I live in the Pacific Northwest, and I smoke a LOT of fresh caught fish. This is one of the best recipes ever. The ingredients exactly mirror my barbecue salmon recipe. I just never thought to brine that way. Thanks!
I made two batches. For the second batch I cut down the salt by half, and added a half cup of Safeway's brand of Teriyaki Marinade, and added some Chinese chili paste. I smoked both filets using fresh cherry limbs, apple wood, and cedar. The best fish anyone has ever tasted! Both excellent. Both unique. You can taste the citrus flavors right off the grill, but the longer it sits in the refrigerator the better smoked salmon flavor it gets! (brine it for a full 36 hours if you can.)
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I live in the Pacific Northwest, and I smoke a LOT of fresh caught fish. This is one of the...