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

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.