Smoked Salmon That'll Have You Coming Back for More

Ingredients

For the Brine:

• 2 Cups Water
• 2 Tablespoons Kosher Salt
• 4 Tablespoons Brown Sugar
• Optional add-ins:
  • 1 Garlic Clove, Minced
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Orange Juice

For the Salmon:

• 1 Salmon Fillet
• Malcom’s King Craw Cajun Seasoning 

For the Glaze:

• ½ Cup Sugar Bob's Smoked Maple Syrup
• ¼ Cup Orange Juice

For Smoking:

• Lump Charcoal or Small Wood Chunks

Directions

• Brine Time:

  • In a bowl, mix:
    • 2 cups water
    • 2 tablespoons kosher salt
    • 4 tablespoons brown sugar
  • Want to jazz it up? Toss in extras like minced garlic, 1 tablespoon soy sauce, and 1 tablespoon orange juice
  • Submerge your salmon in the brine. Let it chill - literally - for 4 hours in the fridge.
    
    
    

• Rinse & Rub:

  • Take that salmon out and give it a quick rinse under cold water and pat it dry.
  • Season generously with Malcom’s King Craw Cajun Seasoning for best results.
    
    

• Overnight Drying:

  • Place the salmon on a rack set over a pan.
  • Pop it in the fridge, uncovered, overnight. This dries the surface and sets the stage for maximum flavor.
    
    
    
    

• Grill It:

  • Cooked on a Weber kettle (but any grill will do) keep the heat low and slow.
  • Set up for indirect grilling - salmon goes on the cool side of the grill.
  • Add a chunk of wood (or stick with good lump charcoal) for that smoky flavor.
  • Keep the temp between 200-250°F, cooking until the salmon hits an internal temp of 145°F.
    
    

• Glaze It:

  • While the rub sets on the salmon, mix:
    • ½ cup syrup
    • ¼ cup orange juice
  • Brush this over the salmon as it cooks, layering on that sweet, sweet shine.
    
    
    
    

• Serve It:

  • Hot off the grill? Incredible.
  • Chilled from the fridge the next day? Equally fantastic.