In just about every corner of the world salmon is the preferred fish when it comes to hot or cold smoked seafood. With a sturdy, yet flaky texture along with a good level of fat content salmon and smoke are a match made in culinary heaven. With just a little bit of extra preparation and patience this rendition of smoked salmon can easily be an entree or appetizer go to for any occasion!
Start by procuring three to five Pounds Farm Raised Salmon. Though farm raised salmon gets a somewhat bad rep by health nuts there are some benefits to using it over wild caught. Its higher fat content and marbling makes farm raised salmon the ideal choice when it comes to slow and low smoking.
12 Hours – Dry Brine
24 Hours – Dry
2 Hours – Smoke
1 Hour – Chill + Serve
Smoked Salmon Dry Brine Ingredients:
2 Cups Brown Sugar
1/2 Cup Kosher Salt
2 TBSP Cracked Black Pepper
2 TBSP Garlic Powder
2 TBSP Onion Powder
1. Mix all of the dry brine ingredients together in a mixing bowl.
2. In a Pyrex casserole dish apply the dry brine to the top and bottom of the salmon and refrigerate for no less than 12 hours.
3. Remove the salmon from the resulting liquid and with a paper towel pat the filets dry over a wire rack.
4. Return the salmon filets to the refrigerator and leave uncovered for at least 12 hours.
Honey Ginger Glaze Ingredients:
1/2 Cup Local Honey
1/8 Pound Fresh Ginger
5. Use a peeler to remove the outer layer of the ginger.
6. In a Food Processor mix the local honey and the sliced ginger and puree until the mixture is smooth and creamy.
7. Start the Big Green Egg with the smoking configuration. Be sure that the temperature does not exceed 200 degrees fahrenheit.
8. Place a piece of butcher paper, just large enough to cover most of the cooking area over the grill grate in the Big Green Egg.
9. Apply the honey ginger glaze to both sides of the salmon and place on top of the butcher paper in the Big Green Egg.
10. Allow the salmon to smoke for at least two hours.
11. Serve the salmon at room temperature.