Smoked Salmon Brine

4 cups cool water
½ cup white sugar
½ cup brown sugar
1 tbsp salt
1 tsp SIDS SMOKEY GARLIC SAUCE
Zest of 1 lemon
1 kg salmon fillet

Brine the Salmon:- In a glass baking dish, combine all of the ingredients for the brine and stir until the salt is dissolved. Gently submerge the salmon portions in the brine, cover, and refrigerate for 8-12 hours. If the salmon filets are thin, 8 hours should be enough. Thicker filets will take 12 hours.
Develop the Pellicle:- Remove the salmon from the brine and transfer it to a cooling rack positioned over a baking tray. Place the salmon in the refrigerator for 8 hours, or overnight to develop a pellicle.
Preheat your oven or BBQ to 73-76°C.
Cook the Salmon:- Place the salmon on the grates, skin side down, and cook for 3-4 hours, until the internal temperature of the salmon reaches 63°C.
Enjoy. Once the fish has reached 63°C, remove the salmon from the cooker. Serve immediately if you want a hot dinner or chill and serve cold in a salad or sandwich the next day.
HINTS:
Cold Smoked Salmon: typically uses a salt cure and that is the process that lends itself to the thinly sliced salmon you’ll see on bagels piled high with cream cheese.
Hot Smoked Salmon: is a wet-brined and cooked variety of smoked salmon. It’s a little simpler to prepare, cooks in much less time, and is fantastic as a main course with tartar sauce, on a charcuterie board with crackers and spreads, or flaked and mixed up for a smoked salmon dip.