Smoked Salmon with Sweet-N-Smokey Brown Sugar Brine

Imagine a perfectly smoked salmon, infused with the deep, rich sweetness of brown sugar and the balanced kick of Claibe's Sweet-N-Smokey Chicken & Pork Rub. This dish brings together the best of both worlds: the delicate, buttery texture of salmon and the irresistible allure of a sweet and smoky brine. Whether you're a novice or a seasoned griller, this recipe is your gateway to a barbecue masterpiece that will have everyone coming back for seconds.

Ingredients:

• 1 large salmon fillet (about 2-3 pounds)

• 1 cup brown sugar

• 1/2 cup kosher salt

• 2 tablespoons Claibe's Sweet-N-Smokey Chicken & Pork Rub

• 1 tablespoon black pepper

• 1 tablespoon paprika

• Zest of 1 lemon

• 2 cups cold water

• 1 tablespoon Toasted Sesame Seeds

• Fresh dill

The Prep:

Create the Brine: In a medium bowl, mix together the brown sugar, kosher salt, black pepper, paprika, and lemon zest. Slowly add the cold water while stirring until the sugar and salt dissolve completely. This brine will give the salmon a rich, sweet flavor, while Claibe’s Sweet-N-Smokey Rub adds the perfect smoky undertone.

Brine the Salmon: Place the salmon fillet in a shallow dish and pour the brine over it, ensuring the salmon is fully submerged. Cover the dish with plastic wrap and refrigerate for 4-6 hours. The brine not only seasons the fish but also helps retain its moisture during the smoking process.

Rinse and Dry: After brining, rinse the salmon under cold water to remove excess brine, then pat it dry with paper towels.

The Cook:

Preheat the Smoker: Prepare your smoker to a temperature of 275°F (82°C). Use Hickory or post oak for a balanced smoke flavor that complements the sweetness of the brown sugar and the depth of the Sweet-N-Smokey Rub.

Season the Salmon: Generously sprinkle Claibe's Sweet-N-Smokey Chicken & Pork Rub over the entire fillet, pressing it into the fish to ensure it sticks well. The rub will create a beautiful crust as it smokes, adding both flavor and texture.

Smoke the Salmon: Place the salmon directly on the smoker grate, skin side down. Smoke the salmon to an internal temperature of 135°F. The fish should be firm to the touch and have a deep, rich color.

Serving Suggestions:

• Sides: Serve the smoked salmon with a light cucumber salad and roasted baby potatoes for a complete meal. The fresh crunch of the cucumbers balances the richness of the salmon.

  
  

• Garnish: Add a sprinkle of fresh dill and toasted sesame seeds before serving to enhance the flavors.

  
  

• Pairing: Pair this dish with a crisp white wine, like a Sauvignon Blanc, or a light, hoppy beer.

  
  

Additional Notes:

• Nutritional Information: Salmon is an excellent source of omega-3 fatty acids, which are beneficial for heart health. This dish is also rich in protein and vitamins.