How to Brine and Smoke a Salmon? Or maybe any fish?

Earlier I was looking for a cajun seasoning to use.
Kyle and Roby replied with, Tony Chachere Cajun or Creole,
Chomps thought it had too much salt and referred me to “Slap Your Mama” (I assume the cajun blend)
To_setter, says to buy it from “Bearcat of Algoma, WI” and he found out it was just repackaged from another brand but he doesn’t remember who. Darn, that will cost me a few extra bucks.

SO with the seasoning out of the way,
DO you dry or liquid brine? Explain the process please.
Remember I’ve never ever smoked any fish. But I’ve smoked meats for at least half of my life.
Then what temps in the cabinet do you smoke @? Is it a gradual step up in cabinet temp over time?
What internal temp of the salmon would you call “it’s done”?

My 3 1/4 pound fillet is one half of a full salmon deboned with skin on.

I ask for your help.

This is my crudely handwritten note from my smoker bible. Use what you want of it. I get great compliments on my smoked goods. Don’t know why it’s not written there but I do salmon at 140 degrees for first hour, 160 for second hour, then last two hours at 190-200……. Reason is that salmon has to be cooked slower. Also better to brush on the basting mix so you can clean off the white albumin that gathers on the surface of the salmon as it cooks.

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My smoker & last batch of smoked sturgeon

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When i did salmon I used a liquid brine overnight…id have to find my recipe…key is to take it out of the brine well before u plan on starting and let it sit out of the refrigerator and form pelicle or whatever it’s called…basically a sticky hard coating on the meat then throw it in the smoker…start low and work your way up if it gets to hot to fast u will see what looks like white fat boiling out of the meat…it looks ugly but it’s fine your meat will just be a little drier almost like a jerky…ill see if I can find my notes this evening for temps and times that I cooked mine at

Skin still on the fillet? Always smoke skin to the grill.

I mix equal parts of Morton Tenderquik and brown sugar together in a bowl with a whisk. The fillets get a good rinsing, then patted dry with a clean towel. Rub a real generous amount of the sugar mixture into the flesh side of the fillets, leaving any excess right on the fish and lay them skin side down in a plastic or glass baking dish and set in the fridge over night. Cover using plastic wrap if a cover for the baking dish isn’t available. Your fillets can be stacked in the dish.

The next morning start the smoker, then go in and rinse the fillets off under cool running water. Pat them dry again with a clean towel. Simply set the fish on the smoker grids skin side down and smoke to desired color or doneness.

Salmon cooks with little heat and doesn’t require a huge amount of smoke. I always aim for a nice mahogany color with the flesh not super dry, but tacky on the surface. Once you have the meat done as wanted, shut down the heat and the smoke, but leave the fish right in the smoker to cool naturally….meaning air temp. Then cool on an open plate or tray in the fridge until cold. Your fish will be very firm and super good eating. It’ll have all the salt need from the Morton product along with cure to help keep the fish in the fridge for a much longer period of time than what salt curing will afford you. Fish going from a warm smoker directly to the fridge can get mushy.

I vacuum seal all my smoked fish. Doing so keeps the smoke in the package and not all over the freezer. It keeps the fish from drying out. When its time to use a package, it goes from freezer to refer until fully thawed and one would never know it wasn’t fresh from the smoker.

Salmon deserves to be enjoyed without all the crap flavorings being mentioned. Think about it…..are these guys doing this to walleye? Save the heavy spices for jerky and snack sticks.

Salmon Jerky

Ingredients:
o 1 cup salt (NOT iodized)
o 2-1/2 cups light brown sugar
o 1/4 cup soy sauce
o 1 gallon water
o Salmon fillets, skin removed
o Cayenne pepper, optional
o Use your imagination to add spices and flavorings to this basic brine. The jerky may be made in a dehydrator, smoker, or oven.

Directions:
1. Place salt, brown sugar, soy sauce, and water into a pot. Bring to a boil and stir until sugar has dissolved. Remove from heat and let cool to room temperature.
2. Slice salmon lengthwise (not across the width) into strips 1/4- to 1/2-inch thick. Place the salmon strips in the cooled brine and refrigerate for 8 to 10 hours to marinate.
3. Drain the brine. Rinse the salmon with clean water and let drain. Pat dry with paper towels.
4. Spray dehydrator racks with vegetable oil. Place salmon strips on racks, not touching so air can circulate. Sprinkle with cayenne pepper to taste. Dry to desired doneness according to dehydrator manufacturer’s recommendations.
5. The salmon jerky may also be dried in the oven on its lowest setting or in a smoker. The drying time could take 8 hours or more, depending on the method and how dry you like the jerky.
6. Store salmon jerky in an airtight container or zip lock bag.

This is not salmon but everyone thinks it is and always a hit.

Tuma Dip *

Ingredients
o 2 can of tuna, white meat in water
o 2 Jalapeño not seeded, stems removed
o 8 ounces of Philidelphia Cream Cheese
o Mayo
o Green onions
o Garlic

Directions
1. Dice up the Jalapeño pretty good, I use a food processor.
2. Poke holes into tin foil with a grilling fork.
3. Take the cans of tuna, drain, and spread it on tin foil. Then spread the Jalapeños on top of the tuna. Smoke for 30 minutes at 220 degrees, add 30 min for another rack (don’t go over 2 racks).
4. Take out allow to cool
5. Mix with Philidelphia Cream Cheese. Thin it with a little mayo, chop up some green onions for taste and flavor, garlic to taste. Mix it really well.
6. Put in the fridge for a couple of hours to let flavors combine.
7. Serve with Ritz type crackers or Frito Scoops, or piece of anything

Here’s a simple brine I use for salmon.

1 GAL Water
1/2 Cup pickling salt
1 Cup unsweetened pineapple juice
1 Cup terriyaki sauce (any brand, I use kikkoman)
1 Cup brown sugar

Do any of you think that using a wet brine for a frozen filet has adverse affects on the outcome of the finished product?
I’ve watched a LOT of videos on brining. Most are dry brined. There are a couple of guys that wet brine.

Most all brines are a sugar/maple with salt (of course non-iodized). Has anyone tried the “Louisiana Cajun Seasoning” brand?

Louisiana-Fish-Fry-Cajun-Seasoning