BROWN SUGAR-BRINED SMOKED SALMON

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