Tuesday, November 11, 2014

Smoked Salmon

I am so happy, in just a few days, my dad and stepmom are coming to visit! It will be short stay but I can't wait finally get to show them our home!
Dad gave me my grill for Christmas last year. Here is another yummy dish that I made on my grill this past summer. I know it is too cold in most of the country for grilling, but here we can still take advantage of it!

Smoked Salmon
1/4 cup plus 2 Tbsp brown sugar
1/4 cup kosher salt
1/2 tsp black pepper
1/2 pound skin-on center cut wild salmon fillet
2 slices of lemon
4 springs of fresh thyme
1 cedar plank
Submerge cedar plank in water for at least 1 hour.

Make brine by mixing brown sugar, salt, pepper and 2 cups of water.

Stir until sugar and salt dissolve.
Allow salmon to marinate for 2 hours or overnight. Use something to weigh down the salmon and keep it submerged. I used a fork and it worked.
Make your smoker with wood chips and an aluminum pan.
Soak wood chips for 1 hour.
Drain and place into your aluminum pan. Cover with foil.
Poke holes in the bottom and top.
For a gas grill, turn on 1 side of the grill to high heat. Place smoker box on the heated side and allow it to begin smoking (this will take about 30 minutes). Turn heat all the way down to low and wait for grill to reach 250 degrees.
Drain salmon and pat it dry. Allow it to sit out in room temperature for 30 minutes.

You can't tell, but it is smoking...it smells so good!
Place salmon on your cedar plank. Layer with the thyme and lemon slices.
Place the cedar plank on the side of the grill that is not on. Allow it to cook in the smoker for 20 minutes then turn the grill off and let it stay in for 10 more minutes.
Remove and serve hot or at room temperature. 
My smoker was still going to I used it to smoke some swiss cheese I had! It was yum! I want to do mozzarella next.


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