Ingredients4 h 55 m servings 396
- In a bowl, mix together the brown sugar, salt, crushed red pepper flakes, mint leaves, and brandy to make a paste. Rub the paste all over the salmon, wrap in plastic wrap, and refrigerate 4 hours to overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate. Place soaked alder chips in a small disposable aluminum pie pan or piece of aluminum foil at the back of the grill, under the grate. Allow the wood chips to begin smoking, then turn the heat to the lowest setting, position the salmon on the grate, and close the lid. Cook and smoke the salmon until it has turned a red-brown color and flakes easily, about 45 minutes.
- Cook's Note
- Can be made ahead and served cold. The red pepper flakes will make it hot and fiery with coolness from the mint. Enjoy!!! Can be served cold at a brunch with bagels and cream cheese. Remember, it has a kick!!
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 396 calories; 19.9 11.5 36.4 107 1506 Full nutrition
ReviewsRead all reviews 7
Only recipe I use but i just get salmon out of freezer mix the brown sugar crushed red peppers (to taste) in bowl rub over salmon under broiler or if more time just put in pan with br sugar n ...
I smoked this on my green egg with apple chips. I did brush off some of the red pepper flakes before putting the fish on the grill. I think it might have even tasted better cold the next day...
wow!! this is delish!! I was sceptical about the mint and brandy but it is great W. if you don't like a little bite at the end put less red pepper flakes . my husband slow smoked with cherry woo...
Made exactly as directed, and it was so good, our guests were picking at the skin to get the last bits! I served with a side of cream cheese, rice crackers and pita chips.
I have made this several times and it always gets rave reviews. The only changes I made were to substitute bourbon for the brandy (I was out of brandy and brown sugar and bourbon are always a g...