This amazing homemade
is going to jolt you right out of your seat! It is so good, it will become a family classic.
Dry Brine For the Smoked Salmon
– Brown Sugar – Kosher Salt coarse, don't substitute – Garlic – Black Pepper – Bay Leaves
– Salmon fillet
Combine all of the Dry Brine ingredients together in a bowl & mix well
Place the cut fillet pieces into a baking dish & fully cover it with the dry brine.
Cover and place the baking dish in the refrigerator for 6-8 hours.
Rinse the brine off well & pat the salmon fillet dry with a paper towel & set it on a cooling rack
in the fridge for 2-3 hrs.
Smoke the salmon & about every 45 mins, brush local organic honey on top of the fillet.
Details on smoking
When the fillet is smoked, let it rest a few minutes & then serve!
full recipe here
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