Brined and Smoked Salmon

Ingredients

Wood chips for smoking

2 cups (hickory or applewood recommended)

Black peppercorns

1 tablespoon

Fresh dill

1/4 cup, chopped

Lemon

1, sliced

Brown sugar

1/2 cup

Kosher salt

1/2 cup

Water

4 cups

Salmon fillets

2 pounds, skin-on

Optional: Olive oil

2 tablespoons (for serving)

Optional: Capers

2 tablespoons (for garnish)

Instructions

1. In a large pot, combine the water, kosher salt, and brown sugar. Stir until the salt and sugar are completely dissolved.
2. Add the sliced lemon, chopped dill, and black peppercorns to the pot, mixing well.
3. Gently place the salmon fillets into the brine, ensuring they are fully submerged. Cover the pot and refrigerate for at least 8 hours, or overnight for optimal flavor.
4. The next day, preheat your smoker according to the manufacturer's instructions and prepare it with your choice of wood chips.
5. Remove the salmon from the brine and thoroughly pat dry with paper towels to promote better smoking.
6. Place the salmon fillets on the smoker rack, skin-side down.
7. Smoke the salmon for about 2 hours, or until the internal temperature reaches 145°F. Monitor the smoking process and adjust the heat as necessary to maintain a steady temperature.
8. Once done, carefully remove the salmon from the smoker and let it rest for a few minutes before serving.
9. For an elegant touch, drizzle with a little olive oil and sprinkle capers over the top before serving.