Honey Dill Salmon
Total Time1 ½ hour
Smoke Time1 hour
Temperature 82°C
Ingredients
Preferences
Volume
Weight
- salmon fillets
- olive oil
- fresh garlic, crushed
- honey
- lemon juice
- dill
Instructions
Brine:
- 4 cups water
- 1 cup brown sugar
- ¼ cup salt
Brine overnight. Brine volume is enough for 1 bag sockeye salmon (~10 pieces) if in Ziploc bag.
Set out on rack in fridge overnight to dry surface so it doesn't weep liquid.
Coat flesh side of salmon in marinade an hour before smoking.
Olive oil on grill.