Name: Smoked Salmon
Yield: 4 salmon filets
Ingredients: 1 Quart Water; 1/2 Cup Kosher Salt; 1/2 Cup Paul Prudhomme's Seafood Magic; 1/4 Cup Lemon Juice; 1/4 Cup Ground Pepper; 4 Salmon Fillets; 1 lime (Juice); 1 Tsp Fresh Thyme; 2 Tbsp Paul Prudhomme's Seafood Magic (Sprinkle Liberally onto Salmon)

Smoked Salmon

CourseMain Dish

Servings	Prep Time
4 salmon filets	3 hours

Cook Time

1-2hours

Servings	Prep Time
4 salmon filets	3 hours

Cook Time

1-2hours

Ingredients

Brine

1Quart Water
1/2Cup Kosher Salt
1/2 Cup Paul Prudhomme's Seafood Magic
1/4Cup Lemon Juice
1/4 Cup Ground Pepper
4 Salmon Fillets

Spice Ingredients

1 limeJuice
1Tsp Fresh Thyme
2Tbsp Paul Prudhomme's Seafood MagicSprinkle Liberally onto Salmon

Instructions

Smoked Salmon Mix Brine Ingredients in a glass dish. Place Salmon skin side up in mixture. Place in refrigerator for 2 hours. Remove Salmon from brine, pat dry and allow to dry for 1 hour at room temp. Squeeze lime juice on salmon & sprinkle fresh Thyme & Paul Prudhomme's Seafood Magic on top of salmon. Spray rack in smoker or grill with non stick cooking spray. Set Smoker or grill to 175° Place Salmon on rack, skin down. Cook until internal temperature of salmon is 145°, usually about 1 hour and 45 minutes. Use Cedar wood for the smoke.