Thursday, February 16, 2006

Smoked Salmon

Here's a recipe for salmon I received Bruce Bissonette. Bruce smoked a 3.88lb. fillet from Sam's Club on a WSM and it turned out well. he started out by brining it for 90 minutes in the following brining solution:

1 gallon of water

1 cup kosher salt

1 cup brown sugar

½ cup soy sauce

½ cup white wine

1 tbls granulated garlic

1 tbls onion powder

1 tbls dried thyme

1 tsp black pepper

1 tsp dill

He then rinsed it and patted it dry and allowed it to dry on a rack for 2 hours. At that point the salmon was brushed with maple syrup and sprinkled with Hi-Mountain Salmon Seasoning (any rub or seasoning you like on fish will do).

The fillets were smoked on a WSM with the top grate temp between 195-205 for three hours. Chunks of Sugar Maple wood provided smoke flavoring.

Here's some pics of the final product.

Click here for picture

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