I’m normally like to enjoy fish in the form of sushi, but when the weather gets cooler I like to smoke my fish and enjoy an alternate preparation. This smoked fish is perfect with some veggies and rice, over a bed of salad or served as an appetizer mixed with cream cheese, dill and served with crackers. So many ways to serve it, make sure you make enough to enjoy them all.

The salmon only needs to sit in the brine for about 3 hours. Too much longer and it will get too salty.  The key with brine recipes is only heat a portion of the amount of water you need and then dissolve the sugar and salt into the hot water. Once it is dissolved, add the remaining water needed for the brine as ice water so it cools quickly and you can get to brining your fish quicker rather than waiting for the solution to cool so it doesn’t cook your fish. Cool tip, huh?!

• Thick wild salmon fish fillet about 1.5-2 lbs
• 4 cups of water
• 4½ Tbsp of salt
• 3½ Tbsp of sugar
• Bay Leaf
• Paprika

Take 3/4 cup of water and heat in microwave until hot (about 3 minutes), add 4½ tbsp of salt, and 3½ tbsp of sugar. Stir together until dissolved. Add remaining 31/4 cup water as ice water. Add a bay leaf and submerge the salmon.  
After 3 hours in brine rinse the fish, pat dry and sprinkle with paprika and pepper. Smoke your salmon as you normally would (it usually only takes 2 hours depending upon the thickness of your fish fillet).

It really is as simple as that. ENJOY!