Ingredients: |
Ingredients: 8 cups water
3/4 cup canning or pickling salt
1/3 cup packed brown sugar
1/2 tsp. pepper
1/2 tsp. onion powder
3 lbs. salmon fillets (8 oz. each), 1 inch thick, cut into 3 x 4 inch pieces
1/2 cup butter, melted
1 cup honey
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Directions: |
Directions:In 5-quart glass or plastic container, combine water, salt, sugar, pepper and onion powder. Stir until salt and sugar are dissolved. Add salmon pieces to brine. Cover and refrigerate 8 hours or overnight.
Drain and discard brine from salmon. Rinse with water. Pat dry with paper towels. Arrange salmon pieces on cooling racks. Air dry for 1 hour, or until pieces are shiny and dry.
Heat oven to 350º. Spray two 9 x 13 inch baking dishes with nonstick vegetable cooking spray. Arrange salmon pieces in single layer in each dish. In small mixing bowl, combine melted butter and honey. Spoon honey mixture evenly over salmon in each dish. Bake for 20 to 30 minutes, or until fish is firm, basting once or twice. Cool slightly. Cover dishes with plastic wrap. Chill 3 hours.
Place oven thermometer in smoker. Heat dry smoker for 20 minutes, or until temperature registers 100º. Spray smoker racks with nonstick vegetable cooking spray. Arrange salmon pieces on prepared racks, spacing at least 1/2 inch apart.
Smoke fillets according to smoker manufacturer's directions (approximately 1 1/2 to 3 hours), or until fish is firm and opaque and internal temperature registers 180º in the thickest part of fillet, adding wood chips as necessary to impart desired flavors and to maintain desired level of smoke. Store smoked fish, loosely wrapped, in refrigerator no longer than 2 weeks. Serve with crackers. |
This recipe for Honey-Glazed Smoked Salmon (Jody) is from