Hot Smoked Salmon

Step 1

Combine the cure ingredients in a bowl and mix well.

Step 2

Place the salmon fillet skin side down in a shallow nonreactive container, like a baking/casserole dish. Pour the cure over the salmon. Place in the refrigerator. After two hours, turn the fish, flesh side down. Refrigerate for two more hours.

Step 3

Remove the salmon from the dish and rinse with cool water. Rinse out the baking/casserole dish and dry with a towel. Return the salmon to the dish and place in the fridge, uncovered, for at least 30 minutes, up to 24 hours, to form the pellicle.

Step 4

Preheat your Yoder Smokers YS640 Pellet Grill to 250ºF, set up for smoking.

Step 5

Place the salmon on the second shelf of the smoker and cook until the internal temperature reaches 120ºF. At this time, combine the ingredients for the glaze and brush the glaze onto the flesh of the salmon. Continue cooking until the internal temperature reaches 140ºF. Remove from the grill.

Step 6

Combine the cure ingredients in a bowl and mix well.

Step 7

Place the salmon fillet skin side down in a shallow nonreactive container, like a baking/casserole dish. Pour the cure over the salmon. Place in the refrigerator. After two hours, turn the fish, flesh side down. Refrigerate for two more hours.

Step 8

Remove the salmon from the dish and rinse with cool water. Rinse out the baking/casserole dish and dry with a towel. Return the salmon to the dish and place in the fridge, uncovered, for at least 30 minutes, up to 24 hours, to form the pellicle.

Step 9

Preheat your Yoder Smokers YS640 Pellet Grill to 250ºF, set up for smoking.

Step 10

Place the salmon on the second shelf of the smoker and cook until the internal temperature reaches 120ºF. At this time, combine the ingredients for the glaze and brush the glaze onto the flesh of the salmon. Continue cooking until the internal temperature reaches 140ºF. Remove from the grill.