Saumon entier fumé, salé à sec aux herbes

Ingrédients

• 1 2 to 3 lb Whole salmon
• 1/2 cup Brown sugar
• 1/4 cup Kosher salt
• 1 tsp Ground pepper
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Dried dill
• 1/4 tsp Cayenne pepper

Préparation

1. 1

   In a bowl, mix brown sugar, kosher, black pepper, garlic powder, onion powder, dried dill and cayenne pepper.

2. 2

   Clean and scale the fish if not already done by the fishmonger or the store.

3. 3

   Lay a piece of plastic wrap on a large baking sheet and place the whole salmon on top. Coat the fish thoroughly on all surfaces with the brine mixture. Don't be shy with it; a whole fish needs more than you think. Wrap the plastic wrap around the fish.

4. 4

   Refrigerate the salmon for 6 to 24 hours depending on the size of the fish. A larger whole salmon benefits from the full 24 hours. You'll notice liquid pooling on the tray as the brine does its work.

5. 5

   After the allotted brine time, remove the plastic wrap and rinse off the dry brine mixture. Next, place the salmon on a wire rack that is fitted to a standard baking sheet.

6. 6

   DON’T SKIP THIS STEP! Pat the fish dry, return it uncovered to the fridge for another 1 to 3 hours, or up to 24 hours. This forms a tacky, dry surface layer called the pellicle, which helps smoke adhere evenly and protects the flesh during the low-and-slow smoking process. After that, the fish is ready for the smoker.

7. 7

   Preheat the 640S to 150°F. Once it's up to temperature, place the salmon on a wire rack and set it on the top grill grates. Smoke for approximately 6 hours, or until the internal temperature reaches 145°F. For the most accurate reading, use the built-in probes paired with the FireBoard Grill App.

8. 8

   Once cooked, let the fish cool slightly and serve as desired.