We love this recipe. We’ve been making this for years now and it is still wonderful every time. It is a smoked salmon but it is a hot, moist salmon not the kind of smoked salmon you buy at the store. It is the best salmon you’ve ever had, believe me. I have a difficult time with salmon-it can be a little too strong for me-but this dish has so many flavors and they all play upon each other perfectly. It is excellent without an overwhelmingly fishy taste and is great flaked into a salad or served as a fillet.
Hot Smoked Salmonserves 4, prep 10 min, cook 30 min, brine 2 hours, adapted from Cooking Light, June, 2004
- 3 1/2 cups water
- 1/2 cup kosher salt
- 1/4 cup sugar
- 2 oz fresh dill
- 2 tbsp low-sodium soy sauce
- 1 cup ice cubes
- 1 (1 1/2 lb) thick salmon fillet
- 4 cups hickory wood chips
- cracked black pepper
- Combine water, salt, sugar, dill, and soy sauce in a large bowl, stirring until salt and sugar dissolve. Pour salt mixture into a large zip-top plastic bag. Add ice and salmon and seal.
- Refrigerate 2 hours, turning bag occasionally. Meanwhile, soak the wood chips in water for 1 hour. Drain well.
- Prepare the grill for indirect grilling, heating one side to medium and leaving one side with no heat. Place wood chips on hot coals.
- Pat salmon dry with paper towels. Oil the skin side of the salmon fillet. Crack fresh black pepper over the top. Place salmon, skin side down over the unheated side.
- Smoke salmon at 180-200°F for about 20-25 minutes or until 140°F on an instant-read thermometer.