Brine for Smoked Salmon
Salmon brine is made with lots of citrus flavor. It is also excellent for trout. This recipe makes enough to brine two large salmon fillets.
To smoke salmon: Pat fillets dry with paper towels; do not rinse. Place on smoking rack skin-side down. Place a fan on high for about 4 hours to seal the fish. Add your favorite wood to the smoker. Smoke at 180 degrees F (82 degrees C) for 5 to 6 hours. Try it-y'all will love it!