Ingredients: |
Ingredients: 1/2 cup kosher salt
2/3 cup sugar
2/3 cup dark brown sugar
2 tablespoons crushed black pepper
2-3 tablespoons any store-bought spicy/sweet BBQ seasoning
2 large salmon fillets or sides, pin bones removed
Salmon Glaze:
1/3 cup honey or maple syrup
1/3 cup pineapple or orange juice
1 tablespoon spicy/sweet BBQ seasoning
(if its too watery, adjust to make thicker by boiling and reducing)
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Directions: |
Directions:1. In a bowl, mix together salt, sugar, brown sugar, BBQ seasoning and pepper.
2. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap.
3. Sprinkle 1/3 of the rub onto the plastic.
4. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon.
5. Place second side of salmon, flesh down onto the first side.
6. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish.
7. Place wrapped fish onto a sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours.
8. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather.
9. Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.
10. Mix glaze and use 1/2 to cover the flesh of the salmon. Reserve the other 1/2 to serve.
11. Smoke fish over smoldering hardwood chips (cherry, apple, and/or pecan are the best), keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees (about 3-4 hours).
11. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 7 days (although it never lasts that long). |
Personal
Notes: |
Personal
Notes: Best to cure one day, dry the second day, smoke the third day. Then serve that day, or on the fourth day (long process, but well worth it)!
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This recipe for Mark's Magnficient BBQ Smoked Salmon is from