Dry Brined Smoked Salmon

This recipe is special in the fact that it was created by a great fisherman. Catch the salmon, smoke it, and subside. The technique is crucial and every step adds quality to the dish. Sweet, citrus, and smoke combination will blow your mind. Enjoy!

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

Ingredients

• 1 cup honey
• ½ cup dark rum
• 2 cups brown sugar
• ½ cup red wine
• ½ teaspoon cayenne pepper
• 1 teaspoon cracked black pepper
• 7 cloves garlic, crushed
• 2 (2 pound) salmon fillets, skin removed
• ½ teaspoon cracked black pepper
• 1 large orange, zested
• 2 tablespoons grated fresh ginger
• 1 pound demerara sugar
• ¾ cup coarse sea salt
• 2 tablespoons coarse sea salt
• ½ teaspoon red chile flakes

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.