Hot Smoked Salmon
- 2-3 pounds salmon
- 2 quarts water
- 2 tablespoons maple syrup
- 2/3 cup salt
- 1 teaspoon sea salt
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 3/4 cup maple syrup
Mix the brine ingredients together in a large baking dish.
Add the salmon to the brine, then cover or seal with saran wrap and brine in the refrigerator for 4 to 8 hours.
Remove the salmon from the brine, rinse, and pat dry.
Place the salmon skin side down on a wire rack set over a baking sheet. Allow to dry in the refrigerator overnight to develop a pellicle, which will allow the smoke to adhere better.
Soak wood chips for 4 hours or overnight.
Heat your grill to 200F and use a smoker box with the soaked wood chips.
Mix rub ingredients together, and rub into salmon
Place the salmon on the wire rack over a baking sheet on the grill and close the lid. Smoke for 4 to 5 hours, until the internal temperature reaches 130°F to 140°F, brushing with maple syrup once an hour.
Remove from the grill and serve warm or store in the refrigerator in an airtight container for 8 to 10 days.
Serve with accoutrements of choice.
Shop this Post