AuthorBradley BBQCategoryEntree, Meat, SalmonDifficultyIntermediateThis smoked salmon recipe will convert even non-fish-eaters into salmon lovers! It's my favorite and always will be!
Lay the salmon fillet flat on a cutting board and remove any remaining bones. Slice into 4 - 6 oz slices.
Brine in salt & water mix in a bowl or zip-lock bag for 3-6 hours. Flip occasionally so everything gets equal time in the brine.
Spread the salmon fillet portions out with the skin side down on a wire rack. Place this in the refrigerator for 1 - 2 hours or however long it takes to get a nice firm & sticky gelatin layer on the salmon. Place a tray or wax paper below to salmon to avoid a mess in your fridge.
Place your salmon portions onto cedar planks skin side down and add fresh herbs on top of each portion.
Preheat your smoker to 180F and smoke the salmon on the cedar planks until they reach an internal temperature of 135F. Use a thermometer, don't guess.
Once 135F internal is reached, pull the salmon off of the smoker and enjoy!
Ingredients
Directions
Lay the salmon fillet flat on a cutting board and remove any remaining bones. Slice into 4 - 6 oz slices.
Brine in salt & water mix in a bowl or zip-lock bag for 3-6 hours. Flip occasionally so everything gets equal time in the brine.
Spread the salmon fillet portions out with the skin side down on a wire rack. Place this in the refrigerator for 1 - 2 hours or however long it takes to get a nice firm & sticky gelatin layer on the salmon. Place a tray or wax paper below to salmon to avoid a mess in your fridge.
Place your salmon portions onto cedar planks skin side down and add fresh herbs on top of each portion.
Preheat your smoker to 180F and smoke the salmon on the cedar planks until they reach an internal temperature of 135F. Use a thermometer, don't guess.
Once 135F internal is reached, pull the salmon off of the smoker and enjoy!