Smoked salmon is a favorite at holiday gatherings. This technique locks in the juices and the flavor will leave your guests asking for more.
2 cups soy sauce
1 cup water
1 cup white wine
(I use Rex-Goliath Pinot Grigio)
1/3 large vidalia onion
3 large cloves garlic
1/2 cup brown sugar
1/3 cup sea salt
2 tsp black pepper
Mix everything in a blender EXCEPT the onion.
Brine the fish for 12-24 hours. I like to leave mine in the brine 24 hours.
Very important step...Fan dry on drying racks 3 hours or more! When you can touch the fish and it's not tacky it's ready. This seals in all the juices and flavors.
DON'T forget to use non stick spray on the racks!
Pre heat smoker till the water boils. After the water is boiling add wood chips and turn down the smoker to 185 Deg. At 185 Deg. it takes about 3 hrs. to smoke the fish. I add fresh wood be about half way through.