This is an easy way to bbq or grill fish. We love this recipe and it's so easy. Make sure to stir the brine until the salt is totally dissolved. Make sure to plan ahead so the fish can sit in the brine a few hours.
3 ½ c water
½ c kosher salt
¼ c sugar
2 tbsp dried dill
2 tbsp soy sauce
1 c ice cubes
1 (1 ½ pound) salmon fillet (about 1 inch thick)
4 c hickory wood chips
Cooking spray
Cracked black pepper (optional)
Dill sprigs (optional)
1. Combine first 5 ingredients in a large bowl; stir until salt and sugar dissolve. Pour into a large zip-top plastic bag. Add ice and fish; seal. Refrigerate 2 hours, turning bag occasionally.
2. Soak wood chips in water 1 hour. Drain chips well.
3. To prepare grill for indirect grilling, heat one side of grill to medium.
4. Place half of the wood chips on hot coals. Remove fish from bag, discard brine. Pat fish dry with paper towels. Place fish on grill rack coated with cooking spray over unheated side. Close lid, grill 10 minutes. Place remaining wood chips on hot coals; close lid and grill 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with black pepper and garnish with dill springs, if desired.
TIP: If you're using a gas grill, wrap soaked chips in aluminum foil, punch holes in the top and set the package over direct heat.
Because kosher sale has big crystals with large surface areas and absorbs more moisture than other types of salt, it's ideal for brining and curing meats.
This recipe gives you moist smoked salmon--not the drier, thinly sliced type called lox that you purchase at a deli.
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