- Salmon, boneless and with skin
- Brown sugar (1 cup)
- Kosher salt (1/3 cup)
- Soy sauce
- Fresh chopped garlic
- white wine or vinegar, I used apple vinegar this time.
- Cedar Plank
- cherry/apple wood chips
PreparationThis is a long but easy Egg dish! Start with brining the salmon. I put the salmon in a zip lock bag, with the brown sugar, salt, garlic, soy sauce 1/4 cup of vinegar (if wine, use more) and some water. Just make sure all the ingredients cover both sides of the salmon and it is submerged in the bag. Easiest way is to push the air out of the bag and just work it around with your hands (while keeping them clean!). Put the bag in the fridge and leave for at least 12 hours but more is fine too (I have left it for as long as 24 hours). Put the wood chips in a bowl with water and the cedar plank in a dish with water, submerging it by weighing it down.
The next day, take the salmon out of the brine bag and dry it with paper towel. Then put it on the cedar plank, skin down, and let it dry out for a while.
Set the egg up for indirect heat with the plate setter. Build a small fire stabilizing it at 180 F and then sprinkle the drained wood chips over the coals, creating a nice smoky eggvironment!
Put the salmon on and let it go! Smoke will infuse it with flavor but also dry out the salmon. The trick is to not let it cook faster than it dries. If the dome temperature goes above 210F, the salmon will start cooking too fast! So check the temperature every half hour/hour (I use my remote thermometer friend). It will take about 6 hours to achieve its greatness!
The end product will have a nice pink color and will be smoked throughout while keeping some moisture. We love to eat it with crackers, some cream cheese and capers. I usually skip the cream cheese but the capers bring out great flavors! Serve it right on the plank, presents well!!