Last night was the first time I have ever been to the Verizon Amphitheater in Irvine and let me tell you it was absolutely delightful due to the fact that they allowed all liquids and picnic materials in. (I mean it was pretty nice looking too and the weather wassssss pristine.) My mom and I had been planning on smoking our own salmon for a while now and we finally found the perfect opportunity when we bought tickets to see the Pacific Symphony Orchestra featuring Duke Ellington. I’m not joking best smoked salmon of my life.
BRINE RECIPE (For one Large Wild Salmon Filet):
I brined it in 1/2 gallon warm water
1 crushed lime and lime zest
2 crushed lemons and lemon zest
1 crushed orange and orange zest
1/2 cup kosher salt
1/2 an onion
tons of garlic
a bit of crab seasoning
1/4 cup brown sugar
Squirt of Tapatio
and a little black pepper
Combine ingredients in a non-reactive container and let sit in fridge for 12-36 hours. (We did ours for about 24 hours.)
It’s a bit of an adaptation of this recipe.
Then we smoked that baby up on the grill on indirect heat with some hickory wood chips until it reached a temp of 140 degrees F. Holy moly best fish of my life and paired it with a lovely Sav Blanc. Sooo I’m not sure if it was the Pacific Symphony Orchestra or the salmon but the Verizon is my new favez place ever.
And then we smoked our salmon on the grill for a few hours the next day.