FatMax
Member
Smoking salmon vs. smoking halibut .....
I've done a ton of salmon over the years. Usually I just dry brine in rubbermade container using with a 50-50 mix of brown sugar and kosher salt. After a few hours in the fridge, rinse and let air dry on a rack, then to the smoker. I like my smoked fish a little on the dry side, so I go to about 225 smoker temp to 175 internal, or whenever the texture seems right to me. I also go skin side down, as I can't keep it from sticking to the grill no matter how much I clean and prep it. When done, I just take a metal spatula and seperate the stuck skin from the rest the meat, then burn the skins off the grill when cleaning up. This also allows me to removed that grey, fatty stuff that salmon gets between the skin and meat. Then, finish with a little garlic powder and lemon pepper.
I've never done smoked halibut, but the internet says it's good, so what could go wrong? My problem is that the fillets are skinless, so I bought a bunch of cedar planks. Figured I could go about halfway, flip, then done ... but without the sticking problem. But ... I've never cooked anything on cedar either, so I'm not even sure this is a good idea. All other methods, including dry brine, temps and seasoning, I was going to do just like I do with salmon.
Any suggestions?
I've done a ton of salmon over the years. Usually I just dry brine in rubbermade container using with a 50-50 mix of brown sugar and kosher salt. After a few hours in the fridge, rinse and let air dry on a rack, then to the smoker. I like my smoked fish a little on the dry side, so I go to about 225 smoker temp to 175 internal, or whenever the texture seems right to me. I also go skin side down, as I can't keep it from sticking to the grill no matter how much I clean and prep it. When done, I just take a metal spatula and seperate the stuck skin from the rest the meat, then burn the skins off the grill when cleaning up. This also allows me to removed that grey, fatty stuff that salmon gets between the skin and meat. Then, finish with a little garlic powder and lemon pepper.
I've never done smoked halibut, but the internet says it's good, so what could go wrong? My problem is that the fillets are skinless, so I bought a bunch of cedar planks. Figured I could go about halfway, flip, then done ... but without the sticking problem. But ... I've never cooked anything on cedar either, so I'm not even sure this is a good idea. All other methods, including dry brine, temps and seasoning, I was going to do just like I do with salmon.
Any suggestions?