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Smoked Salmon


1-2 lbs Salmon with skin

3/4 cup Brown sugar

3/4 cup Morton Tender Quick

2 cups water


Make Brine

Mix brown sugar, Morton Tender Quick and water together.

1. Soak Salmon in brine, skin up for 4 hours.

2. Remove from brine, refrigerate over night uncovered.

4. Set your grill to 'Smoke Mode' and smoke for 2 to 3 hours depending on thickness of fillets.

5. Salmon is done when it flakes apart. Internal temp should be 150-160 degrees.




Cook Time

2 to 3 hours