A particular favorite is this death by chocolate dessert. I have to make this every time our church has a dinner.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs |
| Additional Time: | 8 hrs 15 mins |
| Total Time: | 10 hrs 30 mins |
| Servings: | 12 |
| Yield: | 3 pounds |
Ingredients
- 1 ½ cups brown sugar, divided
- 1 cup kosher salt
- 3 pounds salmon fillets
- ½ cup honey
- 2 (12 fluid ounce) cans or bottles cola-flavored carbonated beverage (such as Coca-Cola®) (Optional)
- 3 cups wood chips, soaked
Instructions
- Mix 1 cup brown sugar and kosher salt together in a small bowl.
- Spread a thin layer of the brown sugar mixture in the bottom of a 9-inch baking pan. Arrange 2 to 3 salmon fillets on top; cover with some of the brown sugar mixture. Repeat layers until all the salmon fillets are coated. Cover with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat a smoker to 195 degrees F (91 degrees C) according to manufacturer’s instructions.
- Rinse brown sugar mixture off salmon fillets. Brush fillets lightly with honey and sprinkle remaining 1/2 cup brown sugar on top.
- Pour cola-flavored beverage into the smoker’s water pan; add water to within 1 inch of the top. Place half of the wood chips around the perimeter of the hot charcoal. Place salmon on the cooking racks.
- Cook salmon, adding more wood chips if needed, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 2 hours. Cool before serving, at least 15 minutes.
- Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.
Reviews
I use 1/3 cup salt to 2/3 cup brown sugar. 24 hours rinse pat dry return to fridge for an hour or so to dry the remaining moisture. After an hour of 150-160 smoking, I baste the fillet with maple syrup. Continue smoking till desired moisture. ( you can dry this down to fish jerky, can be stored with out refrigeration when dried to jerky) The maple syrup adds a nice sweet taste that goes well with the saltiness of the fish.
I’ve done a little of this myself, back the salt off to 1 cup per 4 cups brown sugar, that’s plenty of salt and still needs a good rinsing. A 4 to 1 ratio works best for me. Try it, you’ll stop using so much salt.
Horrible. Taste like straight salt. Shout out to papa johns for saving dinner.
Worked out great. I have been smoking meats/fish for years and years so I dry brined longer, gave it a rinse then put it in the fridge uncovered for about 4 hours to form a pellicle. Don’t be scared of dry brining especially salmon. It is hearty enough to go a couple of days dry brining.