Smoked Brined Salmon

This deliciously moist salmon entree can also be served as an appetizer with crackers.

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Servings 6

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ingredients 11
Prep Time 10 min
Total Time 4 hr 10 min

Ingredients

1/2: cup sugar

1/4: cup salt

1: tablespoon grated orange peel (from 1 small orange)

1: medium onion, sliced

1: teaspoon whole black peppercorns

4: cups water

2: 1/2- to 3-lb skin-on salmon fillet

4: to 6 wood chunks for smoking (hickory, mesquite or apple)*

2: tablespoons vegetable oil

1/2: teaspoon paprika

1/4: teaspoon pepper

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Directions

1 In large heavy-duty resealable plastic food-storage bag, mix sugar, salt, orange peel, onion, peppercorns and 4 cups water. Seal bag and squeeze to mix until sugar and salt have dissolved. Place salmon in bag of brine; seal bag. Refrigerate at least 3 hours but no longer than 4 hours.
2 Cover wood chunks with water; soak at least 30 minutes.
3 Drain wood chunks. Prepare and heat smoker using wood chunks and adding water to water pan following manufacturer’s directions.
4 Meanwhile, remove salmon from brine; discard brine. Blot salmon dry with paper towels. Brush both sides of salmon with oil. Place salmon, skin side down. Sprinkle with paprika and pepper.
5 Place salmon, skin side down, on top grill rack in smoker. Cover and smoke about 1 hour or until salmon flakes easily with a fork. If smoking stops, add additional wood chunks through side door of smoker.
6 Place salmon, skin side up, on foil. Peel skin from fish and discard. Use foil to turn fish onto serving platter.