Ingredients
- 1/2 cup of rich brown sugar
- 2 tablespoons of salt
- 2 tablespoons of crushed red pepper flakes, adjust to your liking
- A generous half cup of finely chopped fresh mint leaves
- Approximately a quarter cup of brandy, adjust to suit your preference
- A sizable side of salmon, about 4 pounds, meticulously deboned
- 2 cups of alder wood chips soaked in water, or more if necessary
Step 1
Combine brown sugar, salt, crushed red pepper flakes, fresh mint leaves, and a splash of brandy in a bowl, creating a flavorful paste. Massage this mixture generously onto the salmon, then tightly wrap it in plastic wrap. Let the salmon marinate in the fridge for at least 4 hours, or even better, overnight for enhanced taste.
Step 2
Get your outdoor grill ready by preheating it to high heat and lightly greasing the grate. Prepare alder chips by soaking them, then place them in a small disposable aluminum pie pan or on a piece of foil at the back of the grill, just under the grate. Once the wood chips start to smoke, reduce the heat to the lowest setting.
Step 3
Position the marinated salmon on the grate and close the lid to let it cook and smoke slowly. Keep an eye on it until the salmon develops a beautiful red-brown hue and easily flakes with a fork, which should take approximately 45 minutes. This method infuses the salmon with a delicious smoky flavor that pairs perfectly with the sweet and spicy marinade.
Extra Tips & Suggestions
- 1. Wrap it Right : Keep your smoked salmon fresh and flavorful by wrapping it tightly in wax paper before storing it in an airtight container.
- 2. Chill Out : Store your smoked salmon in the coldest part of your refrigerator to maintain its texture and taste.
- 3. Layer with Love : If you have multiple pieces of smoked salmon, layer them with wax paper in between to prevent sticking and ensure easy separation.
