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Prep 10min
Total4hr10min
Servings6
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Ingredients
1/2
cup sugar
1/4
cup salt
1
tablespoon grated orange peel (from 1 small orange)
1
medium onion, sliced
1
teaspoon whole black peppercorns
4
cups water
2
1/2- to 3-lb skin-on salmon fillet
4
to 6 wood chunks for smoking (hickory, mesquite or apple)*
2
tablespoons vegetable oil
1/2
teaspoon paprika
1/4
teaspoon pepper
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Steps
1
In large heavy-duty resealable plastic food-storage bag, mix sugar, salt, orange peel, onion, peppercorns and 4 cups water. Seal bag and squeeze to mix until sugar and salt have dissolved. Place salmon in bag of brine; seal bag. Refrigerate at least 3 hours but no longer than 4 hours.
2
Cover wood chunks with water; soak at least 30 minutes.
3
Drain wood chunks. Prepare and heat smoker using wood chunks and adding water to water pan following manufacturer’s directions.
4
Meanwhile, remove salmon from brine; discard brine. Blot salmon dry with paper towels. Brush both sides of salmon with oil. Place salmon, skin side down. Sprinkle with paprika and pepper.
5
Place salmon, skin side down, on top grill rack in smoker. Cover and smoke about 1 hour or until salmon flakes easily with a fork. If smoking stops, add additional wood chunks through side door of smoker.
6
Place salmon, skin side up, on foil. Peel skin from fish and discard. Use foil to turn fish onto serving platter.
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2 cups hickory, mesquite or apple wood chips can be substituted.
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