Smoked Salmon
by Fan Submission
Ingredients
- 1 gallon water
- 1 cup kosher salt
- 1 cup white sugar
- 1 cup brown sugar
- Lemon pepper to taste
- 1 (3 ounce) package dry crab and shrimp seasoning mix
- Freshly ground black pepper to taste
- 4 garlic cloves, crushed or to taste
- 1 dash hot pepper sauce, optional
- 4 lemons, sliced and crushed
- 2 oranges, sliced and crushed
- 1 lime, sliced and crushed
- 1 large yellow onion, sliced
- Salmon
Directions
- Pour water into a large bowl or small bucket with kosher salt, white sugar, brown sugar, lemon pepper, parsley, seasoning mix, garlic, hot pepper sauce, lemons, oranges, lime and onion. Soak your salmon in the brine for 12-36 hours.
- After the brining process, place salmon on tin foil and smoke between 200-225 degrees. The internal temperature should reach 140 degrees.
- Add fresh squeezed lemon or lime on top if desired. Enjoy!
