Home Smoked Salmon
By: Eva Taylor
Published: Thursday, December 10, 2009 - 5:26pm

Ingredients




1 quart water
1/4 cup packed brown sugar
1/4 cup maple syrup
2 pounds salmon fillet
3 cups (or more) cedar smoke chips, soaked 30 min in water

Preparation

1 Stir first 4 ingredients in large bowl until sugars dissolve. Add salmon (skin side up), to brine, pressing to submerge. Cover and refrigerate overnight. Remove salmon from brine; discard brine. Rinse salmon under cold water. Place salmon, skin side down, on rack. Let stand until top is dry to touch (do not pat dry), about 1 hour. Prepare 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 allow to begin smoking. Make sure the heat is turned OFF below the salmon, 2 Smoke 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. 3 Transfer salmon to platter; serve warm or at room temperature. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.) 4 Serve with a Horseradish Aoili.

About


We’ve made this recipe many times, it’s one of our favourites! adapted from Epicurious.com we have, of course, modified it to our taste! Check it out on my blog .