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[reubenray]

Which way is being done the most and which way taste the best  -  blackened or smoked?

[pmillen]

Every time I see "smoked salmon " on this site I have to ask are you baking it in a smoker or smoking it like jerky?

Hmmmm.  I know the question wasn't directed to me but it's an interesting one, in that I think none of the smoked fish I've eaten over the years, either commercial (it used to be fairly common in Minnesota grocery stores) or home-brewed, clearly falls into either category.  It's typically brined or marinated and smoked to a somewhat dry consistency, so it seems to me to be closer to jerky.

[dk117]

Every time I see "smoked salmon " on this site I have to ask are you baking it in a smoker or smoking it like jerky? When I read the responses I see both kinds. May I ask what you're looking for?

Mudflap

I love this question, I haven't really been able to follow this thread thinking same thing.  So here's salmon according to me:

• Lox.  Cure and cold smoke
• Smoked salmon.  Lesser cure, low smoke.  aka salmon candy or I suppose salmon jerky
• Baked salmon. quick season, hot and fast smoker
• Grilled salmon. quick season, for me this is on the gasser (similar to baked without the kiss of smoke and the extra time.)  Cedar plank could fall in this category.
• Blackened salmon. heavier seasoning, for me this is in the frying pan.

They are all excellent, but very different end products.  Of these, the baked salmon on the smoker is probably my least favorite, tendency to overcook.  Too many other tasty options. 

DK

[Kristin Meredith]

Bent cooks salmon for me on the Memphis, hot and fast (4 minutes per side I think) and it comes out perfect.  I guess that fits in your grilled category, but done on a pellet pit not gas.

[dk117]

Bent cooks salmon for me on the Memphis, hot and fast (4 minutes per side I think) and it comes out perfect.  I guess that fits in your grilled category, but done on a pellet pit not gas.

I kind of expected that response.  Yes baked and grilled would be the same on a Memphis, you're right.

DK

[Mudflap]

Every time I see "smoked salmon " on this site I have to ask are you baking it in a smoker or smoking it like jerky? When I read the responses I see both kinds. May I ask what you're looking for?

Mudflap

I love this question, I haven't really been able to follow this thread thinking same thing.  So here's salmon according to me:

• Lox.  Cure and cold smoke
• Smoked salmon.  Lesser cure, low smoke.  aka salmon candy or I suppose salmon jerky
• Baked salmon. quick season, hot and fast smoker
• Grilled salmon. quick season, for me this is on the gasser (similar to baked without the kiss of smoke and the extra time.)  Cedar plank could fall in this category.
• Blackened salmon. heavier seasoning, for me this is in the frying pan.

They are all excellent, but very different end products.  Of these, the baked salmon on the smoker is probably my least favorite, tendency to overcook.  Too many other tasty options. 

DK

+1
That's way better than what I said.  The jerky was my way of saying dry it out more.

Mudflap

[Mudflap]

Which way is being done the most and which way taste the best  -  blackened or smoked?

For me living in Oregon I would have to say, if I caught in river myself bake it if I bought it smoke it.

Mudflap