Salmon is one of those foods that just tastes sooooooo good with something sweet paired with it! To cure (pun intended) that sweet tooth, here is our brown sugar cured salmon recipe!
- 2 KOL Foods Wild Alaskan Sockeye salmon fillets
- 1/4 cup light brown sugar
- 2 teaspoons coarse kosher salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground mace
- Zest of 1 lemon, plus lemon wedges for serving
- Olive oil
- 1 1/2 cups hickory chips, soaked for 30 minutes and drained
Pat fish dry with paper towels. In a small bowl, combine sugar, salt, pepper, spices and zest. Rub mixture all over fish. Place in a dish, cover and let cure in the fridge for at least 4 hours (preferably 8 hours). Rinse cured fillets and pat dry. Generously oil salmon.
Light the grill. Once coals are hot, scatter drained hickory chips over coals. If you’re using a gas grill, place the chips in a metal smoker box and use as directed.
Place salmon flesh-side down on grill and cover, closing top vent so not much smoke is released. Smoke salmon, covered, for about 5 to 6 minutes, then flip. (If the fish is sticking to the grill grate, then it’s not ready to flip. Cook for another 3 to 10 minutes, depending upon how hot your fire is. The fish is done when the interior is medium pink and exterior crisp and smoky.
Serve with lemon wedges.