The Fresh Market had fresh wild king salmon on sale this week (still pretty pricey), and my wife gets serious salmon cravings so I picked some up. I used Meathead’s Schmancy Hot Smoked Salmon recipe a while back, and it was delicious - may favorite salmon by far. This time I doubled the brine recipe since these filets weighed 3.5 lbs, I went a little heavier on the garlic powder, and increased the wet brine time from 2 hours to 2.5 hours (filets were a solid 2†thick). I also let them sit uncovered for an hour in the fridge after brining and prior to going on the kettle. Topped them with brown sugar and smoked them at 230-235 for 50 min with a few small cherry wood chunks. Just amazing, so moist and flaky... the garlic and black pepper flavors came thru just right this time with a hint of sweet and a kiss of smoke. Best salmon I’ve ever had hands down, wife said the same thing! Thank you again AR!!
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Schmancy Smoked Wild King Salmon
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