This turned out way better then I expected. I bought a mild salmon filet from a local fish monger. It was very fresh, and the combination of the dry brine, the dill, and the glaze made made this recipe into one of my favorites.
Servings
6
servingsPrep time
6
hoursCooking time
1
hour30
minutesCalorieskcal
Ingredients
2-2.5 lb Salmon filet, thick end, skin on
Fresh Dill
- Dry Brine
1 cup Brown Sugar
.25 cup Kosher Salt
2 tbsp Montreal Steak Seasoning
- Glaze
.25 cup Saltlick Original BBQ Sauce
.25 cup Maple Syrup
Directions
- Put filet on a sheet pan covered with enough plastic wrap to completely cover the fish.
- Chop Dill and sprinkle over filet, mix dry brine ingredients and pour over filet. Cover filet with plastic wrap and put in refrigerator for up to 6 hours.
- Heat smoker to 225 degrees. Use a mild smoke flavor like a fruit wood for this recipe.
- Remove the filet from the refrigerator and rinse under cold water. Pat dry with a paper towel, put on a rack, and put back in the fridge for about an hour to dry out. This should allow the fish to form a pellicle. This is a tacky film on the fish that will allow the smoke to adhere to it.
- Put the filet on the smoker and check after one hour or so. Looking for a temp of about 125 degrees.
- Mix glaze ingredients and brush over filet.
- Let glaze set on the smoker for about 20-30 minutes. Looking for a final internal temp of 140 degrees. Remove filet from smoker and let sit for about 15 minutes before serving.
- Serve with remaining glaze as a dipping sauce.
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