Serves: 5

salmon steak cuts or fillets
brine
Recommended wood pellets: Alder, Fruits, or Hickory

Buy fresh salmon and rinse it clean before brining or putting a dry rub on it.

Brines have been popular for years, for a number of reasons. It’s easy to use and yields great results. Brines are pretty basic, usually just salt, sugar and a combination of other flavors. Buying commercial made brine mixes is a sure way to go and are available at grocers and online. Hi Mtn. makes a great Gourmet Fish Brine that works well for any seafood, especially salmon.

Follow the directions included with the brine very closely before putting them on the grill. Remember that most of these brines require 24 hours to work properly.

Remove the fish from the brine and rinse in cold water before placing on the grill. Add non-stick spray to the grilling surface to prevent from sticking. Place the fish skin side down and start the smoker on the "Low Smoke" setting.

Add food grade pellets in the hopper and insert the food temp probe into the thickest part of the meat.

Smoke until the internal temp reaches 145° F. then pull, cover with foil and let cool for 30 minutes.

Enjoy your smoked salmon. You can also store it in your fridge or vacuum pack it and put it in the freezer to enjoy later.

Nutritional Facts:

Serves: 5
Calories from Fat: 0

More Recipes from the Camp Chef Cookbook Cookbook:
Pulled Pork
Baby back Ribs
Smoked Turkey
Smoked Pizza
Smoked Brisket
Smoked Salmon