June 2, 201610 yr Going to smoke some salmon, but when it comes to fish in general I'm not that experienced cooking it, and will be my first time smoking any. With that said, I am comfortable with rubs for pork, beef and chicken when grilling and will use the same now that I am branching out into smoking, but I don't know which way to go with a rub for the salmon. Any suggestions?
June 2, 201610 yr Author Here's one that sounds delicious... Smoked Salmon Rub & Recipe Very simple...sounds really sweet, and there in lies my question. For fish, should it lean more towards the sweet side, savory side, something with a little spice/heat (which this rub seems to not have), a combo with a balance of all? I guess Alton seems to think sweet at least goes with salmon...and I like sweet. Might do something lie this and add a little spice to it, maybe a hint of smoked paprika.
June 2, 201610 yr My favorite for smoking salmon has been just crushed black pepper & a coating of Montgomery Inn BBQ sauce. Similar to the above syrup use, the smoke goes well with the sweetness of the sauce. Makes a tasty carmelized glaze.
June 2, 201610 yr I use this combo. You'll use roughly 2 tablespoons per filet. Store the remaining rub in an air tight container. 1/4 cup kosher salt 1/4 cup brown sugar 1 teaspoon dried lemon zest 1 teaspoon dried basil 1/4 teaspoon freshly ground black pepper First thing in the morning, rub a tablespoon onto each side. Wrap it in plastic wrap and set in the fridge for at least 6 hours. About 2 hours before you want to smoke it. Unwrap it and knock off any loose rub. Set it on a wire rack and let it air dry. Once the surface dries. Smoke away. **Note** If you are going to use all of the rub in one session. Use fresh lemon zest.
June 2, 201610 yr Very simple...sounds really sweet, and there in lies my question. For fish, should it lean more towards the sweet side, savory side, something with a little spice/heat (which this rub seems to not have), a combo with a balance of all? I guess Alton seems to think sweet at least goes with salmon...and I like sweet. Might do something lie this and add a little spice to it, maybe a hint of smoked paprika. The rub that was linked looks like a good one, but yes it will be sweet. I prefer sweet and spicy for most fish, especially salmon. So I would add a a little cayenne pepper to it for my taste. But that's a good base rub for pretty much any fish, just add whatever else you want. Lemon zest or a little lemon juice on the fish before smoking works well for the more fishy tasting fish, cod, tilapia, etc.
June 2, 201610 yr I just do fresh sprigs of dill, fresh cracked black pepper (I only use tellicherry peppercorns in my mill), and I cover the WHOLE filet with really thin slices of lemon.
June 2, 201610 yr I just do fresh sprigs of dill, fresh cracked black pepper (I only use tellicherry peppercorns in my mill), and I cover the WHOLE filet with really thin slices of lemon. Well la-dee-dah. :lol:
June 3, 201610 yr I'm thinking basil, something citrus (lime seems right) and black pepper ought to be nice with it. However, I could be persuaded to go full Cajun or Creole on it.
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