Hawgeyes BBQ

Hawgeyes Smoked Salmon Method

  • Mix up one of Gallon HI Mountain Fish Brine
  • Let fillets set in brine overnight
  • Remove fillets, rinse with fresh water, and pat dry with paper towels
  • Rub fillets down lightly with Tsunami Spin, Maple Syrup, Liquid Margarine, brown sugar, and honey.
  • Allow to warm to room temp
  • Put fish on smoker (coat grates with pam) with light smoke of choice at 225 degrees
  • Cook Fillets with skin side down until internal temp of fillet hits 150 degrees.
  • Carefully remove from smoker, and chill. Peel Skin after cooling, or simply pull meat off skin and serve.
Hawgeyes BBQ
1313 SW Ordnance Rd
Ankeny, Iowa 50023
T 877.841.7192 or 515.965.1206
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About Us
We have all of your Barbecue cooking needs. Everything from cookbooks to smokers. Sauces, rubs, gadgets and more. New products arrive everyday. Our award winning staff can give you the helpful advice you need to succed in your cooking endeavors.

Mon - Fri: 8:00 am - 5:00 pm
Sat: 9:00 am - 4:00 pm, Sunday: CLOSED





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All Rights Reserved.
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