Of all the types of gifts you can give during the holidays, the ones you make yourself are often the most appreciated. If you’ve got a freezer or refrigerator full of salmon, here’s a great way to put it to good use, save you money, and bring big smiles, and “Boy! That was great!” reactions from your friends and family.
2 lbs. of salmon fillets—cut into 6 inch square pieces, skin on.
½ gallon water
1.5 cups dark brown sugar
¼ cup Kosher salt
¾ cup clover honey
½ cup Sriracha Chili Sauce
1 Tablespoon white pepper
1 Tablespoon garlic powder
½ cup maple syrup
¼ cup Sriracha sauce
For the brine, take a non-metal container and thoroughly mix all ingredients together. Stir until the sugar and salt dissolve.
Lay fish pieces in a glass casserole dish skin side down. Pour brine mixture over the fish. Place fish in refrigerator and brine for 6-12 hours. Once brined, remove fish and lightly rinse under cold running water. Place on wire rack or paper towels and allow to air dry.
Start smoker and maintain a temperature of 70-100F. Use either all fruit woods or combination of nut and fruit woods. Place fish in smoker and smoke for approximately 6-8 hours, depending on the level of firmness you want.
Mix the glaze ingredients together. Lightly brush on the fish once an hour during the smoking process.
When done, remove the fish from the smoker, and cut into 3 inch by 1.5 inch pieces. Keep refrigerated.