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CHARDONNAY SMOKED SALMON RECIPE

BY: ANDREA ALDEN & ORIGINALLY POSTED ON NAPOLEON.COM

Perfect for appetizers, meals, or topping the traditional bagel and cream cheese, this Smoked Salmon recipe is one of those recipes that can be used in so many different ways. The dry brine process draws out the moisture from the fish to create a unique texture. Really up this recipe by soaking apple or pecan with Chardonnay. Adding the wine to the wood chips will create a lightly smoky flavor tickles the senses. With this recipe, you will learn how to cure and smoke salmon on your gas barbecue. It’s unbelievably easy to do. The question is, what will you do with all of that smoked salmon?

PREP TIME

1440 Min

COOK TIME

240 Min

FEEDS

8

INGREDIENTS

1 cup
kosher salt
½ cup
sugar
½ cup
brown sugar
2
large salmon filets
Apple or pecan smoker chips
Chardonnay

DIRECTIONS

1. In a bowl or jar, combine the salt and the two sugars to create a dry brine. Feel free to add aromatics like pepper or dill, but they are unnecessary. 

2. Lay down a layer of plastic wrap or foil that are larger than the fillets. Sprinkle the foil with some of the salt mixture then place a salmon filet, skin side down, on the salt. Generously both filets with the dry brine and place the flesh sides together, then sprinkle any remaining brine on top. Wrap tightly. 

3. Refrigerate overnight or up to 24 hours, flipping halfway through. 

4. Remove the wrapping on the salmon filets and rinse the brine off. Place the two filets, skin side down, on a rack and allow them to dry for up to 3 hours until the flesh is matte and dry to the touch. You can speed this process by blotting them dry with a towel and placing them in front of a fan. 

5. While waiting for the salmon to dry, soak the wood chips in just enough Gnarly Head Chardonnay to cover. 

6. NOTE: Use light smoking woods like apple, pecan and oak to smoke salmon so as not to overpower the dish.

7. Remove one set of cooking grids and place the Napoleon Smoker Box or the Napoleon Smoker Tube filled with the wine-soaked wood chips over a burner. Replace the cooking grids and light the burner below the smoker. Set to low and preheat the barbecue to between 180°F and 200°F. NOTE: If you do not have a box or tube, wrap the chips in a pouch of foil and poke several holes into the foil to allow smoke to escape. Place the foil over the lit burner instead.

8. Place the salmon filets onto the barbecue over the unlit burners. Smoke the salmon for 1 to 4 hours or until an internal temperature of between 140°F and 150°F is reached.

Using the Chardonnay to flavor the wood chips in this Smoked Salmon Recipe adds a vibrant freshness that is ideal for summer dining. Whether adding this salmon to a light and fresh salad or serving it for breakfast, wine filled with hints of vanilla and fruit provide ideal flavoring for salmon and pairs well with lighter dishes. What will you pair your smoked salmon with? 

Combine the salt and sugars

Season both filets with the salt cure, then tightly wrap

Add the wood chips to a smoker box and light the burner below

After rinsing and drying the filets place them onto the barbecue

Smoke for up to 4 hours, changing the chips out when they are spent

Serve, family-style, with fresh dill and lemon

Many love the freshly smoked salmon on a bagel with cream cheese

Smoky, salty, and fragrant, this smoked salmon is an instant and easy classic

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