Easy Recipe For World-Famous Hot-Smoked Salmon Sandwich

Salmon and Brine
16 oz salmon fillet, skin off, bones out (always use wild-caught Oceanwise sockeye or coho)
½ cup brown sugar
¼ cup coarse salt
Spicy Mayo
½ cup mayonnaise
1 Tbsp Sriracha (or to taste)
Maple Mustard Cole Slaw
½ heads Savoy cabbage, shredded
2 ½ Tbsp yellow mustard
2 ½ Tbsp maple syrip (Canadian, preferably – wink, wink)
1 ½ Tbsp Dijon mustard
⅔ cup mayonnaise
Portuguese Buns & Assembly
4 buns (60% whole wheat content adds a nice degree of heartiness)

Salmon and Brine

1. Cut salmon into 4-oz portions, sized for a bun.

2. Prepare brine mixture and massage over salmon and put in fridge. The mix will liquefy into a brine. Mix occasionally to ensure salmon is covered with brine.

3. While brining, prepare the Spicy Mayo and Slaw.

4. After about an hour, wash brine off under running water and prepare to cook.

5. If you have a smoker, load it with cherry wood and fire it up, bringing the temp to about 350ºF. Put salmon on racks and bake/smoke for approximately 15 minutes. The salmon will be done when the outside begins to firm up and you can see a bit of the fat come to the surface.

6. If you don’t have a smoker, I’ve used a cedar plank on a BBQ at home. Soak the cedar plank in water for an hour so when you put it on your grill it doesn’t immediately catch fire. Get your BBQ up to about 350ºF (lid closed) and cook the salmon directly on the cedar plank. Again, the salmon will be done in about 15 minutes. Try not to overcook.

Spicy Mayo

1. Mix until well-combined.

Maple Mustard Cole Slaw

1. Mix well until combined and coated.

Portuguese Buns & Assembly

1. Toast bun and add spicy mayo to bottom portion of bun and slaw to the top. Salmon goes in the middle. Enjoy!

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