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Smoked Salmon Recipe

Decent Essays
Cook Time

Prep time: 2 hours 30 min Cook time: 2 hours 30 min Ready in: 5 hours Yields: 4 to 8 servings of smoked salmon
Ingredients

1 side salmon, fresh
2 lb bag brown sugar
1 lbs 10 ounce iodized salt, one round can
1 tablespoon cloves, ground cloves
Smoked Salmon Instructions

Mix the salt, clove and brown sugar in a bowl well.
Put half of the mixture in a baking pan. Place the salmon skin side down.
Take the remaining salt and brown sugar mix and cover the top of the salmon. Pat it down.
Place it in the refrigerator and let it sit for 2.5 hours. This is like brining the salmon.
Rinse the brown sugar and salt mixture off the salmon and pat dry.
Place it on the barbecue with indirect heat and hickory smoking chips at 250 degrees.
Let it
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Place Salmon Skin Side Down

Lay the side of salmon on top of the dry brine mixture with the skin side down. We used a beautiful piece of Copper River Salmon. Copper River salmon is a premium salmon that has a higher fat content. The fat helps absorb the dry brine and keeps the fish more moist as it is smoked. Copper River Salmon is seasonally on sale at Costco for about $10 a pound. A side of salmon is about two pounds.

Bury the Salmon in the Dry Brine

Bury the salmon in the remaining half of the brine and pat it down. Crimp the edges of brine mixture down so that the salmon is completely sealed in the mixture. Place in the refrigerator for two and a half hours.

Soak the Hickory Chips

Take four good sized handfuls of hickory smoking chips and place them in a good sized bowl of water. Let the chips soak for about twenty to thirty minutes.

Create Smoking Packs

Scoop a handful of the chips out of the bowl and place them on a good size square of tinfoil. Fold the chips in the tinfoil up in a square and poke holes with a
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This works well for Kamado type grills and charcoal Weber grills. For gas grills, place the smoking chips on the grill over the hot burners. You'll need at least two burners in a gas grill to setup indirect heat. Turn one burner on and place the fish on the opposite side.

Remove Salmon from Refrigerator
Remove the salmon from the refrigerator after two and one half hours. Notice the moist outline around the salmon packed in the brining mixture. This means that the fish has had plenty of time in the mixture.

Rinse the Brine Off the Salmon with Cold Water

Run cold water over both sides of the salmon and rinse the salt and brown sugar off of the meat. Then pat the salmon dry with paper towels.

Place Salmon on Pan

Place the salmon on a baking sheet while you make sure your fire is at about 250 degrees. Either use a grill thermometer or on a Webber grill, this is the bottom holes closed and the top holes about half open.

Place Salmon on Grill

Place the salmon on the grill. It should be placed on the side of the grill without direct heat. Be sure to spray a little oil on the grill before putting the fish down. The smoke will cook the salmon. Close the lid on the smoker and let it smoke for two and a half
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