Dry Brined Smoked Salmon

A garlicky citrus dry brine and a thick, sweet glaze add mind-blowing flavor to this smoked salmon dish created by a great fisherman.

• Preparation Time: 20 mins
• Cooking Time: 4 hr 5 mins
• Total Time: 4 hr 25 mins
• Calories: 432 Calories

Ingredients

• 1 cup honey
• 2 cups brown sugar
• 1 teaspoon cracked black pepper
• 7 cloves garlic, crushed
• 2 (2 pound) salmon fillets, skin removed
• 1 large orange, zested
• 2 tablespoons grated fresh ginger
• 1 pound demerara sugar
• 2 tablespoons coarse sea salt
• 0.5 teaspoon cayenne pepper
• 0.5 cup red wine
• 0.75 cup coarse sea salt
• 0.5 teaspoon red chile flakes
• 0.5 cup dark rum
• 0.5 teaspoon cracked black pepper

Recipe Instructions

Step 1

Cut salmon into 1/2-inch strips.

Step 2

Prepare dry brine: Combine sugar, 3/4 cup plus 2 tablespoons sea salt, garlic, orange zest, ginger, black pepper, cayenne, and chile flakes in a bowl. Put 1/2 inch of brine on the bottom of a large dish. Layer salmon strips on top and cover with remaining brine. Cover and refrigerate for 8 to 12 hours.

Step 3

Take salmon out of the brine and place on wire racks; discard brine. Dry in front of a fan for at least 24 hours; the longer you dry the better texture the salmon will be.

Step 4

When ready to smoke the salmon, preheat a smoker to 160 degrees F (71 degrees C).

Step 5

At the same time, combine brown sugar, honey, red wine, rum, cayenne, and black pepper for glaze in a saucepan over medium heat. Cook and stir until thick, 5 to 10 minutes.

Step 6

Brush salmon with glaze and put in the preheated smoker. Smoke, brushing with glaze every hour, until salmon is dry to the touch, 4 to 5 hours.