Fire and Ice Smoked Salmon

Recipe View 5 mins In a medium bowl, create a vibrant rub by combining brown sugar, salt, crushed red pepper flakes, and finely chopped mint leaves. Gently incorporate the brandy, creating a thick, fragrant paste. (5 minutes)

Recipe View 5 mins Generously coat the salmon side with the prepared rub, ensuring every nook and cranny is covered. Envelop the salmon in plastic wrap, pressing gently to ensure the rub adheres well. Refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to fully penetrate. (5 minutes)

Recipe View 10 mins Prepare your outdoor grill for smoking. Preheat to high heat initially, then lightly oil the grill grate. Place the soaked alder wood chips in a disposable aluminum pie pan or a tightly sealed foil packet with small vent holes at the back of the grill, directly over a burner or heat source. (10 minutes)

Recipe View 2 mins Once the wood chips begin to produce a steady stream of smoke, reduce the grill heat to the lowest setting. Position the salmon on the grate, away from direct heat if possible, to encourage slow, even smoking. Close the lid and maintain a consistent smoking temperature. (2 minutes)

Recipe View 45 mins Smoke the salmon until it transforms into a beautiful red-brown hue and flakes easily with a fork. This process typically takes about 45 minutes, but monitor closely, as cooking times may vary depending on your grill and the thickness of the salmon. Check the internal temperature, it should be above 145F. (45 minutes)