You will always want to brine your cut of salmon in the refrigerator for at least 12 hours, but 24 hours is ideal. Choose your wood chips for smoking such that they compliment the flavors used in the brine such as juniper berries for cedar plank Salmon, or cherry wood for sun dried cherries in the brine mixture.
|Cedar Plank Smoked Salmon|
2 Quarts Pineapple-Orange Juice
2 Quarts Water
1 Cup Kosher Salt
1/2 cup Granulated Sugar
2 cups light Brown Sugar
1 Cup Molasses
2 Cloves Chopped Garlic
1 Cinnamon Stick
1 Teaspoon Black Peppercorns
1 Teaspoon Fresh Ginger, Chopped
Preheat Grill to 350°F
1). Soak Cedar Planks in Warm Salted Water for at least 2 hours
2). Combine all ingredients listed above and soak salmon in brine for 12 to 24 hours.
3). Place Salmon on Cedar Planks, and place plank on preheated grill for 10-15 minutes, or until cooked as desired.