Big Sur Smoked Smoked Salmon
- 3 pounds brown sugar
- 1 pound kosher salt
- 2 salmon fillets, whole or cut in pieces
Mix sugar and salt well. Completely cover the salmon fillets (whole or cut pieces) with the sugar-salt mixture. Put in a dish, cover with plastic and refrigerate for 2 days.
Remove salmon from sugar-salt mixture and wipe clean. Place salmon in smoker. Smoke for approximately 3 hours in 140 to 165 degrees F. Remove from smoker and enjoy.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy of David Dildine
Recipe courtesy of Robin Miller