It’s Incredible Salmon

what's going on YouTube peeps barbecue freak sticky guys for joining me today missus has requested fish for dinner so we're gonna do some fish mama wants fish mama gets fish I've got some salmon that we're gonna smoke outside and I've done this recipe a little over two and a half years ago it's excellent I think you guys are gonna like it we're gonna brine it for a little while it's gonna be good it's gonna be real good let's get started alright so what I have here is a center cut piece of salmon this is a little over a pound of salmon and what I've done is I've made this brine we're gonna do a dry brine and what this is is brown sugar and kosher salt and it's a two-to-one ratio to being the brown sugar one being the kosher salt and you know the measurements are just going to depend on how much you're using for a piece of salmon this size I went with four tablespoons of brown sugar and two tablespoons of kosher salt so what we're going to do is just get this over the salmon and get it covered and then we're going to put it in the fridge and let it sit for prob about an hour because I'm a little short on time I would like to let it go a little longer than that but I'm not going to be able to and what this is going to do is it's going to draw a draw out some of the moisture inside that salmon so that we you get a better flakier piece of fish and it's also going to impart some sweetness from that brown sugar into the salmon I've used this recipe multiple times it's great you'll see what it looks like once we get it out of the refrigerator and you'll see all that moisture that has been pulled out of this so and we are going to smoke this on a cedar plank which I have soaking in water yeah that should be good so that's what we have here we're gonna take this and stick it in the fridge and like I said let it sit there for about an hour and I'll pick back up all right so here's the salmon it's only been in for about an hour I would have liked to let it go for at least a couple hours but I'm not gonna be able to but as you can see it starts to pull out some of that moisture here from the salmon that that sugar and that salt does and it starts to caramelize on top it hasn't gotten all the way there yet but it's still gonna be enough to pull out enough of that moisture and to add enough sweetness to it so what I'm gonna do is I'm going to take this piece and just run it into water and get all that salt and brown sugar off all right so I get the salmon rinsed off I've had my board soaking for about an hour also you only really need to let it go about 30 minutes but you know if you can let it go longer fine I'm gonna season it with it's incredible that's it so let's give this nice coding that's it got the missus chopping up some Tomatoes side dish just gonna be roasted tomatoes with cheese but this film is really just about the salmon so that's what the salmon looks like here again I used a two-to-one ratio of brown sugar to salt to kosher salt let it sit for about an hour ideally you know two hours longer if you can it's getting a little dark outside so I wanted was able to let it go for an hour rinse it off with some cold water got it on the cedar plank I'll show you how I have my Weber set up and we're gonna smoke this with our the one that I'm going to use is a cherry wood so we use a little cherry wood for the salmon and think it's gonna go great with it so let me take you outside show you how I have the Weber's set up before we get started all right well the way that I have my workers set up on musing about Weber charcoal baskets just like I did in the last room video one on each side I'm gonna put that cedar plank right in the middle and I'm gonna drop some cherry wood chunks on there I got the vents almost completely shut down they're just slightly open and I'm gonna leave the top just slightly open also I don't want this to get too hot I want it to kind of you know cook a little slow it should take around 30 minutes 30 to 40 minutes but this is how I have it set up I got the salmon on got the baskets going I need to shut it down before that flame gets too big there but that's what it looks like so I'm gonna make a apricot glaze for this uh salmon it takes some apricot preserve and again you know the measurements are just kind of eyeballing it depending on how much you're making that's probably about two two tablespoons and to that I'm gonna add just a little bit of water gonna mix this up it's very very simple it's just that whatever preserve you're using I've used peat preserve which works excellent today I'm trying apricot and water so whichever preserve you're using you know just den it down with a little bit of water I think I might have to add a little more preserve and we're gonna let this simmer for a bit until this thins out and I think this preserve is to my liking gonna make a nice little glaze out of that and what I'm gonna do is about the last 10 degrees of the salmon I'm gonna baste it with this apricot or I'm gonna glaze it with this apricot preserve glaze and I'm taking the salmon the finishing temp with the salmon is 1:45 so once I get to an internal temp of about 135 I'm gonna start glazing it and am using my thermal Works thermapen to check the internal temp of my salmon as it cooks so I'm not gonna show the glazing part just because it's already dark outside but you'll see what it looks like once I'm done all right the salmon is done that's what it looks like delays there with that apricot glaze great color look at that holy cow I cannot wait to taste this so let's get some on a plate and give it a taste all right don't take a piece of this salmon here started to dig into it kind of pulled away a little bit see how flaky it is oh man look at this let's see if I could get in here really quickly there you go I think you can see that there so that liquid inside here so I get a better angle that right there might do it right there that thing does not dry at all if any of you or worried about that saw pulling out all that moisture making it dry not at all man oh man look at that I'm gonna take this piece right here got some nice glaze we're gonna give it a taste I guess you're that a lot of liquid still in there oh this is gonna be good all right selfie cam mode here's a salmon look at that look at that glaze you see that glaze hope it picks it up nice and flaky tons of moisture in this thing I don't know if you're gonna be able to pick up the moisture in here but now the lights not letting it trust me this thing is moist as all get-out let's go to taste holy cow that apricot glaze went great with that it's incredible nice and flaky like I said not dry at all this is good this is damn good there's a little sweetness there too just a little bit from that data brown sugar if I were to let it sit longer that sweet sweetness would have been a little more predominant and I can definitely taste the smoke definitely picking that up this is good holy cow that is incredible is amazing on everything get your hands on it you won't be disappointed I promise you thank you guys for watching I will see you guys next time take care

Channel: Aim'em and Claim'em Smokers

Views: 5,916

Rating: 4.876543 out of 5

Keywords: SALMON, SMOKED SALMON, OUTDOOR COOKING, WEBER, WEBER KETTLE, IT'S INCREDIBLE SEASONING, FISH, SMOKED FISH, BBQ FISH, BARBECUE FISH, BARBEQUE FISH, CEDAR PLANK, CEDAR PLANK COOKING, CEDAR PLANK FISH

Id: QCYCIbSmVLQ

Length: 9min 54sec (594 seconds)

Published: Wed Nov 01 2017