2lb (1kg) salmon, cut into fillets

For the dry brine:

³⁄₄ cup kosher salt

³⁄₄ cup firmly packed brown sugar, or ¹⁄₄ cup plus 2 tbsp Truvía Brown Sugar Blend

1 tbsp garlic powder

For the glaze:

³⁄₄ cup maple syrup

¹⁄₄ cup bourbon

1. Place the salmon fillets skin-side down in a glass dish. To make the dry brine, in a small bowl, combine all ingredients. Rub all over the fillets, including the sides of the fish, to ensure all parts of salmon are covered. Place in the refrigerator, uncovered, and let dry brine for 45 minutes (it will give up a lot of liquid during this time). Then thoroughly rinse the fish to remove the brine mixture.

2. Thoroughly dry the fish with paper towels. Let air dry, uncovered, in a well-ventilated refrigerator for 8 hours, or until the fish has developed a shiny skin (called the pellicle, to which the smoke adheres).

3. To make the glaze, in a small bowl, mix together the maple syrup and bourbon. Refrigerate until ready to use.

4. Add woodchips to the smoker, but don’t preheat. Place the salmon on the grates, then bring heat up gradually, starting as low as the smoker will let you go, then up to 200°F (93°C). The goal is to avoid the release of a protein called albumin, a white milky substance, from the salmon. (Release of this will ruin the texture of smoked salmon and dry it out.)

5. After the first hour, baste the salmon with glaze. Continue to baste each hour until the salmon reaches an internal temperature of 140°F (60°C), at least 3 hours depending on size of fillets. (Basting every hour will help prevent release of albumin.) Serve immediately.

Pairing suggestions: This salmon is used in the Smoked Salmon & Goat Cheese Frittata and Smoked Salmon & Dill Deviled Eggs. It's also a delicious addition to penne alla vodka (serve over zoodles to make low carb), or bagels with cream cheese.

Maple-Bourbon Smoked Salmon