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Vodka Brined Smoked Wild Salmon
By Amanda Haas
Alaskan grizzly bears snag salmon fresh out of the stream. We like to add some wood-fire smoke for a gourmet meal that's fit for anyone who loves the wild.
Prep Time
15 Minutes
Cook Time
1 Hours
Pellets
Cherry
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
Brine
| 1 Cup | brown sugar |
| 1 Tablespoon | Black pepper |
| 1/2 Cup | coarse salt |
| 1 Cup | vodka |
main
| 1 | (1-1/2 to 2 lb) wild caught salmon |
| 1 | lemon wedges |
| capers |
Steps
Watch Video
Vodka Brined Smoked Salmon with Amanda Haas
1
In a small bowl, whisk together brown sugar, pepper, salt and vodka.
Ingredients
1 Cup brown sugar
1 Tablespoon Black pepper
1/2 Cup coarse salt
1 Cup vodka
2
Place the salmon in a large resealable bag. Pour in marinade and massage into the salmon. Refrigerate for 2 to 4 hours.
Ingredients
1 (1-1/2 to 2 lb) wild caught salmon
3
Remove from bag, rinse and dry with paper towels.
4
When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
5
Smoke the salmon, skin-side down for 30 minutes.
180 ˚F / 82 ˚C
Super Smoke
6
Increase grill temperature to 225℉ and continue to cook salmon for an additional 45 to 60 minutes or until the internal temperature in the thickest part of the fish reaches 140℉ or the fish flakes easily when pressed with a finger or fork.
225 ˚F / 107 ˚C
140 ˚F / 60 ˚C
Super Smoke
7
Serve with lemons and capers. Enjoy!
Ingredients
1 lemon wedges
capers
