Schmancy Hot Smoked Salmon

amazingribs.com

Viktoria Parliament

2 pounds of fresh salmon fillets of similar thickness, scales removed, skin on, cut into strips about 3" wide

½ cup hot water in a 1 cup measuring cup

¼ pound salt, any type (but you don't need a scale, I'll explain below)

¼ cup granulated white sugar

2 tablespoons of garlic powder (not garlic salt)

2 tablespoons finely ground black pepper

½ gallon cold water

1 clean brown paper bag or a few sheets of unused paper

About the sugar. If you are diabetic, you can skip the sugar, although truth be told, very little actually gets into the meat.

About the wood. Alder, apple, peach, or other fruitwood chips or pellets are my favorite woods. Avoid hickory or mesquite; they are too strong. As always too much smoke is worse than too little. On a charcoal grill or smoker or an electric smoker, 4 ounces of wood will probably be enough. On a gas grill, double it.

Beware. Do not leave the fish in brine longer than 3 hours. If the filets are thin, brine for less time. And do not overcook.

Optional: glazing the salmon. Sometimes I like to put a sweet glaze on the fish, especially if it is being served straight. To make a glaze, simply crumble about 2 tablespoons of brown sugar on each chunk. It will melt in the heat of your smoker. You can use more or less brown sugar on the glaze if you wish, or even try maple syrup. The picture at the top of the page is with brown sugar on the fish. Optional: glazing the salmon. Sometimes I like to put a sweet glaze on the fish, especially if it is being served straight. To make a glaze, simply crumble about 2 tablespoons of brown sugar on each chunk. It will melt in the heat of your smoker. You can use more or less brown sugar on the glaze if you wish, or even try maple syrup. The picture at the top of the page is with brown sugar on the fish.

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