While the process of curing, drying, and smoking salmon might seem daunting. The payoff is more than just a simple filet of smoked salmon, but the centerpiece of an amazing meal. As a bonus, any leftovers can easily be turned into a topping for bagels, an addition to pasta, or the special ingredient to your favorite party dip.
Combine the brine ingredients in a medium mixing bowl.
Check the salmon for pin bones by rubbing your finger across the surface of the salmon. If you feel any bones poking up from the meat, use a pair of tweezers or needle nose pliers to remove them.
Coat the salmon entirely in the dry brine (this will seem like a lot, but it’ll be rinsed off before cooking).
Wrap the salmon in plastic wrap and refrigerate for at least 4 hours or overnight.
Rinse the brine off the salmon as best you can and place it on a sheet tray fitted with a wire rack. Refrigerate the salmon, uncovered, for at least 4 more hours (see recipe tips).
When you’re ready to cook, set the grill to SmokeBoost. Preheat for at least 15 minutes and brush the grill grates clean.
Place the salmon on the grill and cook, with the lid closed for 30 minutes. After 30 minutes, brush the salmon with the agave syrup.
Continue cooking, brushing the salmon every 30 minutes with the syrup, until the internal temperature of the salmon reaches 140°F. Start checking at the 1 ½ hour mark, but it could take as long 3 hours depending on the thickness of the salmon.
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