BEAR MOUNTAIN BBQ PELLETS WORK GREAT WITH ALL PELLET GRILL BRANDS

Ash Kickin' BBQ's Smoked Salmon

Ash Kickin' BBQ's Smoked Salmon

 

Who doesn't love a delicious smoked salmon? 

Thanks to Ash Kickin BBQ for sharing this recipe! 


Ingredients:

  • 1/2 cup Kosher salt
  • 1 cup brown sugar
  • Tailgaters BBQ Seasoning (or All Purpose Rub of your choice)
  • 1 gallon of distilled water
  • Salmon Fillets
  • Maple Syrup

Preparation:

  1. Mix together 1 cup of brown sugar and Kosher salt in a gallon of water. Heat on the stove until completely dissolved.
  2. After sugar and salt is dissolved, add ice to cool down the solution. Make sure the solution is completely cold before adding fish.
  3. In a plastic container, add salmon fillets, and then cover with brine solution. Be sure to use a plastic container as metallic containers can leave an off taste on your fish.
  4. Allow fillets to brine overnight.
  5. The next day, remove salmon from brine, and pat dry with paper towels.
  6. Transfer fillets to a wire rack,and place in the fridge until the pellice forms. This will look like a sticky glaze, and will allow the smoke to stick to the fish.
  7. Season with all purpose rub (we use Tailgaters BBQ Party Rub).

Cooking:

  1. Fire up smoker of choice to 225º F.
  2. Place salmon on smoker, and smoke to a minimum internal temperature of 145º F.
  3. Every hour until done, glaze with a light coating of maple syrup.
  4. Once done, allow the salmon to cool overnight in the fridge...if you can!
  5. Enjoy the fruits of your labor!
Ash Kickin' BBQ's Smoked Salmon

Pairs well with

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