Apple Cider Cured Smoked Salmon

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make brine:
  • In a saucepan, combine the brown sugar, salt and apple cider; bring to a boil. Add remaining brine ingredients, remove from the heat and cool. The brine can be made 2 to 3 days in advance and kept in the refrigerator.
  • Place the salmon fillets in the liquid brine for at least 6 hours up to overnight(making sure it's submerged), refrigerated. Remove the salmon from the brine and place uncovered, on a wire rack set in a shallow baking pan(or a cookie sheet). Refrigerate the fillets for at least 6 hours, or overnight, to dry them out. (A dry fillet will take on smoke quicker than a moist fillet)
  • To smoke salmon:
  • In an outdoor grill, make a small fire using mesquite charcoal or briquettes. When the fire has burned down to a hot bed of coals, after about 1 hour, place the soaked wood on the coals. Position the grate 8" to 12" above the smoking wood and place the salmon fillets on the grate.
  • Cover the grill and shut any open-air vents. After 5 minutes, check the heat of the grill; large fillets will be cooked and smoked through in about 30 minutes if the heat is low, about 300* to 350*F., while a hotter fire will cook the fillets in 15 to 20 minutes. Serve the salmon hot off the grill and enjoy!
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