Smoked Salmon

16 Jun, 2016  in Dinner / Fresh Thyme / Ground Pepper / Kosher Salt / Lemon Juice / lime / Paul Prudhomme's Seafood Magic / Salmon Fillets / Water / Main Dish  tagged Dinner / 5 stars by

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Smoked Salmon

Votes: 3
Rating: 5
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Course

Main Dish

Prep Time

3 hours

Cook Time

1-2hours

Servings

salmon filets MetricUS Imperial

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

Course Main Dish Prep Time 3 hours Cook Time 1-2hours Servings salmon filets MetricUS Imperial 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

Votes: 3 Rating: 5 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan Add to Shopping List This recipe is in your Shopping List

Instructions

1. 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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