Alaskan Grizzly Bears snag salmon fresh out of the stream. We like to add some woodsy flavor and wood-fire smoke for a gourmet meal that’s fit for any burly man who loves the wild.
- 1 CUP BROWN SUGAR
- 1 TBSP BLACK PEPPER
- 1/2 CUP COARSE SALT
- 1 CUP VODKA
- 1-1/2 TO 2 LB WILD CAUGHT SALMON
In a small bowl, whisk together brown sugar, pepper, salt and vodka.
Place the salmon in a large resealable bag. Pour in the marinade and massage into the salmon.
Refrigerate for 2-4 hours. Remove from bag, rinse and dry with paper towels.
When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
Smoke the salmon, skin-side down for 30 minutes.
Increase grill temperature to 225℉ and continue to cook salmon for an additional 45 to 60 minutes or until the internal temperature in the thickest part of the fish reaches 140℉ or the fish flakes easily when pressed with a finger or fork.
Serve with lemons and capers. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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