Rick's Smoked Salmon Recipe | GE Profile Smart Indoor Smoker

Rick walks through his deliciously simple salmon recipe for the Indoor Smoker.
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[@kcwilcox1]

So glad you made this video, this will definitely be a keeper, really appreciate you all!

[@bobbicatton]

Fantastic! I'll be trying your recipe👍😊

[@jbpasion071]

Yass been waiting for smoke salmon! cant wait to try it out!

[@michaellester90]

Great video! I will say though, when I try cooking salmon not only does it cook extremely fast, like 20 minutes, but often the smoker hasn't even started to produce smoke yet, so it ends up being merely "Baked Salmon". What I've started doing is to start the smoking process and then wait for the smoke to start coming out, often after 20-30 minutes at temps 200 and below (higher temps seem to bring the smoke quicker), then quickly open the door and pop the racks with the salmon in and close it before too much smoke pours out. I also seem to think cleaning the smoke port with the included metal brush after each smoke helps to get the smoke coming quicker, but I have no concrete evidence it does. Still, I love this product and these recipes. Keep up the great work!!

[@Firstbuild]

Rick double primed the auger for this very reason. We will have to give this a shot next time.

[@bostonbesteats364]

Someone on Reddit posted the same thing. Keep the starting temp low and get the smoke going before putting in the food.

[@BigPaulOnTheGrill]

Fantastic. That looks so delicious

[@jptbombast]

Best smoked salmon I've had! (I've had a lot). Way better than anything I've done with my Camp Chef pellet grill, which rocks for grilling; but it can't get below 220F at high smoke.. It took 2 hours to get to 125F at 200F, high smoke. I would appreciate your advice as to whether prolonging the cooking time by lowering the temperature would improve the flavor. Have you tried a dry brine? Have you tried scallops or cheese? Thanks again for a great video. Jim Nebo NC

[@BigPaulOnTheGrill]

Is that a drip pan cover ??? Love

[@daveducker2688]

when are the other accessories going to be available

[@markw5805]

What about a range of less expensive, less naturally flavorful. Also having picky younger kids try would be beneficial and entertaining. Would like to see a kid hate the fish cooked “normally” and like it smoked.

[@mikecredelle]

aluminum foil for the drip tray is soooooooooooooooo much cheaper

[@dnbsievers]

NO, NO, NO. last time I did 1:1 ratio brown sugar to kosher salt the salmon was way too salty and inedible. It should be 4 parts brown sugar to 1 part kosher salt. Try apricot preserve or pure maple syrup instead of honey. Try to stay away from too much salt.

[@ricksuel]

Your method sounds great! I can tell you first hand that the results from this video were perfect! Not even remotely too salty. We brined for only 1.5 hours using kosher salt (never use table salt) and brown sugar, then rinsed fully before continuing. The hot honey was amazing too. Thanks for watching and for the recommendations, we’ll have to give them a try some time.