![]() ![]() ![]() Start by placing a pot on the stove over medium heat and add the water. For this reason, I prefer to smoke the salmon filets on a wire rack to make clean-up a breeze. Wire rack: while you can smoke the salmon directly on the grates of your smoker, sometimes you can have issues with the skin sticking to the grates.Brining container: you need a non-reactive container (e.g.Cooking pot: for heating up your brine.I recommend using oak, pecan, or fruit wood such as apple or cherry. Wood or pellets: smoking any type of fish requires mild wood, heavier woods tend to overpower the flavor of the salmon.Smoker or pellet grill: you can smoke your salmon on virtually any smoker or pellet grill, as long as you are able to keep the temperature at a steady 175☏ for a 3-hour period.If you choose a storebought rub, make sure you choose something that has a good amount of sugar. You can opt for a store-bought rub, but I find that sometimes store-bought rubs are a bit too salt-heavy and will overpower the flavor of the fish. Salmon Rub: this recipe combines brown sugar and spices to create a flavorful salmon rub.You can also add flavor to your brine by adding fresh herbs and peppercorn if you want a bolder brine flavor. Brine: I keep the brine pretty simple with a combination of water, kosher salt, and brown sugar.You can alternatively use a full salmon filet, but keep in mind that you will need to increase the cook time to ensure that the whole fish cooks evenly. Salmon: this recipe calls for 2 pounds of pre-cut salmon filets.You will need to let the salmon brine for at least 4 hours, but I recommend letting it brine for as long as 8 to 12 hours for the best results. Allows the flavor to get down into the filets.A brine is a simple combination of water, salt, and sugar and serves a few key purposes: The key to flavorful smoked salmon is the wet brine process. ![]()
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