Difficulty: Intermediate
Seafood
Citrus Brined Smoked Salmon
Prep Time: 30 min
Cook Time: 2 hrs
Difficulty: Intermediate
This Citrus Brined Smoked Salmon brings the flavor in the best possible way! It will need to brine overnight but this smoky goodness is worth the wait.
Instructions
- Step 1: Prepare the brine by bringing all ingredients to a simmer. Then, allow it to cool completely.
- Step 2: Trim the salmon to a uniform size and place in a shallow baking dish, skin side up. Pour the cold brine over the salmon and cover with plastic wrap and refrigerate for 12 hours.
- Step 3: Remove the salmon from the brine and give a light rinse under cold running water. Carefully dry the filet with paper towels and place on a baking sheet back in the fridge uncovered for 1-2 hours until the surface develops a slightly sticky texture.
- Step 4: Preheat recteq to 'Lo', place salmon filet on a Mesh Cooking Mat and cook until an internal temperature of 140℉. Total cooking time can vary depending on size but expect 2-2.5 hours.
- Step 5: While the fish is smoking, prepare the glaze by adding all ingredients to a small sauce pan, bring to a boil. Lightly brush the salmon every 30 minutes during the cooking process.
- Step 6: Once the salmon has reached 140℉ it can be served warm or allowed to cool in the fridge and served chilled.
Ingredients
Serving Sizes
Protein
- 1 each (5 pound) Side of Salmon
Brine
- 6 cup(s) Water
- 3/4 cup(s) Light Brown Sugar
- 1/3 cup(s) Kosher Salt
- 1 each Orange, zested
- 1 each Lemon, zested
- 5 each Garlic Cloves, chopped
Glaze
- 1 each Orange, juiced
- 1 each Lemon, juiced
- 4 tablespoon(s) Butter
- 2 tablespoon(s) Light Brown Sugar
Tools Needed
- Mesh Cooking Mat
- Baking Dish
- Brush
- Zester
- Knife
- Cutting Board
- Step 1: Prepare the brine by bringing all ingredients to a simmer. Then, allow it to cool completely.
- Step 2: Trim the salmon to a uniform size and place in a shallow baking dish, skin side up. Pour the cold brine over the salmon and cover with plastic wrap and refrigerate for 12 hours.
- Step 3: Remove the salmon from the brine and give a light rinse under cold running water. Carefully dry the filet with paper towels and place on a baking sheet back in the fridge uncovered for 1-2 hours until the surface develops a slightly sticky texture.
- Step 4: Preheat recteq to 'Lo', place salmon filet on a Mesh Cooking Mat and cook until an internal temperature of 140℉. Total cooking time can vary depending on size but expect 2-2.5 hours.
- Step 5: While the fish is smoking, prepare the glaze by adding all ingredients to a small sauce pan, bring to a boil. Lightly brush the salmon every 30 minutes during the cooking process.
- Step 6: Once the salmon has reached 140℉ it can be served warm or allowed to cool in the fridge and served chilled.
Chef Pairings
This tasty Citrus Brined Smoked Salmon is a perfect companion to Au Gratin Potatoes or Grilled Elote Salad.