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.
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|1 Cup||brown sugar|
|1 Tablespoon||Black pepper|
|1/2 Cup||coarse salt|
|1||(1-1/2 to 2 lb) wild caught salmon|
Vodka Brined Smoked Salmon with Amanda Haas
In a small bowl, whisk together brown sugar, pepper, salt and vodka.
1 Cup brown sugar
1 Tablespoon Black pepper
1/2 Cup coarse salt
1 Cup vodka
Place the salmon in a large resealable bag. Pour in marinade and massage into the salmon. Refrigerate for 2 to 4 hours.
1 (1-1/2 to 2 lb) wild caught salmon
Remove from bag, rinse and dry with paper towels.
When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
Smoke the salmon, skin-side down for 30 minutes.
180 ˚F / 82 ˚C
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
Serve with lemons and capers. Enjoy!
1 lemon wedges