Prep Time | 3 hours |
Cook Time | 1-2hours |
Servings |
salmon filets
|
Ingredients
Brine
- 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
Spice Ingredients
- 1 lime Juice
- 1 Tsp Fresh Thyme
- 2 Tbsp Paul Prudhomme's Seafood Magic Sprinkle Liberally onto Salmon
Ingredients
Brine
Spice Ingredients
|
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.
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