I have made this several times and it is always excellent. I use a stove-top smoker and alder wood chips.
Becky Luigart-Stayner; Jan Gautro
This recipe gives you a moist smoked salmon - not the drier type (lox) that you purchase to serve on bagels with cream cheese. Start soaking the wood chips while the salmon brines.
Yield: 4 servings (serving size: about 4 ounces salmon)
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Amount per serving
- Calories: 279
- Calories from fat: 42%
- Fat: 13.1g
- Saturated fat: 3.1g
- Monounsaturated fat: 5.7g
- Polyunsaturated fat: 3.2g
- Protein: 36.3g
- Carbohydrate: 1.7g
- Fiber: 0.0g
- Cholesterol: 87mg
- Iron: 0.7mg
- Sodium: 958mg
- Calcium: 28mg
- 3 1/2 cups water
- 1/2 cup kosher salt (such as Diamond Crystal)
- 1/4 cup sugar
- 2 tablespoons dried dill
- 2 tablespoons low-sodium soy sauce
- 1 cup ice cubes
- 1 (1 1/2-pound) salmon fillet (about 1 inch thick)
- 4 cups hickory wood chips
- Cooking spray
- Cracked black pepper (optional)
- Fresh dill sprigs (optional)
- Combine water, salt, sugar, dill, and soy sauce in a large bowl, stirring until salt and sugar dissolve. Pour salt mixture into a large zip-top plastic bag. Add ice and salmon; seal. Refrigerate 2 hours, turning bag occasionally.
- Soak the wood chips in water for 1 hour. Drain well.
- Prepare the grill for indirect grilling, heating one side to medium and leaving one side with no heat.
- Place half of wood chips on hot coals. Remove salmon from bag; discard brine. Pat salmon dry with paper towels. Place salmon on grill rack coated with cooking spray over unheated side. Close lid; grill 10 minutes. Place remaining wood chips on hot coals; close lid, and grill 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with black pepper and garnish with dill sprigs, if desired.
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