Smoked Salmon
Smoked salmon is so versatile. You can eat it right off the grill with your favorite vegetable side or rice. You can eat it room temperature in a wrap with a aioli and lettuce or you can eat it cold on a bagel for a delicious breakfast. This recipe was a first attempt at smoked salmon and on a windy day in Chicago, my grill temps were a little rough but ultimately, you check the internal temperature of the salmon and when it reaches 140 degrees, it's done. Everyone's grill is a little different and the temperatures may fluctuate but you smoke the salmon until it's done and it will come out beautifully every time. Ingredients: 1.5lb-2.0lb of Atlantic Salmon 1/2 cup of real maple syrup Pinch of cayenne Black Pepper Apple or Pecan Wood chips Optional: digital thermometer Optional: blow torch or broiler Brine Ingredients: 1 cup soy sauce 1/2 cup brown sugar 4 cups warm water 2 tsp minced garlic 1/2 tsp onion powder 1/2 tsp ground ginger 1/4 cup salt Directions: 1. The nigh
