I've read several threads about salmon and have a few questions:
Here's what I'm thinking and then you can steer me from here. I plan to brine in a simple water, salt & brown sugar bath for maybe 2 hours prior. Then marinate briefly in teriyaki before hitting the pit. Then make a glaze for the end.
I think I may be adding too many unnecessary steps or either I'm very close.
Thanks in advance.
- How do I wind up with that pretty red glaze at the end?
- Should I grill or smoke?
- Can I smoke on a plank?
- Rub?
Here's what I'm thinking and then you can steer me from here. I plan to brine in a simple water, salt & brown sugar bath for maybe 2 hours prior. Then marinate briefly in teriyaki before hitting the pit. Then make a glaze for the end.
I think I may be adding too many unnecessary steps or either I'm very close.
Thanks in advance.