Kamado Grill Smoked Salmon, marinated for 48 hours in brown sugar, salt and oranges. Smoked for 2 hours with cherry wood.
Ingredients
1 2 lb. piece skinless, boneless salmon
Cure
1 cup kosher salt
2 cups brown sugar
1 orange
To Smoke
3 cups soaked wood chips ( I used cherry)
Instructions
Mix together the salt and brown sugar. Zest the orange and add to the mix. Slice the remaining orange.
Line a pan with saran wrap. Put half of the cure on bottom of pan. Add fish. Top with remaining cure mix. Top with orange slices. Wrap well in plastic wrap.
Refrigerate for 48 hours.
Remove from refrigerator and rinse salmon well with very cold water. (See note) Pat dry and put back in a pan and refrigerate 4 hours uncovered. I wrapped the orange slices in plastic wrap until my salmon was getting ready to go on the grill and refrigerated them.
Start a fire on half of the grill. Let it burn down until the temperature is at 175 degrees. I had my top and bottom vents on 1. Right before putting the salmon on the grill on the indirect side, add 3 cups of smoking chips that have been soaked for at least a hour.
Put salmon on a piece of parchment paper and put on rack with oranges on top. Cook for about 2 hours or until salmon reaches 145 degrees in the thickest part.
Notes
I wish I had soaked the salmon after curing it for 5 minutes in some ice water to draw out a little or the salt. It was really good as it was but I would of preferred a little less salt especially on the thinner side of the salmon. My water isn't real cold living in Florida (especially in the summer) and not a lot of pressure so think a quick ice water bath would of been beneficial. Pat it really dry before putting it in the refrigerator without being covered for the 4 hours.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2018/08/08/kamado-grill-smoked-salmon/