Home-Smoked Salmon Fillets
By
Vicki Butts (lazyme)
@lazyme5909
5
Because the heat on individual grills varies, cooking times will range from about 30 minutes to one hour. Be sure to regulate the barbecue so that the wood chips smoke and the briquettes burn but do not flame. When the salmon is ready, it will have a nice firm texture and a lovely sweet glaze.
Start one day ahead because the salmon needs to sit in brine overnight.
Start one day ahead because the salmon needs to sit in brine overnight.
Rating:
☆☆☆☆☆ 0 votes
Serves:
6
Prep:
20 Min
Cook:
1 Hr
Method:
Grill
Ingredients
- 1 qt
- water
- 1 c
- brown sugar, packed
- 1 c
- sugar
- 1/4 c
- salt
- 6
- salmon fillets with skin (5- to 6-ounces each)
- 3 c
- alder-wood smoker chips, soaked in water 30 minutes, drained
How to Make Home-Smoked Salmon Fillets
- 1Stir first 4 ingredients in large bowl until both sugars dissolve. Add salmon, skin side up, to brine, pressing to submerge. Cover and refrigerate overnight.
- 2Remove salmon from brine; discard brine. Rinse salmon under cold water.
- 3Place salmon, skin side down, on rack. Let stand until top is dry to touch (do not pat dry), about 1 hour.
- 4Prepare barbecue (medium-low heat). Using 2 layers of foil, make 12 x 10-inch foil rectangle with 1-inch-high sides. Place 3 cups smoke chips on foil rectangle. Set atop coals 5 minutes before grilling salmon. Position barbecue rack at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame.
- 5Using 3 layers of foil, make another 12 x 10-inch foil rectangle with 1-inch-high sides. Using skewer, pierce 6 holes evenly over bottom of rectangle. Arrange salmon, skin side down, on rectangle. Place salmon on foil on grill. Cover; cook until salmon is firm to touch and glaze forms over salmon, adding more smoke chips to barbecue if necessary, 30 minutes to 1 hour, depending on heat of grill.
- 6Remove salmon from foil, leaving skin on foil. Transfer salmon to platter; serve warm or at room temperature. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.)
