Kamado Joe | Smoked Salmon

In today's video, I decided to smoke a salmon filet using a more traditional method with a dry brine cure, low temperature smoke, and a honey glaze at the end. This is easy to do and tastes fantastic!

Kamado Joe Smoked Salmon Recipe:

1 large salmon filet cut into 4 or 5 pieces
2 cups brown sugar
1/2 cup kosher salt
1 tablespoon black pepper
Honey to glaze

The day before:

Mix your brown sugar, salt, and pepper together and cover the bottom of a 9x13 baking dish with it. Place your rinsed and dried salmon filets on top of the sugar mixture and then cover the top of the filets with the rest of the mixture. Cover and refrigerate for 8 to 12 hours.

Cook day:

Remove the salmon filets from the brine. Rinse thoroughly and pat dry with paper towels. Let sit on a rack at room temperature for two hours until the pellicle forms on the surface of the fish.

Preheat your Kamado Joe grill to 150-160 degrees and add a couple chunks of wood for smoke. Lightly grease your grill and put the salmon filets on for 2 hours. Keep the lid CLOSED to keep your temperature down!

Glaze the filets with honey for the last 30 minutes of the cook!

Enjoy!

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