Getting ready for a lovely feast with friends, my husband brined and then smoked some Atlantic salmon. I followed him around with the camera and enjoyed the salty, smokey, cooked-so-perfectly-it-was-creamy end result. Yum. Here's his recipe ...
- About 4 pounds of the freshest salmon to be found in Boise, cut into manageable sized pieces
- 1/2 gallon cold water
- 1T garlic powder
- 1T onion powder
- 2T black pepper
- 1/4 c sugar
- 1/4 lb salt (yes, a lot of salt)
- Mix the salt, sugar, pepper, onion powder and garlic powder into the water in a very large bowl or other container.
- Once the seasonings are dissolved, submerge the salmon in the brine and let it sit for 3 hours.
- Set up your smoker of choice so it will be ready when the fish is done brining.
- Smoke the fish until it reaches an internal temperature of 140 F.
- If your smoker, like ours, takes a long time to get meats up to temperature, use this trick: put the fish in the smoker for long enough to get a nice smokey flavor (2 pans of wood chips consumed) and then finish it in a 225 F oven.
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