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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make brine: | 2. In a saucepan, combine the brown sugar, salt and apple cider; bring to a boil. Add remaining brine ingredients, remove from the heat and cool. The brine can be made 2 to 3 days in advance and kept in the refrigerator. | 3. Place the salmon fillets in the liquid brine for at least 6 hours up to overnight(making sure it's submerged), refrigerated. Remove the salmon from the brine and place uncovered, on a wire rack set in a shallow baking pan(or a cookie sheet). Refrigerate the fillets for at least 6 hours, or overnight, to dry them out. (A dry fillet will take on smoke quicker than a moist fillet) | 4. To smoke salmon: | 5. In an outdoor grill, make a small fire using mesquite charcoal or briquettes. When the fire has burned down to a hot bed of coals, after about 1 hour, place the soaked wood on the coals. Position the grate 8" to 12" above the smoking wood and place the salmon fillets on the grate. | 6. Cover the grill and shut any open-air vents. After 5 minutes, check the heat of the grill; large fillets will be cooked and smoked through in about 30 minutes if the heat is low, about 300* to 350*F., while a hotter fire will cook the fillets in 15 to 20 minutes. Serve the salmon hot off the grill and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown sugar	1	cup		836.0	215.798	0.264	0.0
salt	1/4	cup		-	-	-	-
apple cider	4	cups		-	-	-	-
cinnamon	2			-	-	-	-
fennel seed	1	teaspoon		6.9	1.0458	0.316	0.2974
allspice	1	teaspoon		4.997	1.3703	0.1157	0.1651
black peppercorn	1	teaspoon		-	-	-	-
bay leaf	2			-	-	-	-
red pepper flake	1	teaspoon		-	-	-	-
thyme	6	sprigs		-	-	-	-
salmon fillet	1	pound		643.7348	0.0	89.9415	28.7414
wood chip	1	bunch	soaked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.