Ingredients

• 1 whole salmon fillet(800 g)
• 1 For the Brine
• 1 L water
• 80 ml salt
• 80 ml brown sugar
• 2 tbsp soy sauce
• 4 crushed garlic cloves
• 1 tbsp black pepper
• 1 Applewood chips

Instructions

1. 1

   Prepare the brine by mixing all ingredients. Chill.

2. 2

   Brine the salmon for 8-12 hours in the refrigerator.

3. 3

   Rinse and dry for 4 hours in the refrigerator (to form a pellicle).

4. 4

   Smoke at 200-225°F (95-107°C) with applewood chips.

5. 5

   Applewood provides a mild and fruity smoke.

6. 6

   Smoke for 2-3 hours depending on the thickness of the fillet.