Home-smoked Salmon Fillets

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 quart water
• 1 cup packed brown sugar
• 1 cup sugar
• 1/4 cup salt
• 6 salmon fillets (with skin, 5-ounces each)
• 3 cups alder-wood smoke chips, soaked in water 30 minutes, drained

Recipe

• 1 stir first 4 ingredients in large bowl until both sugars dissolve.
• 2 add salmon, skin side up, to brine, pressing to submerge.
• 3 cover and refrigerate overnight.
• 4 remove salmon from brine; discard brine.
• 5 rinse salmon under cold water.
• 6 place salmon, skin side down, on rack.
• 7 let stand until top is dry to touch (do not pat dry), about 1 hour.
• 8 prepare barbecue (medium-low heat).
• 9 using 2 layers of foil, make 12 x 10-inch foil rectangle with 1-inch-high sides.
• 10 place 3 cups smoke chips on foil rectangle.
• 11 set atop coals 5 minutes before grilling salmon.
• 12 position barbecue rack at least 6 inches above briquettes.
• 13 position vents on barbecue so that chips smoke and briquettes burn but do not flame.
• 14 using 3 layers of foil, make another 12 x 10-inch foil rectangle with 1-inch-high sides.
• 15 using skewer, pierce 6 holes evenly over bottom of rectangle.
• 16 arrange salmon, skin side down, on rectangle.
• 17 place salmon on foil on grill.
• 18 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.
• 19 remove salmon from foil, leaving skin on foil.
• 20 transfer salmon to platter; serve warm or at room temperature. (can be made 1 day ahead. cover; chill. bring to room temperature before serving.).