The … Our tender salmon nuggets are available in 4 distinct flavours: Original, Pure Maple, Cracked Italian Pepper, and Roasted Chili Pepper. 1 teaspoon grated onion. (120F for one hour, then 140F for one hour, then 160F for 1 hour, then 180F for one hour) Remove from the smoker and serve with a cream cheese dip. Any brine left on will likely make the salmon too salty. Serve these nuggets … http://www.tylerrosecounts.com/salmon-recipe-round-up/. Set the smoker for 120F and, using alder wood pucks (or wood of choice), place the salmon cubes in the smoker. We are a Canadian-owned operation based in Delta, British Columbia. It is important to brine the salmon long enough but make sure that they are not brined too long. Thanks for sharing this wonderful recipe! Oil for deep-fat frying. Make lots!! We have never done nuggets, but we certainly will next time. Place in the fridge for 6-8 hours. Repeat until all the nuggets have been made. Let the salmon cubes dry and form a nice pellicle surface on them. Just wondering if you have any thoughts on how I might be able to make these in a pellet smoker? I hope you don’t mind, I included this recipe on a list of my favorite salmon recipes on my blog. Was in a fishing derby with friends this past week and smoked over 80 pounds of salmon in my Bradley, I tried this recipe and was amazed by the time savings and $$ savings by not having to smoke my huge filets for hours, thanks for the tip! Make sure the cubes are washed thoroughly so that they do not come out too salty. These tasty treats look amazing! Serve with a cream cheese dip and brush with a honey ginger glaze. Bake in the oven at 220c for 12 … Repeat until all the nuggets have been made. Ever since I bought my Bradley smoker, I regularly smoke salmon. Bake 350° 3 - 5 minutes 2 cups smoked salmon (about ¾ pound) 1 ½ cups seasoned mashed potatoes. Skin and debone salmon, as well as cut off dark meat before smoking. The only advice I would give. Place the salmon nuggets in the smoker and smoke for 4 hours. Serve these nuggets with a cream cheese dip. The other day, I was walking in a Walmart and saw that they were selling smoked salmon nuggets in the freezer section. Congrats on the Courvoisier Collective win last night! processed in british columbia, canada. A pellicle is the dry layer that surrounds the salmon which helps in smoking and keeps the moisture from the salmon. (120F for one hour, then 140F for one hour, then 160F for 1 hour, then 180F for one hour). Chunks of Ocean Wise, Wild Pacific Sockeye salmon – natural hardwood smoked, lightly sweetened, and seasoned. Place the salmon nuggets in the smoker and smoke for 4 hours. Pat it dry with a paper towel and cut the salmon into 1 inch cubes. I’d say cut them 2″ by 2″ if not 2.5 X 2.5″ and they’ll sit on there perfectly. Thanks for your note! Toss the salmon cubes in the dry brine making sure that all sides of the salmon cubes are coated in the brine. I used 6lbs of fresh salmon and it turned out simply remarkable. Lay the cubes on a flat surface (cookie sheet, smoker racks, etc.) Combine fish, potatoes, egg, onion and pepper; Beat until smooth. Start at 120F and increase by 20F after each hour. Santa Barbara’s own Community Supported Fishery, a subscription-based program delivering the freshest catch direct from your local fishermen. My smoker can have a starting temp as low as 150 deg. I used jerky racks and did not have that same problem. Place larger, thicker pieces of salmon onto mixture. Any ideas on how to keep them between now and then? Slowly add milk until it forms a creamy texture that can be dipped. I used this recipe/method last wee to smoke some salmon and halibut! Smoke for 4 hours increasing the temperature by 20F each hour. Use a fan, if possible, to circulate the air. Join Facebook to connect with Smoked Salmon Nuggets and others you may know.