In years gone by, salmon has often been way out of our budget. It hasn’t been lately, though. Not even this past year, actually. We’ve bought, cooked, and eaten more salmon in the last twelve months that ever before. And I’ve been digging it. This is the first time I’ve smoked salmon in a long time. It was brined in water, brown sugar, and salt, and then smoked using applewood pellets to 145°F on the pellet grill.
Applewood Smoked Salmon
