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6 salmon filets

1 gallon water
1 cup maple syrup
1 cup brown sugar
1 cup kosher salt
Other spices or herbs as desired


Mix together all brine ingredients until dissolved. Add salmon to brine. Salmon should be complete submerged. Let brine sit overnight refrigerated. The following day, rinse the salmon and place on regular Cookshack grill or a Cookshack Seafood Grill. Place salmon skin side down with the flesh exposed up. Baste with maple syrup and smoke-cook at 180°F for 2 hours with 2 to 3 ounces of pecan orhickory wood.
Tip ... After the salmon is smoked, sprinkle Cookshack's Spicy Chicken Rub on top and serve with capers, tomatoes, onions, and crackers for a great appetizer or serve the filets with garlic mashed potatoes, spinach salad or cucumber salad and dinner rolls for a gourmet meal.