One of my family's favorite things to smoke is Salmon. The secret is dry-brining the Salmon first, as this process allows the fish to absorb some smoke. The whole process isn't very difficult or complicated, and only involves a few ingredients. I also decided to add a spicy and sweet coating of Honey and Sriracha, which compliments it perfectly. Let me show you how easy it is to make.
Salmon fillet, 2-3 pounds
1 1/2 cups light brown sugar
1/4 cup kosher salt
1/2 tablespoon coarse ground black pepper
1/2 cup honey
1-2 tablespoons Sriracha sauce
Rinse the Salmon with water and dry well with paper towels. Set aside. Meanwhile, in a small bowl, combine the brown sugar, kosher salt and black pepper.
Place the salmon on a large cookie sheet and rub the seasoning in well on both sides. Place the salmon in the fridge, uncovered, for at least 4 hours.
Next remove the salmon from the fridge and rinse well with water and dry with paper towels. Place the salmon on a wire rack and let set at room temperature for at least 2 hours, uncovered.
Preheat the smoker or grill to 160 degrees F. Place the salmon on the smoker and smoke for 1 1/2 to 2 hours. Meanwhile, in a small bowl, whisk together the Honey and Sriracha sauce. When the salmon reaches an internal temperature of about 130 degrees F. , begin basting the salmon, every few minutes, until the internal temperature reaches 145 degrees F.
Remove the filet from the smoker and let cool slightly on a wire rack. Serve and enjoy!
To watch me making this recipe simply watch my video below.