There is nothing better than smoked salmon when it comes to fish sandwiches. Of course smoked salmon is one of those foods that can probably be added to anything to make it taste better.
This is a great way to practice how to smoke food since it takes only a couple hours and is easily done on a home barbecue. For basic steps on how to smoke go here. When smoking salmon, or any fish, I like to make a large foil tray to hold the meat. This keeps the fish from breaking apart and makes it very easy to remove from the grill. Just fold a couple of sheets of tin foil together slightly longer than the fish fillet and then fold up the sides about an inch to create the tray. Then with a fork punch a bunch of small holes in the bottom to allow air and smoke circulation.
- 1 qt water
- 1 cup packed brown sugar
- 1 cup sugar
- 1/4 cup salt
- 2-3 1lb salmon fillets skin on
Combine brine ingredients in a large nonreactive container and add fish, skin side up. Seal and refrigerate overnight or up to two days. Remove fish from brine and rinse salmon in cold water. Air dry salmon on a rack for two hours before smoking. Do not pat dry. Start fire in smoker or grill and smoke salmon until done. The fish will have a dark glaze and be very firm to the touch. Remember to keep the heat as low as possible to keep from overcooking the fish. Serve hot or cold, sliced, diced or however you want. The salmon will keep in the refrigerator for up to two weeks.