[CHIQUITITA]

A friend of mine grilled some salmon steaks last night using this recipe and O.M.G.... was it ever DELICIOUS!!!! I'm not a big nemo eater especially when it comes to salmon but I swear this almost tasted like brisket!!!!:woot

1 cup water
1 cup dry white wine
2 cups soy sauce
1/2 teaspoon Tabasco sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/3 cup sugar (I substituted w/ splenda)
1/4 cup non-iodized salt
3-4 lbs salmon fillets (with skin)


In a large bowl, mix all brine ingredients thoroughly.
In a large, deep pan combine whole salmon fillets with the brine mixture to soak over night, keeping refrigerated.
Rinse thoroughly after brining.
Pat dry with a paper towel and allow to air dry for at least one hour prior to smoking.
Lay salmon fillets on smoker rack skin side down.
Cook in smoker at 165°F for 3-5 hours.
Cooking time will depend on the thickness of your fillets.