Smoked Sockeye Salmon

[Mark R]

All mopped and seasoned, ready for the smoker.
The mop sauce Makers Mark, Honey, balsamic vinegar, grape seed oil and fresh thyme. (I scraped the leaves off the larger pieces of thyme) Blended with an immersion blender.

Into the smoker and wait. I will baste hourly till done.

[Fishawn]

Nice.... What kinda of wood are you burning Mark?

[Mark R]

Grapefruit, I have a bunch of it. The Freeze killed my tree. It's really mild and sweet.
I just realized this is in the wrong forum, should'a been in fish. Oh well, move it if you wish.

[Mark R]

About an hour in pre-baste.

And cleaned up and mopped.

Getting close, I'll pull them within the hour. Never mind Mr Chucky over there, he's minding his own business. He's got a ways to go.

[Slanted88]

Yeah Buddy!...Louie's fav!....Lookin goooood!

[Fishawn]

Looking Good Mark.....

[doctor phreak]

smoke salmon looking good...i could eat all three of them myself

[nickelmore]

I like the mop

Any thing with whiskey has to be good.

I was going to brine some but I am not real good at pre-planning,

Looks good.

[Mark R]

After one more hour.

And out to cool for later.

This fish will resurface elsewhere.

[curious aardvark]

nothing finer than a hot smoked salmon sandwich with lashings of horseradish & ketchup !

Great looking fish

[Slanted88]

Went to Publix this morning....mine's in da brine!

[Old poi dog]

Now I'm hungry for a Smoked Salmon sandwich as C Aardvark described.....

[Mark R]

nothing finer than a hot smoked salmon sandwich with lashings of horseradish!

With home-made Dijon mustard on Rye!!!

[BBQ Engineer]

Good looking fish Mark...smoked salmon is one of Mrs. Engineer's fav's.