Smoked Brined Salmon

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  • 10 min prep time
  • 4 hr 10 min total time
  • 11 ingredients
  • 6 servings

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

Directions

  1. 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. 2 Cover wood chunks with water; soak at least 30 minutes.
  3. 3 Drain wood chunks. Prepare and heat smoker using wood chunks and adding water to water pan following manufacturer’s directions.
  4. 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. 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. 6 Place salmon, skin side up, on foil. Peel skin from fish and discard. Use foil to turn fish onto serving platter.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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