Vodka Brined Smoked Wild Caught Salmon

In Carnivores Kitchen by RMEFLeave a Comment

Alaskan Grizzly Bears snag salmon fresh out of the stream. We like to add some woodsy flavor and wood-fire smoke for a gourmet meal that’s fit for any burly man who loves the wild.

Ingredients
1 CUP BROWN SUGAR
1 TBSP BLACK PEPPER
1/2 CUP COARSE SALT
1 CUP VODKA
1-1/2 TO 2 LB WILD CAUGHT SALMON

In a small bowl, whisk together brown sugar, pepper, salt and vodka.

Place the salmon in a large resealable bag. Pour in the marinade and massage into the salmon.

Refrigerate for 2-4 hours. Remove from bag, rinse and dry with paper towels.

When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

Smoke the salmon, skin-side down for 30 minutes.

Increase grill temperature to 225℉ and continue to cook salmon for an additional 45 to 60 minutes or until the internal temperature in the thickest part of the fish reaches 140℉ or the fish flakes easily when pressed with a finger or fork.

Serve with lemons and capers. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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