Hot Smoked Salmon

salmon1

 

Hot smoked Salmon, burnished smoky outside moist and flaky inside, a real treat. I smoked this prime cut salmon fillet in a Peetz smoking cabinet from Garden Gift Shop also using their Smokai cold smoke generator and Irish whisky wood chips from my friend Quinzil at  BBQ MasterClass

The video below details how I hot smoked the salmon. Has been a while since I have made a video for the blog, hoe you enjoy it.

Let me know if you have any questions, or if you have a go yourself.

 

 

15 responses to this post.

  1. Brilliant marcus . Thank for the heads up on the Whiskey chips. Glad you used them must tell the lads here to have a look also

    Reply

  2. I know what I’ll be making for dinner tonight!

    Reply

  3. Reblogged this on ShopChimney and commented:
    Who doesn’t love smoked salmon?

    Reply

  4. Once you have left in the fridge for 8 hours, do you rinse and leave to dry (pelicule to form), or pat dry with kitchen roll and straight to smoker – or is it unwrapped straight from the sugar and salt and straight to smoker without washing off ? Thanks.

    Reply

  5. Nicely done, Marcus. Looks tasty, and I fancy it when you do videos. You should do more of them!

    Reply

  6. Good lord – the most perfect piece of salmon I’ve ever seen. Bloody gorgeous.

    Reply

  7. That looks like beautiful salmon 😉

    Reply

  8. follow your Link not your Like, but i guess they are kind of the same thing!! c

    Reply

  9. We have finally turned a corner and are seriously looking at getting/making a smoker, I shall follow your like look into this one, after i have shown John the salmon, it looks divine.. c

    Reply

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