The Texas BBQ Forum

A buddy of mine in NM just got back from doing some salmon snaggin. He's got about 115 Kokanee salmon! He's looking for tips on a brine if necessary and about how long in the smoker. I have nothing to offer him. Never done this before. Looking for some quick tips I can send him in the next few hours. They are cleaning and fileting the salmon as I type. Any info would be greatly appreciated! I have Camp Chef one of these https://greatyardmaster.com/ smokers.

Thanks

Use the search on our board; there should be some threads concerning this

My fishing is done at the local market.
I just grind some pepper and salt on the filet.
Put fillet on a Frogmat (Q-Matz) or cedar plank in grill, skin side down.
Smoke at 225ish until IT of thickest part of fillet reaches at least 145.

Don't know what happened but I posted this previous Post from a Late Member and Great Friend of mine "Miss Ya Wild Bill" - - - anyhow, why not browse this and see if it will help any. Hope it's not too late. Good Luck
viewtopic.php?f=2&t=29382&p=241678&hilit=smoking+salmon#p241678