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–+ servings

Smoked Salmon

Russell Bird
Try this smoked salmon recipe if you're looking to elevate your BBQ skills with a classic, low-and-slow dish that showcases both technique and flavor. Whether you're a seasoned pitmaster or just starting out, this recipe will help you master a delicacy that tastes better than anything you’ll find at the grocery store.
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Prep Time 18 hours
Cook Time 5 hours
Course Appetizer, Snack
Cuisine Seafood
Servings 10 people

Ingredients
  

  • 5 lbs Salmon Trout or Char
  • 2 cups Maple Syrup
  • ¾ quart Cool Water
  • ⅓ cup Kosher Salt
  • 1 cup Brown Sugar

Instructions
 

  • Make brine with salt, sugar, water, and cool with ice
  • Brine fish for 4–8 hours in the fridge
  • Pat dry and place in fridge uncovered for 12 hours to form pellicle
  • Smoke at 140°F for 2 hours, basting with maple syrup and flipping halfway
  • Raise smoker to 180°F and continue smoking 2–3 hours, basting hourly
  • Rest, refrigerate or vacuum seal