Cliff's Smoked Salmon
- Cut the salmon filet into 3 inch pieces
- Wet brine the salmon in 4 cups water, 1/3 cup sugar, and 1/4 cup salt for 1 hour in the fridge
- Put a couple of fistfults of Hickory chips in a bowl of water
- Dab salmon dry, then transfer to a cooking sheet. Add a light coat of brown sugar on top and put back in fridge for 45 minutes.
- When ready, put your coals on one side of the grill and the salmon on the other. Put enough hickory chips to cover the coals on, but make sure to whip off any excess water before. Put the lid on the grill with the vent over the salmon.
- Check at about 10 minutes for smoke chips level and add more if running low.
- In about another 10 minutes check for doneness. Do not over cook
Filet chunks can be different thicknesses. You can fold over the salmon on longer thinner pieces to get it to match the thickness of thicker pieces so cooking time is the same. If you have thinner pieces, Check every 7 or 8 minutes instead of 10.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (348g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 208 | ||
Calories from Fat: 120 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.3g | 18 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 54.4mg | 17 % | |
Sodium 4719mg | 163 % | |
Potassium 363.2mg | 10 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.4g | ||
Protein 20.2g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 208
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