Brown Sugar Brined Smoked Salmon
FOR THE BRINE
- 3 cups warm water
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1 tablespoon fresh garlic, diced
- 1 tablespoon onion powder
- 1/2 tablespoon fresh ginger, grated
FOR THE SALMON
- 2 pounds salmon fillets
In a large baking dish, mix water, soy sauce, brown sugar, garlic, onion powder, and ginger until well combined. Let cool completely.
Add fish fillets and let rest in the fridge for 6-7 hours.
Preheat smoker to 160°F and add alder wood chips to the smoker box. Place salmon in smoker and cook for about 3 hours.
Use a digital thermometer to check the internal temperature of the salmon. Remove from smoker once the fish reaches 160°F or until the fillets take on a light pink color and begin to flake apart
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