Hot Smoked Brown Sugar Salmon
5 minutes
over
Andrés Dangond,
Andrés Dangond,
Ingredients
2 lbs fresh salmon fillets, skin on
8 cups water, cold
1/3 cup Salt, kosher
1/2 cup granulated sugar
2 tbsp garlic powder
1 tbsp Black Pepper, ground
Instructions
- Combine water, salt, brown sugar, garlic powder, and black pepper in a large bowl with a whisk until salt and sugar are dissolved
- Submerge the salmon skin side up in the brine, cover and refrigerate for 2 hours
- Set smoker to 225 F, load smoker box with apple or hickory wood blend, and fill up water tray
- Drain the salmon and rinse it to remove the excess salt on the surface. Pat dry with paper towels
- Once smoker starts to smoke, place salmon fillets on the upper rack. Close the hood and smoke until salmon reaches 140 F internal temperature
- Remove the fillets from the smoker and let them rest for 15 minutes
- Peek off the skin and enjoy!
