Recipe Guide

INGREDIENTS
In a small bowl, whisk together brown sugar,
pepper, salt and vodka.
Place the salmon in a large resealable bag. Pour in
the marinade and massage into the salmon.
Refrigerate for 2-4 hours. Remove from bag, rinse
and dry with paper towels.
When ready to cook, set temperature to 180ºF and
preheat, lid closed for 15 minutes. For optimal
flavor, use Super Smoke if available.
Smoke the salmon, skin-side down for 30 minutes.
Increase grill temperature to 225ºF 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 140ºF or the fish flakes
easily when pressed with a finger or fork.
Serve with lemons and capers. Enjoy!
*Cook times will vary depending on set and
ambient temperatures.
VODKA BRINED
SMOKED WILD SALMON
1 CUP BROWN SUGAR
1 TBSP BLACK PEPPER
1/2 CUP COARSE SALT
1 CUP VODKA
1-1/2 TO 2 LB WILD CAUGHT SALMON
DIFFICULTY
1/5
PREP TIME
2 HRS
COOK TIME
75 MINS
SERVES
4-6
HARDWOOD
CHERRY
PREPARATION