I love me some smoked salmon. I found this recipe really hits the mark and then some. Totally not disappointed and hope you aren't either.
The taste of this smoked salmon melts in your mouth like candy. DELICIOUS
I found that getting the grill to stabilize around 150 degrees Farhenheit is really the hardest part of this recipe. You can get a Big Green Egg to get hot and hold the temp but to get it to cool down is very difficult. If the grill gets to hot then you cook out a lot of the flavor. So anywhere between 140-180 is ideal for a 5 hour smoke (in my opinion)
Dry Brine Instructions
- Mix the ingredients in a bowl
- Spread a lot on both sides of the filet (I typically cut the salmon in half for two filets)
- Wrap each salmon filet in Saran Wrap and place in a glass container (I use a 6x9 casserole container but you can use whatever) and place in refrigerator for 8-10 hours.
- Remove the filets and wash off all that brine you put on extremely well with cold tap water. You may want to to wash it twice, if you have any brine on there still the salmon will be two salty.
- Place the filet in the cleaned out glass container and put back in the fridge uncovered for 2-3 hours
- Now the salmon should be tacky to the touch and ready to be put on the grill.