Home-Smoked Salmon Fillets

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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