Parker’s Smoked Salmon
- 3-4 lbs salmon fillets
- 2 T. olive oil
- 8 oz. apricot preserves
- 1/2 C. chopped sweet onion
- 1 gallon cold water
- 1 cup Kosher salt
- 3/4 C. brown sugar (lightly packed)
- 4 cloves garlic
- 2 C. cider vinegar
- 1.5 C. Parker’s Hangover Tonic
- 2 T. salt
- 2 T. coarsely ground black pepper
- 1 T. red pepper flakes
- 1/2 C. sugar
- Brine the salmon first. Place cold water and Kosher salt in a plastic container, stir until salt is dissolved. Add brown sugar and stir until dissolved. Place salmon in the brine, making sure the brine completely covers the fish. Add garlic, cover and refrigerate for 2 hours. After brining, rinse the fish thoroughly with cold water and pat dry with a paper towel. Place the fish, uncovered, in the refrigerator for 2 more hours. This should allow the fish surface to slightly dry and form a tacky surface, holding the juices in for smoking.
- Glaze: In a pot over medium heat, combine the vinegar and Parker’s, stirring together. Pour in remaining ingredients and stir to dissolve. Do not boil. When everything is thoroughly dissolved, remove from heat and set aside.
- Heat Smoker to 350 F
- Brush the salmon with the olive oil and place in an aluminum baking pan in the smoker, cooking for 10 minutes.
- While the fish is cooking, add the glaze to the apricot preserves and chopped onion in a blender and puree thoroughly, roughly 3 minutes. Pour into a saucepan and bring the mixture to almost a boil. Remove from heat.
- Remove the fish from smoker, flip the salmon over and return the pan to the smoker. Cook for an additional 5 minutes.
- Remove the pan from the smoker and glaze the salmon with the sauce…..Enjoy!
Submitted by Doug Baker