Hot Smoked Salmon
This hot smoked salmon can be done on a charcoal or gas grill and uses a natural sweetener, maple syrup.
Ingredients
Salmon
- 2-3 pounds salmon
Brine
- 2 quarts water
- 2 tablespoons maple syrup
- 2/3 cup salt
Rub
- 1 teaspoon sea salt
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
Baster
- 3/4 cup maple syrup
Instructions
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Mix the brine ingredients together in a large baking dish.
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Add the salmon to the brine, then cover or seal with saran wrap and brine in the refrigerator for 4 to 8 hours.
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Remove the salmon from the brine, rinse, and pat dry.
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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.
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Soak wood chips for 4 hours or overnight.
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Heat your grill to 200F and use a smoker box with the soaked wood chips.
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Mix rub ingredients together, and rub into salmon
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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.
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Remove from the grill and serve warm or store in the refrigerator in an airtight container for 8 to 10 days.
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Serve with accoutrements of choice.
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