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Fire and Ice Smoked Salmon

By: Blonddee

"You will love this smoked salmon. Has a bite, but is delicious. Came from a famous seafood restaurant in Phoenix."

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Prep Time:
10 Min

Cook Time:
45 Min

Ready In:
4 Hrs 55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

1/2 cup brown sugar
2 tablespoons salt
2 tablespoons crushed red pepper flakes, or to taste
1/2 cup finely chopped fresh mint leaves
1/4 cup brandy, or to taste
1 (4 pound) salmon side, bones removed with pliers
2 cups alder wood chips, soaked in water, or as needed

Directions

In a bowl, mix together the brown sugar, salt, crushed red pepper flakes, mint leaves, and brandy to make a paste. Rub the paste all over the salmon, wrap in plastic wrap, and refrigerate 4 hours to overnight.
Preheat an outdoor grill for high heat, and lightly oil the grate. Place soaked alder chips in a small disposable aluminum pie pan or piece of aluminum foil at the back of the grill, under the grate. Allow the wood chips to begin smoking, then turn the heat to the lowest setting, position the salmon on the grate, and close the lid. Cook and smoke the salmon until it has turned a red-brown color and flakes easily, about 45 minutes.

Footnotes

Cook's Note
Can be made ahead and served cold. The red pepper flakes will make it hot and fiery with coolness from the mint. Enjoy!!! Can be served cold at a brunch with bagels and cream cheese. Remember, it has a kick!!

Nutritional Information

Amount Per Serving Calories: 396 | Total Fat: 19.9g | Cholesterol: 107mg Powered by ESHA Nutrient Database

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