👥6 people
⏲️1h 0m
🕐1h 0m
🍽️main meal
Smoking salmon brings depth to the flavor of the fish.
Ingredients
- 1 1/2 lb. salmon, skin removed and trimmed
- Basic brine (6 parts water to 1 part salt/sugar)
- Rub of choice, as desired
- Alderwood, or other desired smoking wood flavor
Method
- Brine the salmon for no more than 1 hour depending on the size of the filet. Remove from the brine and rub the salmon with the rub of choice.
- Preheat the EGG to 225º using indirect heat and the smoking wood. Smoke the fish for about 1 hour or until flakey. Serve immediately.
