Moore’s Smoked Salmon

Serve these salmon fillets with your favorite roasted vegetables.

In a saucepan, bring Moore's Marinade, garlic, brown sugar and white wine to a boil.
Lower heat and simmer 10 minutes, or until liquid is reduced by half.
Remove from heat and allow to cool completely.
Place cleaned and rinsed salmon fillets, skin down, in a plastic tray (no metal) at least as deep as the fillets are thick and sprinkle salt generously over the top.
Coat fillets with the marinade and seal tightly. Reserve left over marinade for glaze.
Allow to marinade for at least 30 minutes.
Remove excess liquid every few hours.
Remove from tray and rinse again, setting the fillets on smoking rack to dry for 20 minutes.
Spread apple and hickory wood chips in the bottom of a stovetop smoker.
Paint fillets lightly with leftover marinade.
Start out as cool as you can and gradually increase your smoking temperature for 150° for 30 minutes.