Smoked Salmon

By rdgplus3

Ingredients

• Salmon - ~1 kg (not too thick)
• Brine
• 4 c water
• 1/4 c kosher salt
• 1/4 c brown sugar
• 2 bay leaves
• 1 stalk sliced celery
• 1/2 c chopped fennel
• 2 smashed garlic cloves

Preparation

Step 1

Mix all the brine ingredients together and place fish in a non-reactive container (plastic or glass), cover and refrigerate for at least 8 hours.
Remove from fridge and let sit at room temperature for 2 – 3 hours.
Set smoker up for smoking.

Smoke for ~ 4 hours @ 140 until the salmon is at 140.