Bradley Smoker Salmon Recipe

Have you recently purchased a Bradley Smoker and are just dying to try it out? Well, no worries! I’ve got just the perfect recipe to inaugurate your machine – the Bradley Smoker Salmon!

With just a few simple ingredients and the amazing Bradley Smoker, you’ll become a Salmon smoking expert in no time! 

Bradley Smoker Salmon Recipe

Bradley Smoker Salmon Recipe

Prep Time 20 hrs
Cook Time 6 hrs
Total Time 1 d 2 hrs
Course Main Course
Cuisine Asian
Servings 6 People
Calories 120 kcal

Ingredients
  

Ingredients for Making Bradley Smoker Salmon:

    Are you ready to smoke your salmon? All you need is:

    • Salmon (approx. 20lbs.).
    • A mixture of white Sugar and Salt (approximate ratio of 500g salt (1 lb.) to 60g sugar (2 oz.).
    • Vegetable Oil.
    • Onion and Garlic (salt/powder).
    • Black Pepper (coarse).
    • Dried Parsley/Chive flakes.
    • You can substitute Ginger or dry Mustard for Onion and Garlic.

    Instructions
     

    How to Make Bradley Smoker Salmon:

      Here’s how to make this Bradley Smoked Salmon.

      • Leave the skin on the Salmon. If your fillet is more than 1 inch thick, it makes ½ to 3/8 inch deep slashes parallel to its flesh, 2 to 3 inches apart and running along the rib.
      • Cover the fish generously with Vegetable Oil. Sprinkle a copious amount of the mixture of white Sugar and Salt evenly on every fillet. Also, rub a decent amount of your desired spices over the fillet. Be sure to include the spices in the cut surfaces as well.
      • Moderately sprinkle coarse Black Pepper on the fillet.
      • Wrap two same-sized fillets (flesh-facing flesh) in a plastic bag or plastic wrap and place them inside a cooler. Cover the fillet and ensure no air enters the refrigerator for about 14 to 20 hours.

      Smoking the Salmon:

      • Remove fish from the mixture of white Sugar and Salt and put on the oiled racks of the grill, skin side down.
      • Slightly rub the Salmon fillet to spread the residual mixture on the fillet evenly. Sprinkle some Parsley/Chive flakes as per taste.
      • Place the oiled racks inside the Bradley Smoker.
      • Turn on the Bradley Smoker at the lowest temperature, i.e., between 40°C to 60°C (100°F to120°F) for 1 to 2 hours.
      • Raise the temperature to 70°C (140°F) for 2 to 4 hours.
      • Finish at 80°C (175°F) for another 1 to 2 hours.
      Keyword Asian Salmon Recipe, Bradley Recipe, Bradley Smoker Recipe, Bradley Smoker Salmon Recipe, Smoker Recipe

      Recommended Ingredients :

      Can You Store Bradley Smoker Salmon?

      Amazingly, frozen smoked Salmon just gets better!

      Salmon frozen for several months somehow tastes better than the fresh salmon taken out of the smoker. That’s because the smoky flavors and seasonings permeate the meat for a longer time, making the fish moister compared to when it’s fresh out of the Bradley smoker.

      Simply wrap the Salmon in cling film or aluminum foil, place it in an airtight container, and place it in the refrigerator.

      Tips for Making the Best Bradley Smoker Salmon

      • Temperatures mentioned in this recipe are meant for approximately 20 lbs. of fish. If you are using more fish in the Bradley smoker, it will require longer to heat.
      • Use longer heating times for thicker pieces of fish or those with higher oil content. Generally, the higher the temperature, the longer you smoke the fish, and the more oil is cooked out of the meat. But be careful not to overcook and dry the fish.
      • Using salmon with skin or without the skin is your personal choice. While it does seem to hold the meat in place while processing, particularly if the fish is in small and uniform strips, it does not matter. However, Salmon with the skin off looks more appealing and appetizing and is easier to eat.

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