scott
Ingredients:
- 3 Cups warm water
- 1 cup soy sauce
- ½ cup brown sugar
- 1 tablespoon fresh garlic, crushed or diced
- 1 tablespoon onion powder
- ½ tablespoon fresh ginger, grated (optional but recommended)
The Build:
1) In a large mixing bowl, mix warm water, soy sauce, brown sugar, garlic, onion powder, and ginger until well combined. Let cool completely.
2) Add fish fillets and brine to a ziplock bag. Let rest in the fridge for overnight (or 6-7 hours)
3) Preheat the smoker to 160-180 degrees Fahrenheit using alder, apple, or fruitwood chips. Place salmon in the smoker and cook for about 3 hours.
4) Use a digital thermometer to check the internal temperature of the salmon. Remove from the smoker once the fish reaches 140 degrees Fahrenheit or until the fillets take on a light pink color and begins to flake apart.
Pro tip: 140 degrees may seem low but trust me, for light, moist, perfect salmon 140 is the magic number
