Citrus Brined Smoked Salmon

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.