Home-Smoked Salmon Fillets
- Ready In:
- 1hr 15mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 1 quart water
- 1 cup packed brown sugar
- 1 cup sugar
- 1⁄4 cup salt
- 6 salmon fillets (with skin, 5-ounces each)
- 3 cups alder-wood smoke chips, soaked in water 30 minutes, drained
directions
- Stir first 4 ingredients in large bowl until both 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.
- Position barbecue rack at least 6 inches above briquettes.
- Position vents on barbecue so that chips smoke and briquettes burn but do not flame.
- Using 3 layers of foil, make another 12 x 10-inch foil rectangle with 1-inch-high sides.
- Using skewer, pierce 6 holes evenly over bottom of rectangle.
- Arrange salmon, skin side down, on rectangle.
- Place salmon on foil on grill.
- Cover; cook 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.
- Remove salmon from foil, leaving skin on foil.
- Transfer salmon to platter; serve warm or at room temperature. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.).
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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