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1
Mix together pickling salt, 1/2 cup brown sugar, onion powder, 1 teaspoon dill, garlic powder and lemon zest and pack on both sides of the salmon.
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2
Place in a Ziploc bag or other sealed storage container and allow to marinate in the fridge 2 to 4 hours.
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3
When you have successfully collected 2 to 4 tablespoons of liquid from the fish in the bag, you are done marinating.
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4
Remove the fish from the bag, rinse it in cold water, and then dry it thoroughly and place it on a wire rack.
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5
The fish needs to sit and air dry for 30 to 45 minutes.
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6
A fan will speed this process.
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7
As it dries, it will develop a tacky surface.
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8
This is good for the introduction of additional flavors such as herbs and smoke.
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9
While the fish is drying, light your smoker or grill and get it to maintain 200 to 220 degrees.
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10
If you have a grill, wrap some hardwood chips (oak, maple, hickory or fruit woods) in a few layers of perforated foil and place directly on a low fire.
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11
If you have a smoker, get a nice even hardwood coal fire going with a few chunks of the various woods mentioned above.
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12
Mix together 1 tablespoon brown sugar, 1 teaspoon fresh dill and 1/2 teaspoon fresh tarragon.
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13
Spread evenly over the salmon.
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14
Place the fillet on the grate of your grill or smoker, cover and walk away.
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15
Cooking time will depend heavily on the size and thickness of your fish.
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16
The goal is to reach an internal temperature of 150 degrees, approximately 1 1/2 hours depending on your grill and consistency of the temperature.
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17
When its done, you should see the edges becoming red and the fillet will take on a distinctly striped appearance.
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18
When you decide that doneness has been achieved, remove it from the grate and wrap it in foil.
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19
If youre serving it hot, let it sit for 10 to 15 minutes.
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20
If youre saving it for later, let it cool down for a half hour or so before you put it in the refrigerator.
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21
Tip: Mix cooled or leftover salmon with cream cheese, a squeeze of lemon and fresh dill for a tasty salmon dip.
