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Ingredients
- 2 large salmon fillets
- Zest and juice from 3 fresh limes
- 1 T chopped fresh thyme leaves
- 1 t coarsely ground pepper
- 1 t sea salt
- 2 T EVOO
- Juice from 1 lime for finish
Details
Servings 2
Preparation
Step 1
Brine Fish:
1.2 1/2 T plain salt (without iodine) to 1 cup of water
2. Rinse salmon in cold water
3. Make 1 quart brine - in warm water dissolve the salt. Add this to 4 quarts cold water.
4. Place fillets skin side down in brine for 20 minutes, ensuring fish is fully submerged in water.
5. After 20 minutes remove fish, lightly rinse to remove all traces of brine, salt and gently pat dry. Let dry for 2 hours on drying rack. This causes a tacky glaze and then it is ready for the smoking process.
Smoking Fish:
Add Water to tray.
Add Wood chips - alder or cherry.
Light smoker and bring to 200-225 (to keep temp low, almost completely close the vents.
Place Salmon fillets skin side down on sheets of aluminum foil - about 1/4 inch bigger than the fillets. Spray foil and racks with Pam.
Mix zest, juice, thyme, pepper, salt and olice oil and spread over fish.
Cook until internal temp is 140. About 1.5 hours(??). Do not over cook -i.e. if salmon flakes it is too dry.
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