Seriously The Best Salmon Ever

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Step 1

• Place salmon in a flatbottomed container just big enough to hold the fish and pour whisky over top. Let salmon sit at room temperature for 20 minutes soaking up the whisky.

Step 2

• Remove and pat dry.

Step 3

• Make cure by combining brown sugar, maple syrup, chopped ginger, salt, chilli flakes, lemon zest, thyme leaves and cracked black pepper in a bowl.

Step 4

• Spread half of the cure on the bottom of the same flatbottomed container (now cleaned). Put salmon flesh side down on the cure and top with the remaining cure, rubbing gently into the sides as well.

Step 5

• Loosely cover salmon with plastic wrap and top with something heavy (such as a pot, foil-covered brick or big can of tomatoes) to weigh fish down.

Step 6

• Marinate for at least eight hours and up to overnight.

Step 7

• Rinse salmon with cold water and pat dry. You should notice a colour change in the fish and the flesh should be firm as the cure "cooks" the salmon.

Step 8

• Prepare a smoke pouch by combining 2 cups (500 mL) of the drained wet chips with

Step 9

• 1 cup (250 mL) of the dry along with a splash of whisky. Place on a large square of foil and mix. Wrap the foil package to a size slightly smaller than your barbecue burner.

Step 10

• Poke holes in the pouch with a fork to allow smoke to escape.

Step 11

• Prepare barbecue for indirect smoking at 220 F(104 C), Leaving one burner with the grate removed on high, and the other burner(s) off.

Step 12

• Place smoke pouch on lit burner, close lid and wait for smoke.

Step 13

• Quickly lift lid and place salmon skin side down on the unlit side, close lid and smoke for 15 minutes.

Step 14

• Remove and refrigerate for (at least) an hour to firm up.

Step 15

• Slice thin using a very sharp fillet knife. Serve with mini bagels or crusty bread, cream cheese, onions and capers.