Savory breakfast, coming right up. This brined salmon, cold smoked and sliced thin, rests on a bagel and schmear, garnished with capers, red onion, tomatoes, and dill.
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Mix together salt, sugar, black pepper, lemon zest, orange zest, and dill.
Slice salmon in half. Coat all flesh of salmon completely with salt sugar mixture. Sandwich the 2 pieces together, flesh to flesh and completely cover with salt sugar mixture.
Wrap tightly with plastic wrap and place into a gallon zip top bag. Squeeze out as much air as possible. Place wrapped salmon into a baking dish and place something heavy on top like a pot filled with water or a brick wrapped in foil. Place into the refrigerator for 10 hours. After 10 hours, flip over and put the weight back on top. Refrigerate for another 10 hours.
Remove from refrigerator, unwrap and rinse of remaining salt with cold water. Pat dry and leave on counter for 1 hour.
When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.
Place salmon onto a baking pan. Fill another baking pan with ice and place baking pan with salmon over ice.
Place onto grill and smoke for 30 minutes. Remove from grill and slice thin.
Serve with bagels, cream cheese, capers, dill, lemon wedges, sliced tomatoes, and red onion. Enjoy!
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