Amazing Smoked Salmon: Brined then Smoked on the GMG

This is an incredibly easy recipe to execute, but something that will definitely impress anyone you are serving. The method to this salmon is to dry brine it for a number of hours, which will essentially cure the salmon. This gives the salmon a very similar texture and taste which you would get from a sashimi served at a sushi restaurant. We will take it a step further and smoke it, at very low temperature, to give it an added taste, depth and aroma only a Green Mountain Grill can provide! Hope you enjoy! Recipe and video below:

Ingredients:

Brine: 2 cups light brown sugar, 1/3 cup of kosher salt, 2 TBSP of fresh cracked pepper corns
6-7 salmon filets, about 4 ounces each, skin on or skinless is fine

Prep Directions:

Mix all the brine ingredients well with a whisk or fork
Place a layer of the brine into a foil pan or baking dish
Place the salmon skin down (if it isn’t skinless) into the brine
Cover the salmon well, as seen in the video, until everything is covered
Cover the pan with plastic wrap or foil
Refrigerate the pan for 8-10 hours
Rinse the salmon well and place on a rack for cooking
Pat the salmon dry

Smoking Directions:

Place the rack of salmon onto the GMG smoker, before turning it on
Turn the GMG on. This will put a good amount of smoke into the salmon
Once warmed to 150 degrees (about 15 minutes), raise the temperature to 175 degrees
Smoke for 3 hours
Remove and eat immediately or cool and keep in the fridge for up to a week (probably longer, but a week is safe.

Enjoy!

Watch the entire process here: