Quick Brine Honey Mustard Smoked Salmon
QUICK BRINE HONEY MUSTARD SMOKED SALMON
There are many options when adding smoke flavor to foods. Completely cooking an item in the smoker from start to finish is what's usually thought of when smoking foods. Another option is to partially smoke foods as ingredients go into the recipe, giving the recipe varying layers of smoke flavor. Many times it simply comes down to desired texture when deciding how much to smoke foods. This recipe has two options; fully smoking with a glaze added while the fish is in the smoker or partially smoking, glazing then finishing in an oven or on the grill. Both offer excellent results and you'll want to slather that Honey Mustard Glaze on just about everything.
INGREDIENTS:
1 pound salmon fillet
6 tablespoons Smokehouse All-Purpose Brine Mix
1 quart water
Black pepper to taste
Smokehouse Wood Chips - Apple, Cherry and/or Alder
2 tablespoons yellow mustard
2 tablespoons stone ground mustard
2 tablespoons honey
2 tablespoons fresh lemon juice
1 tablespoon melted butter
2 cloves pureed garlic
1 teaspoon lemon zest
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
DIRECTIONS:
Cut salmon to desired smoking sizes, leave skin on.
In a large glass or plastic container, dissolve Smokehouse All-Purpose Brine Mix in 1/2 cup of hot water. Add remaining 3 1/2 cups cold water to brine mixture and mix well. Add salmon to brine mixture and refrigerate 6 - 12 hours.
Drain salmon and discard brine.
Place salmon pieces skin-side down on a rack, sprinkle with pepper and allow to dry, refrigerated 1 - 3 hours.
Preheat Little Chief or Big Chief Smoker 10 - 15 minutes. Add chips of choice to chip pan.
Put salmon on racks and place in smoker. Smoke 2 - 3 hours replacing chips one time.
In a small container, mix mustards, honey, lemon juice, butter, garlic, lemon zest, peppers and salt until thoroughly combined. Place a piece of foil underneath smoker rack to catch any drips from the glaze. Liberally glaze each piece of salmon on the top and sides.
OPTION #1:
Continue to smoke in the smoker an additional 1 - 2 hours or until salmon has reached desired doneness.
OPTION #2:
Remove partially smoked salmon from the smoker and place on foil or a baking sheet. Liberally glaze each piece of salmon on the top and sides. Cook in a preheated oven or grill at 375 degrees, 5 - 8 minutes, or until fish reaches desired doneness.
Recipe by: Tiffany Haugen