A delightful twist on smoked salmon with a hint of honey and spices.
Combine all brine ingredients in a large bowl and mix well.
Ensure the salt and sugar dissolve completely for an even brine.
Place the salmon fillets in a deep pan and pour the brine over them. Cover and refrigerate overnight.
Make sure the salmon is fully submerged in the brine for even flavor.
Remove the salmon from the brine and rinse thoroughly under cold water.
Rinsing removes excess salt, preventing the fish from being overly salty.
Pat the salmon dry with paper towels and let it air dry for at least one hour.
Air drying helps form a pellicle, which enhances smoke adhesion.
Preheat your smoker to 165°F and prepare the smoker rack.
Use wood chips like alder or cherry for a mild, sweet smoke flavor.
Place the salmon fillets on the smoker rack, skin side down, and cook for 3-5 hours.
Check the internal temperature of the salmon; it should reach 145°F.
Brush the salmon with the honey glaze during the last hour of smoking.
Applying the glaze towards the end prevents it from burning.
Serve the smoked salmon warm or chilled, garnished with fresh herbs if desired.
Pair with a light salad or crusty bread for a complete meal.
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