Smoked salmon

Smoked salmon recipe based on 

Salmon – 2.5 pounds

Brine – 6-8 hours

1 quart cool water
2 ounces kosher salt
8 ounces brown sugar

Dry in fridge – overnight

Warm smoke

Keep smoke temperature between 100 and 180 F for 4 hours or until internal salmon temperature reaches 145 F


Baste with brown sugar mixed lemon juice and maple syrup.

Do not overheat