To celebrate the end of that sunny weekend, we smoked tuna and salmon with a simple soy-based brine:

Salmon and Tuna in the Fire Box

The brine:

• 3 cups of water
• 1 cup of soy sauce
• 0.5 cup of brown sugar
• 2 teaspoon kosher salt
• 1 teaspoon of fresh garlic
• 1 teaspoon of onion powder

Water cedar planks overnight. Brine tuna and salmon for 12 hours, then place on the planks:

Salmon and Tune ready for Smoker

Smoke it at 110 °C around 40 minutes or until done:

Smoking fish

Then burning the lower side of the planks in the fire box for a minute. The plans start to crack and barely start burning:

Burning in the fire box

Done!

smoked salmon and tuna

I’m happy with the results:

smoked salmon

smoked tuna

The planking added a very nice cedar taste to both the salmon and tuna. But next time I will have to add more salt to the brine: I expected that the soy sauce will add the extra salt. Looking forward to the next iteration 🙂

Happy Planking 🙂