Home Smoked Salmon

Ingredients

Preparation

1
Stir first 4 ingredients in large bowl until sugars dissolve. Add salmon (skin side up), to brine, pressing to submerge. Cover and refrigerate overnight. Remove salmon from brine; discard brine. Rinse salmon under cold water. Place salmon, skin side down, on rack. Let stand until top is dry to touch (do not pat dry), about 1 hour. Prepare barbecue (medium-low heat). Using 2 layers of foil, make 12 x 10-inch foil rectangle with 1-inch-high sides. Place 3 cups smoke chips on foil rectangle. Set atop coals 5 minutes before grilling salmon allow to begin smoking. Make sure the heat is turned OFF below the salmon,
2
Smoke until salmon is firm to touch and glaze forms over salmon, adding more smoke chips to barbecue if necessary, 30 minutes to 1 hour, depending on heat of grill.
3
Transfer salmon to platter; serve warm or at room temperature. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.)
4
Serve with a Horseradish Aoili.

Tools

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About

We’ve made this recipe many times, it’s one of our favourites! adapted from Epicurious.com we have, of course, modified it to our taste! Check it out on my blog .

Yield:

1.0 servings

Added:

Thursday, December 10, 2009 - 5:26pm

Creator:

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