Ora King Salmon Bites
Smoked Ora King salmon over a sweet-salty dry brine and maple syrup glaze, served on a crispy sourdough toast with shallots and capers.
- Prep
- 480 min
- Cook
- 120 min
This salmon recipe uses a sweet and salty dry brine and a brush of maple syrup before smoking — elevating the flavor tenfold. Serve as-is on top of a crispy baguette for a delicious appetizer.
Method
Directions
-
1
Dry brine 2 pounds Ora King Salmon in 3/4 cup brown sugar and 3/4 cup kosher salt — covering bottom, sides and top to the best of your ability. Cover with plastic wrap and place in the fridge for 8 hours.
-
2
Rinse brine off with water and pat dry.
-
3
Brush lightly with maple syrup and lightly sprinkle brown sugar on top.
-
4
Set pellet smoker to 180-225°F and smoke until internal temperature reaches 145°F, about 2 hours.
-
5
Let rest for 15-30 minutes.
-
6
While resting, slice sourdough to desired thickness. Brush slices with olive oil and grill until brown but not burnt.
-
7
Combine 1 tsp minced garlic with some olive oil and brush tops of slices. Place flaked salmon on bread, then top with sliced shallots and capers.
-
8
Sprinkle with Italian seasoning and ground pepper before serving.
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