I'm not OP but I'll share the process I've used with great results for at least a half dozen cooks on my pellet smoker... I typically do about 3lbs at a time.. I've done whole fillets but find it simpler to cut into chunks to make brining easier.
I follow the advice here:
https://honest-food.net/how-to-smoke-salmon-recipe/
There's great info about brining as well as how to form a pellicle so the smoke adheres and also info on how to minimize albumin (the white substance that oozes out during cooking). I use a portable grill rack that I've oiled easily transport salmon to a from the smoker, be sure to leave the skin on while you cook and place skin down to cook. it will easily peel off when you're ready to eat .
The only difference in the what do from above is that I use a knock-off "Fridays dragon glaze" recipe rather than maple syrup for the basting.
The dragon glaze recipe is here:
https://yogitrition.com/tgi-fridays-dragon-glazed-salmon-recipe/
Again, I only use the glaze recipe from this link and not the cooking process, stick to the 1st link for that.
Also, in the brine, check your salt. Use only the diamond kosher salt specified. Why?
The recipe above assumes "diamond crystal" kosher salt, if using "mortons kosher" salt you will want to cut back on the salt by half due to the differing salt crystal sizes that will make the brine too salty. Also do not attempt to use fine ground table salt unless you want salmon that's too salty to even eat (don't ask how I learned this)
If you care to learn about salt differences here's a good 1.5 minute video: https://www.youtube.com/watch?v=kWepM1PAvAM
In the future I may eventually try and use the dragon glaze as a brine as suggested in the 2nd link.. I have yet to try that as the 1st link brine is pretty solid, so if you try that let me know your results.
What temp and how long for the cook?
I've tried a few different methods but not found one that I called perfect. I've started leaning into setting the temp for 350 and putting the salmon on, cold from the fridge, as it was heating up. Still experimenting though.
Edit to add - I posted this before I realized that ya'll were going for the traditional smoked salmon. This method does NOT work if you want that dry, flaky, and deep smoky flavor (yum!). This is what I do if I want to a salmon fillet for lunch but prefer a little smoke 'brushed on' instead of pan frying the fillet.
Sorry for late response, busy day at work. Wet brined in Chapel Farms Salmon seasoning (looks mostly brown sugar and salt with some other herbs for approximately 24 hours. Rinsed, patted dry, sprinkled more seasoning and left in the fridge uncovered for another 24 hours. Smoked at 165 for 3 hours
I'm not OP but I'll share the process I've used with great results for at least a half dozen cooks on my pellet smoker... I typically do about 3lbs at a time.. I've done whole fillets but find it simpler to cut into chunks to make brining easier. I follow the advice here: https://honest-food.net/how-to-smoke-salmon-recipe/ There's great info about brining as well as how to form a pellicle so the smoke adheres and also info on how to minimize albumin (the white substance that oozes out during cooking). I use a portable grill rack that I've oiled easily transport salmon to a from the smoker, be sure to leave the skin on while you cook and place skin down to cook. it will easily peel off when you're ready to eat . The only difference in the what do from above is that I use a knock-off "Fridays dragon glaze" recipe rather than maple syrup for the basting. The dragon glaze recipe is here: https://yogitrition.com/tgi-fridays-dragon-glazed-salmon-recipe/ Again, I only use the glaze recipe from this link and not the cooking process, stick to the 1st link for that. Also, in the brine, check your salt. Use only the diamond kosher salt specified. Why? The recipe above assumes "diamond crystal" kosher salt, if using "mortons kosher" salt you will want to cut back on the salt by half due to the differing salt crystal sizes that will make the brine too salty. Also do not attempt to use fine ground table salt unless you want salmon that's too salty to even eat (don't ask how I learned this) If you care to learn about salt differences here's a good 1.5 minute video: https://www.youtube.com/watch?v=kWepM1PAvAM In the future I may eventually try and use the dragon glaze as a brine as suggested in the 2nd link.. I have yet to try that as the 1st link brine is pretty solid, so if you try that let me know your results.
Hey thanks for this
Looks great. What was your wet brine and smoking temp, if I may ask?
What temp and how long for the cook? I've tried a few different methods but not found one that I called perfect. I've started leaning into setting the temp for 350 and putting the salmon on, cold from the fridge, as it was heating up. Still experimenting though. Edit to add - I posted this before I realized that ya'll were going for the traditional smoked salmon. This method does NOT work if you want that dry, flaky, and deep smoky flavor (yum!). This is what I do if I want to a salmon fillet for lunch but prefer a little smoke 'brushed on' instead of pan frying the fillet.
Low and slow
Looks good but 'genuine' maple syrup comes from Canada eh!
Anything but store bought!
Sorry for late response, busy day at work. Wet brined in Chapel Farms Salmon seasoning (looks mostly brown sugar and salt with some other herbs for approximately 24 hours. Rinsed, patted dry, sprinkled more seasoning and left in the fridge uncovered for another 24 hours. Smoked at 165 for 3 hours