Here is a very easy yet delicious way to make Smoked Salmon, with an Apricot Dijon Glaze.
Brine recipe:
3 parts Brown Sugar
1 part Kosher Salt
Apricot Dijon Glaze: (enough for 1-1 1/2 pounds of Fish)
1/4 Cup Apricot Preserves
1 Tablespoon Stone Ground Mustard
1 Tablespoon Dijon Mustard
1 Tablespoon Soy Sauce (Low Sodium)
1 Tablespoon Lime Juice
2 Teaspoons Grated Ginger
2 Teaspoons Grated Garlic
Mix enough brine using the formula above to cover the fish completely in a non reactive dish. Let fish sit in the brine for 8-10 hours.
Rinse fish under cold water to remove the brine. Place salmon on racks and allow to sit for 45 minutes to 2 hours to allow a pedicle to form on the surface of the fish. It will appear tacky and sticky to the touch once this pedicle has formed.
Smoke at 190-200 degrees until fish reaches an internal temperature of 150 degrees, which should take 1-2 hours.
Glaze the Salmon with the Apricot Dijon Glaze a few times during the last 30-45 minutes of cooking time.
Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days, or freeze for up to 3 months.
Watch my video below to see me do the whole process, step by step.