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Salmon: Home-Smoked Salmon Fillets

Source of Recipe


Bon Appétit, June 1999






List of Ingredients



• 1 quart water
  
• 1 cup (packed) brown sugar
  
• 1 cup sugar
  
• 1/4 cup salt
  
• Six 5- to 6-ounce salmon fillets with skin
  
• 3 cups (or more) alder-wood smoke chips, soaked in water 30 minutes, drained
  






Instructions



1. Stir first 4 ingredients in large bowl until both sugars dissolve. Add salmon, skin-side up, to brine, pressing to submerge. Cover and refrigerate overnight.
   
   
2. 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.
   
   
3. 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. Position barbecue rack at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame.
   
   
4. Using 3 layers of foil, make another 12- x 10-inch foil rectangle with 1-inch high sides. Using skewer, pierce 6 holes evenly over bottom of rectangle. Arrange salmon, skin-side down, on rectangle. Place salmon on foil on grill. 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.
   
   
5. Remove salmon from foil, leaving skin on foil. Transfer salmon to platter; serve warm or at room temperature. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.)
   
   Serves 6