Smoked Salmon

SEAFOOD
Medium Litchee, Hickory, Apple
3-4 Hours (Smoked)
Smoked Salmon
A Classic Smoked Staple To Your Tasting

Ingredients

Brine

• 4 Cups Water

• 1 Cup Brown Sugar

• 1/3 Cup Kosher Salt

Salmon

• Large Skin-On Salmon Filet

• Maple Syrup

Steps

1. Combine brine ingredients until the sugar is dissolved, and place into a large ziplock baggie or large covered container. Place your cleaned salmon into the brine, and refrigerate for 10-12 hours.

2. Once the fish is brined, remove from the liquid, rinse quickly, and pat dry with paper towels. Let sit out at room temperature for 1-2 hours to allow the pellicle to form.

3. Turn your smoker to 180F with the flame diffuser closed, and place the salmon on a baking rack that's been sprayed with cooking spray.

4. Place the rack on the smoker, and close the lid.

5. Once an hour, baste the salmon with pure maple syrup generously. Don't let the smoker get above 180 degrees for best results.

6. Smoke for 3-4 hours, but the length of time really depends on how thick your fillets are. You want to pull the salmon when it flakes easily.
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