Things You'll Need:
- 1 tbsp. celery seed
- 1 tbsp. whole black pepper
- 2 cloves garlic
- 2 quarts water
- 1/2 cup salt
- 1/2 cup brown sugar
- Large plastic or glass mixing bowl
- 4 to 6 fresh salmon fillets (about 3 lbs.)
- Baking pan or cookie sheet
- Fan
- Smoker with grate
- Probe thermometer
- Wood chunks or shavings labeled for smoking
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Step 1
Crush the celery seed, black pepper and garlic. You can do this in a mortar and pestle, or place the ingredients in a sturdy freezer bag and tap with a hammer.
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Step 2
Combine the water, salt and brown sugar in a large plastic or glass mixing bowl or bucket. Stir until the salt and brown sugar are completely dissolved. Add the celery seed, pepper and garlic.
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Step 3
Submerge the salmon fillets in the brine and cover. Refrigerate for 24 hours.
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Step 4
Remove the salmon from the brine and rinse under cold water. Place the fillets skin side down on a baking pan or cookie sheet with a fan blowing over them. Leave to dry for 2 hours, or until the surface of the fish is dry and matte.
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Step 5
Place the probe portion of the thermometer inside the smoker so that it is in the air and not touching any surfaces. Heat the smoker to 140 to 150 degrees F.
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Step 6
Place the salmon on the grate in the smoker with the skin side down and smoke for 1 to 2 hours. The salmon is ready when it flakes easily.
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Step 7
Remove the salmon from the smoker and store wrapped in the refrigerator for up to one week.
