Smoked Salmon (Using a Smoker)

 Smoked Salmon

Ingredients:

• Salmon with skin on
• Maple syrup for basting
• Brine:
• 1 quart water
• 1/3 cup Diamond Crystal kosher salt
• 1 cup brown sugar

Instructions:

1. Mix the brine ingredients together and place brine and fish in a non-reactive container, cover and put in the fridge. Cure at least four hours but not more than 48 hours. 
2. Take fish out of the brine and pat it dry. Set fish skin side down on wire rack over cookie sheet. Let fish dry overnight in the fridge.
3. Slick the skin side of the fish with some oil so it won't stick to the smoker. Smoke very low between 140 degrees F and 150 degrees for an hour. You can then finish at 175 for an hour or two. 
4. After an hour in the smoker, baste the fish with syrup and repeat every hour. This will also brush away the albumin that might form. You want the fish to be 140 degrees.