Ingredients:

• 1 side of fresh salmon (about 1-1.5 kg)
• 50 g coarse sea salt
• 25 g brown sugar
• 1 tsp black pepper (freshly ground)
• 2 Hickory or applewood smoking chunks
• Kamado charcoal
• Meat thermometer

Preparation:

• Pat the salmon dry with paper towels.
• Mix the salt, sugar, and pepper, then rub the mixture into the salmon.
• Let the salmon cure in the fridge for 4 hours.
• Rinse the salmon lightly and pat it dry.
• Let the salmon dry uncovered in the fridge for 1 hour for better smoke absorption.

Cooking:

• Start the kamado and set the temperature to 90-100°C.
• Add the smoking wood and place a drip pan under the grill.
• Place the salmon on a plank or directly on the grill with the skin side down.
• Smoke the salmon until the internal temperature reaches 57-60°C (about 45-60 minutes).

Tips:

• Use applewood for a milder smoke flavor or hickory for a stronger flavor.
• Let the salmon cool and store it in the fridge for later use in salads or on bread.
• For extra flavor, apply a glaze of honey and mustard during smoking.

Enjoy! Jan Luts