Cherry-Rubbed Salmon on the Pit Barrel Cooker
Today's salmon recipe is really simple and simply bursting with flavor. We'll smoke a Cherry-Rubbed Salmon filet in the Pit Barrel Cooker. This is fresh Coho Salmon from Alaska.
When smoking salmon, the key to moist delicious salmon is brining. The simple process of soaking the salmon in a water and salt mixture really goes a long way towards keeping the salmon moist throughout the smoking process.
4 cups water
1/4 cup Kosher salt
1/4 cup real Maple Syrup
Protein and Glaze Ingredients
1 Sockeye Salmon filet, skin on
Mary’s Cherry Rub 1 whole chicken
¼ cup Maple Syrup
¼ cup White Wine
Mix brine ingredients in a large pot/pan until the sugar and salt are dissolved.
Place the salmon in the brine and put in the refrigerator for a minimum of 4 hours up to overnight.
Remove the salmon from the brine and pat dry with paper towels.
Oil the grill grate for the Pit Barrel Cooker and then place the salmon on the grill. You can add a couple pieces of cherry wood for added smoke.
While the salmon is cooking, mix the white wine and maple syrup.
When the salmon reaches 140 degrees, remove the lid from the Pit Barrel Cooker and glaze the salmon with the Maple Syrup/White Wine (for this cook it took approximately 30 minutes).
Cook for approximately 10 more minutes. The salmon should reach an internal temperature of 145 degrees F.
Remove the salmon from the Pit Barrel Cooker and let rest for 10 minutes before serving.
Watch our Cherry-Rubbed Smoked Salmon video for the detailed recipe instructions.
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