Smoke

INGREDIENTS

2 Lbs. Wild King Salmon
1 Cup packed brown sugar
1/2 Cup sea salt
4.25 Cups apple cider
1/2 Tsp. red pepper flakes


2 Tsp. freshly ground black pepper
2 Tsp. allspice
2 Tbsp. honey
Handful wood chips, preferably applewood

PREPARATION

1. Make the Brine: Combine brown sugar, sea salt, four cups of apple cider (reserve a quarter-cup for glaze), red pepper flakes, black pepper and allspice in a nonreactive saucepan over medium-high heat. Stir to dissolve the sugar and salt; simmer for five minutes and remove from heat. Allow the brine to cool completely.
2. Place the salmon fillets and cooled brine into a large Ziploc bag and refrigerate for about five hours, or up to overnight.
3. To make the glaze, combine the reserved cider and honey in a small saucepan and bring to a boil. Decrease the heat and simmer for five minutes. Remove and allow to cool completely.
4. Remove the salmon from the brine and pat dry.
5. Heat the grill to medium-high. Oil grill grates well and allow oil to heat. Place the salmon flesh-side down on the grill and cook, uncovered, for four minutes. Add a handful of wood chips directly to coals. Carefully turn the fillet over and brush the glaze on top.
6. Cover, with vents open halfway, and cook for five minutes.

November 5, 2020

CIDER-BRINED SMOKED KING SALMON

INGREDIENTS 2 Lbs. Wild King Salmon1 Cup packed brown sugar1/2 Cup sea salt4.25 Cups apple cider1/2 Tsp. red pepper flakes 2 Tsp. freshly ground black pepper2 […]