Home Smoked Salmon

We’ve made this recipe many times, it’s one of our favourites! adapted from Epicurious.com we have, of course, modified it to our taste!

This is one of the tastiest salmon recipes I have done so far, and each time is a HUGE success! I generally buy a large salmon fillet and serve it family style, because it is so beautiful, but you can do individual portions or steaks. You will want to marinate the salmon in the brine overnight or at least 4 hours to get the full effect.

• 1 quart water
• 1/4 cup (packed) brown sugar splenda
• 1/4 cup maple syrup
• 1/4 cup sea salt
• 1 2lb salmon fillet
• 3 cups (or more) Cedar smoke chips, soaked in water 30 minutes

Preparation

1. Stir first 4 ingredients in large bowl until sugars dissolve. Add salmon (skin side up), to brine, pressing to submerge. Cover and refrigerate overnight. Remove salmon from brine; discard brine. Rinse salmon under cold water. Place salmon, skin side down, on rack. Let stand until top is dry to touch (do not pat dry), about 1 hour. Prepare barbecue (medium-low heat). Using 2 layers of foil, make 12 x 10-inch foil rectangle with 1-inch-high sides. Place 3 cups smoke chips on foil rectangle. Set atop coals 5 minutes before grilling salmon allow to begin smoking. Make sure the heat is turned OFF below the salmon, you want indirect heat from the smoke to cook it. Position barbecue rack at least 6 inches above heat. Position vents on barbecue so that chips smoke and heat burn but do not flame.
2. Smoke until salmon is firm to touch and glaze forms over salmon, adding more smoke chips to barbecue if necessary, 30 minutes to 1 hour, depending on heat of grill.
3. Transfer salmon to platter; serve warm or at room temperature. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.)
4. Serve with a Horseradish Aoili