Salmon: From the Lake to the Smoker

Directions

1. Start with clean, fresh Kokanee salmon fillets. In a bowl, mix the brown sugar and coarse kosher salt to make a dry brine, then evenly coat both sides of each fillet.

2. Place the fillets in a covered container and refrigerate for at least 12 hours to draw out moisture.

3. Remove the fillets from the refrigerator. They will be sitting in a watery liquid, so rinse them under cold water to remove excess sugar and salt.

4. Pat the fillets dry with paper towels, place them on a baking sheet, and refrigerate uncovered for 2 hours to allow them to dry further.

5. Remove the fillets from the refrigerator and arrange them on the Blackstone Bronco pellet smoker racks. Lightly season with black pepper, place them in the smoker, set the smoker to its lowest temperature (about 250°F), and smoke for 90 minutes.
6. After 90 minutes, brush the salmon with pure maple syrup, return it to the smoker, and continue smoking for an additional 30 minutes, for a total smoking time of about 2 hours.
7. If the fillets are thicker, they may require additional smoking time. The salmon is done when the internal temperature reaches 140–145°F and the fillets are slightly firm, sticky to the touch, and flake apart easily.
8. Remove the salmon from the smoker and enjoy immediately, or refrigerate or freeze to enjoy later.