Here is a dry brine recipe that has been very good too us for a long time.Cardogs BBQ SalmonDry Rub1 cup light brown sugar, packed1 cup non-iodized table salt3 TBSP granulated garlic3 TBSP granulated onion1 TBSP dried dill weed1 TBSP dried savory2 tsp dried tarragonMix all ingredients thoroughly. Turbinado sugar may be substituted for brown sugar. To substitute garlic salt and onion salt, reduce table salt to 1/2 cup and double garlic salt and onion salt to 6 TBSP.Finishing Rub1/4 cup light brown sugar, packed1 TBSP granulated garlic1 TBSP granulated onion1 tsp dried savory1 tsp dried tarragonMix all ingredients thoroughly. Turbinado sugar may be substituted for brown sugar.
Buy a fresh, 3-pound salmon fillet, preferably Sockeye or King. Remove the pin bones using tweezers or needle nose pliers. Do not remove the skin. Place skin-side down in a glass or stainless steel pan.
Pack the dry rub on the flesh side of the fillet, approximately 1/4" thick. Let the fillet rest in the refrigerator for 2 to 3 hours (the longer you leave the rub on, the stronger the salt flavor). Rinse the fillet in cool, clean water to remove the dry rub, then pat dry. Allow to dry for about 30 minutes, until the flesh becomes tacky.
Heat a barbecue grill to medium to medium-high. Sprinkle finishing rub on the fillet (twice what you would use as if you were heavy salt and peppering). Cook with the lid closed toan internal temp of 140-155Â° (your preference) measured in the center of the thickest partof the fillet.
We recommend using wood to produce smoke while cooking. On a charcoal grill, just sprinkle a few wood chips on the coals. On a gas grill, place wood chips in a pouch made of aluminum foil. Poke holes in the top of the pouch and place it on the hottest spot under the grill. Alder is our wood of choice, but fruitwoods are a wonderful substitute.
You can also smoke it at lower temps of 225-250Â°; this allows for more smoke on the fillets.
The reason for brine is to denature the protein giving you better texture of the finished product.
I cook skin on easier to handle the without falling apart.
The reason for drying till the fish flesh gets a little tacky is because you get less of the white fatty ozze on the finished product.