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Amanda Haas
Vodka Brined Smoked Wild Salmon
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Cherry
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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Brine
1 Cup brown sugar
1 Tablespoon black pepper
1/2 Cup coarse salt
1 Cup vodka
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1 (1-1/2 to 2 lb) wild caught salmon
1 lemon wedges
capers
Vodka Brined Smoked Salmon with Amanda Haas
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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
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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
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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
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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
140 ˚F
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Serve with lemons and capers. Enjoy!1 lemon wedges
capers