I had a hankerin for some salmon tonight. I didn't want to wait for the 12 hr. brine so I cheated on one filet. 2½ hrs. from fridge to plate. This was a very good quick fix.
The glaze was quick and simple.
½ c mayo
⅓ c dijon mustard
2 T chopped fresh dill
½ t grated lemon zest
salt and pepper
I used all of this glaze on one salmon filet cut in half to fit on the rack. Preheated the smoker, and cooked for a little over 2 hrs at 180. 1½ hrs. of apple. Internal temp was 135.
(http://i52.photobucket.com/albums/g24/jimallen929/2006_0526JesseDrumOff0015.jpg)
WP looks awesome.Salmon season is coming up for me(mid to late july).I will give that recipe a go on nice fresh cinook.
Mike