photo by Linajjac
- Ready In:
- 3hrs 10mins
- In a large bowl, mix all brine ingredients thoroughly.
- In a large, deep pan combine whole salmon fillets with the brine mixture to soak over night, keeping refrigerated.
- Rinse thoroughly after brining.
- Pat dry with a paper towel and allow to air dry for at least one hour prior to smoking.
- Lay salmon fillets on smoker rack skin side down.
- Cook in smoker at 165°F for 3-5 hours.
- Cooking time will depend on the thickness of your fillets.
I have been meaning to write a review on this for a while now. I found this recipe last year and made it for the guys at deer camp. Everyone loved it. My one friend who is a chef thought it was so good that he traded me his lox recipe for this one. This brine is the absolute best. So much flavor. For smoking I used cherry wood. Made it about 5 times now and I will continue to use. Thanks for the great recipe.
AMAZING! I only marinated for about 8 hours and then I cooked at 200 instead of the recommended 165. Well, as fantastic as it was the way I did it, I'm certain it will only be that much more amazing to make as written, which I will definitely do next time. Thanks for posting, I will be making this again and again! Oh yeah, I also omitted the salt because I thought the soy sauce would be enough and I'm glad I did, it was perfect :)