Fire and Ice Smoked Salmon

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 crushed red pepper mixture everyone Loves this'!!!! A big thanks for this

Followed recipe to the letter and came out very nicely!

I omitted the brandy, and used dried mint instead of fresh; it was excellent. This will now be my go to recipe for smoked salmon!

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 wood for 3 1\2 hr. for about 2 lbs of salmon.

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 good mix, right?) and to smoke it for several hours (My little electric smoker did not get it near smoky enough after just 45 minutes). My wife now says I have spoiled her for any other smoked salmon...

Made as written except that I used a smoker instead of a grill. 5 stars all the way! I don't typically care for mint but it was outstanding in this recipe. The finished result is like something you would get in a fancy restaurant (both in look and taste). I will most definitely make this again. Thanks for sharing!

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 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. The slight heat worked well with cool cream cheese.

I followed it word by word and it was hands down the best salmon I have ever had, smoked it at 190 with jack Daniels wood chips on the big green egg. 10/10 would recommend