Hot Smoked Salmon or Trout
Ingredients
- 4 lb sockeye salmon — 2 pieces, 2 lb each
- For the brine:
- 1 quart cold water
- 1/3 cup kosher salt
- For the brown sugar rub:
- 2 tbsp brown sugar
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp paprika
- For the garlic dill rub:
- 2 tbsp chopped fresh dill
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 tbsp olive oil
Instructions
- In a large plastic container with a lid, combine the water and salt. Add fish skin side up. Brine for 4-8 hours in the fridge.
- Remove from the brine, rinse well with cold water and pat dry.
- Set a drying rack on top of large baking sheet and place the fish, skin side down on it.
- Let the fish dry for 8-12 hours in the fridge to form a pellicle.
- Preheat your pellet grill. Set the temperature to 180 F. You can start smoking the fish at 150 F and gradually increase the temperature to 180 F.
- Remove fish from the fridge.
- In two small bowls, combine the ingredients for the sweet and savory rubs.
- Rub one piece with the sweet rub and the other with the garlic dill rub.
- Place salmon on the smoker skin side down and smoke for 3-5 hours, until the internal temperature reaches 135 -140 F. (FYI Our larger pieces pictured here took 11 hours.)