How Vince Does Salmon

Here’s how Vince does the salmon.  He’s sitting here telling me.  I don’t want to know so I’m going to forget as soon as I type this or . . smoking the salmon will become my job.

1. Choose the salmon you like.  It needs to be at least 3/4″ thick.
2. Rinse it well and pat it dry with paper towels.
3. Sprinkle the non-skin side with coarse salt.  The salmon does not have to  be covered completely but it needs a pretty good coating.  (If your piece of salmon doesn’t have a skin, where it says “non-skin side”, do whatever it says to both sides.
4. Place in a dish in the fridge, uncovered, for about an hour.
5. Remove from fridge, rinse.  Pat dry.
6. Place back in the dish, put in the fridge for another hour or so uncovered.  This allows any remaining excess liquid to drain.
7. Remove from fridge, drain off any liquid.  Do not rinse.
8. Coat the non-skin side with brown sugar.  Rub it in and leave a layer of brown sugar on top.
9. Place back in the dish, in the fridge, uncovered, overnight.
10. Remove from fridge, smoke for about 2 hours at 180º or until it’s done.