1 tbsp Cracked Black Pepper
¼ cup dark brown sugar
8oz Gin or Vodka
1 tbsp Ground Fennel Seed
2 tbsp Kosher Salt
2, sliced Lemons
2, 8 – 10 oz Salmon Fillets, Skin Off
While it only takes salmon a few hours to smoke, it tastes like you smoked it all day. The fatty, soft meat and the skin absorb the aromas incredibly efficiently, giving off a pleasing smell as you take a bite. This Lemon Smoked Salmon Fillet recipe is first cured overnight in your refrigerator and then smoked for about 2 hours, low and slow on your Louisiana Grills Wood Pellet Grill.
Combine 8oz gin or vodka, 2 tbsp kosher salt, 1 tbsp cracked black pepper, 1 tbsp ground fennel seed, ¼ cup dark brown sugar for the cure and spread on a sheet pan, place the salmon over the cure skin side up, cover with plastic wrap, refrigerate overnight.
It is recommended to use a lighter hardwood like New England Apple Hardwood Pellets with this recipe.
The best time to Smoke salmon is during the coolest part of the day, particularly during the early morning hours.