Uncle Kevin’s Smoked Salmon

Uncle Kevin’s Smoked Salmon

Prep Time Prep: 13 hrs. Cook Time Cook: 1 hr. Total Time Total: 15 hrs.

Yield: 6

www.eatingwell.com

  • Brine:
  • Enough for 2 large fillets:
  • 1 gallon water
  • 1 cup kosher salt
  • 1 cup sugar
  • 1 cup brown sugar
  • Lemon pepper to taste
  • 1 pkg. (3 oz) dry crab or shrimp seasoning mix
  • Fresh ground pepper to taste
  • 4 garlic cloves, crushed
  • 1 dash hot pepper sauce
  • 4 lemons, sliced
  • 2 oranges, sliced
  • 1 lime, sliced
  • 1 lg. yellow onion, sliced
  • Parsley
  1. Pour the water into a large bowl or bucket. (Nothing that contains aluminum)
  2. Stir in kosher salt, sugar, brown sugar, lemon pepper, parsley and seasoning mix.
  3. Add garlic, hot pepper sauce, lemons, lime, oranges and onion.
  4. Soak salmon fillets in brine for 12 hrs. Up to 36 hrs.
  5. Remove from brine and dry fillets with paper towel.
  6. Place in smoker skin side down at 200-250 degrees.
  7. Monitor regularly until internal temp is 170 degrees.

Ingredients

  • Brine:
  • Enough for 2 large fillets:
  • 1 gallon water
  • 1 cup kosher salt
  • 1 cup sugar
  • 1 cup brown sugar
  • Lemon pepper to taste
  • 1 pkg. (3 oz) dry crab or shrimp seasoning mix
  • Fresh ground pepper to taste
  • 4 garlic cloves, crushed
  • 1 dash hot pepper sauce
  • 4 lemons, sliced
  • 2 oranges, sliced
  • 1 lime, sliced
  • 1 lg. yellow onion, sliced
  • Parsley

Instructions

  1. Pour the water into a large bowl or bucket. (Nothing that contains aluminum)
  2. Stir in kosher salt, sugar, brown sugar, lemon pepper, parsley and seasoning mix.
  3. Add garlic, hot pepper sauce, lemons, lime, oranges and onion.
  4. Soak salmon fillets in brine for 12 hrs. Up to 36 hrs.
  5. Remove from brine and dry fillets with paper towel.
  6. Place in smoker skin side down at 200-250 degrees.
  7. Monitor regularly until internal temp is 170 degrees.