Ingredients
Scale
1 x 2lb filet of sockeye salmon
1/2 cup kosher salt
1 cup brown sugar
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
1/2 cup of water
1/2 cup of gin
1/3 cup quality maple syrup
Instructions
- In a small saucepan, combine salt, brown sugar, soy sauce, Worcestershire and water. Cook over low heat until sugar and salt are dissolved. Allow to cool, then add the gin.
- Place the salmon into a large zip top bag or non-reactive container, then add the marinade. Refrigerate for two hours. If the marinade is not completely covering the fish, flip it at least once during the marinade time.
- Heat a smoker for low heat cooking – 200f.
- Remove the fish from the marinade, and pat it dry with paper towels. Place the salmon skin side down on a tray or rack for easy removal. It’s recommended to use a piece of butcher or parchment paper to stop it sticking.
- Place into the smoker. Baste the flesh with maple syrup every 30 minutes. The fish will take around 2 hours total to cook. You can tell it is ready either by using a thermometer to check for an internal temp of 140f, or when the meat easily flakes away when pulled.
- Serve with optional tartare, fresh lemon wedges, capers, onions and rye crackers.
- Category: seafood
- Method: smoking
Keywords: seafood, salmon, main, smoked fish