Smoked Salmon

1 boneless filet of salmon (18-20 oz.)
Try to get a piece of fish that is even in thickness. It is not easy to smoke smaller pieces and still have it moist.

MARINADE:
2 cups brown sugar, packed
1 cup hot water
1/2 cup kosher salt
1 bag Zatarains crab boil mix


One day before, marinate the salmon.
Do not marinate more than 24 hours, or the flavor will become too strong.

Wash fillet and pat dry. Put in a zip-lock bag. Mix together and pour over fish in plastic bag.
Moosh the marinade around and seal the bag. Fold the bag up to make a tight package,
keeping the marinade on the fish. Chill, turning the bag over several times during that time.

A couple of hours before smoking, soak about 3 handfuls of hickory chips
in a bowl of hot water. Remove fish to a cookie sheet. Drain the marinade in
a strainer. Scoop some of the pickling spices from the strainer and spread
over fish. Pat fish dry with paper towel.

Now comes the kooky part . . . Using a hair dryer, blow the fish dry for
a few minutes. Drizzle a very fine line of molasses or light Karo syrup over
the fish. Don’t use much. Use the dryer to set the syrup and spices.

Drain the water from the wood chips. Line the bottom pan of a smoker with
foil and place about 45 easy light charcoal briquettes. Ignite and let heat
for about 15 minutes, until a nice gray ash covers the charcoal. Place the
fish on the top grill rack, face down, so the natural lines on the fish are
on the bias to the grill rack. This makes for a pretty top, but is not
crucial to the recipe. Add about one handful of wood chips now, and then
every 15 minutes, to the charcoal. If you add too many chips at one time, it
will cool off the fire or put it out entirely.

After smoking the whole piece of salmon for 45 minutes, take the lid off
top briefly and test the salmon. (Flake it with a fork. If it flakes it is
done.) Best to be a little underdone. Most fillets will take about 45
minutes, depending on the coals. Lift the salmon off the grill very
carefully by lining a cookie sheet with foil and placing it over the top of
the fish on the grill. Lift off grill rack and the cookie sheet. Flip it
over gently, as the fish will stick a little.

Serve with crackers, and if you wish, cream cheese, capers and chopped
red onion. Will keep 4-5 days in the refrigerator.