8 cups water
3/4 cup canning or pickling salt
1/3 cup packed brown sugar
1/2 tablespoon pepper
1/2 teaspoon onion powder |
3 lbs. C. Wirthy Salmon fillets, thawed, cut into 3x4-inch pieces
1/2 cup margarine or butter, melted
1 cup honey |
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In 5-quart glass or plastic container, combine water, salt, sugar, pepper and onion powder. Stir until salt and sugar are dissolved. Add salmon pieces to brine. Cover and refrigerate 8 hours or overnight.
Drain and discard brine from salmon. Rinse with water. Pat dry with paper towels. Arrange salmon pieces on cooling racks. Air dry for 1 hour, or until pieces are shiny and dry.
Heat oven to 350 F. Spray two 13x9-inch baking dishes with nonstick vegetable cooking spray. Arrange salmon pieces in single layer in each dish. In small mixing bowl, combine melted margarine and honey. Spoon honey mixture evenly over salmon in each dish. Bake fro 20 to 30 minutes, or until fish is firm, basting once or twice. Cool slightly. Cover dishes with plastic wrap. Chill 3 hours.
Place oven thermometer in smoker. Heat dry smoker for 20 minutes, or until temperature registers 100 F. Spray smoker racks with nonstick vegetable cooking spray. Arrange salmon pieces on prepared racks, spacing at least 1/2 inch apart.
Smoke fillets according to smoker manufacture's directions (approximately 1 1/2 to 3 hours), or until fish is firm and opaque and internal temperature registers 180 F in the thickest part of fillet, adding wood chips as necessary to impart desired flavor and to maintain desired level of smoke. Store smoked salmon, loosely wrapped, in refrigerator no longer than 2 weeks. |
