Have a 4 lb fileted salmon . What is a good brine , should I smoke skin side down or up and for how long and what temp?
Thanks
Here's my smoked salmon process:
Ingredients
• 2 salmon fillets with skin
Marinade:
• 1 cup Soy Sauce
• 1 cup Agave Syrup
• 1/2 cup Olive Oil
• 2 Tbs Garlic
• 1 Tbs Ginger
• 2 tablespoons Brown Sugar
• 1 lemon, quartered
Directions
• Wash the salmon filets thoroughly and place in a pan.
• In a large bowl, combine soy sauce, olive oil, garlic, ginger, syrup, and sugar and mix well. Pour the marinade over the fillets.
• Refrigerate for 4 to 6 hours, or if you prefer, overnight.
1. Preheat a smoker to 250 degrees F and smoke with pecan.
2. Place salmon on smoker racks skin side down.
3. Smoke for 30 to 60 minutes or until fish flakes nicely.