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Ora King Salmon Bites
This salmon recipe uses a sweet and salty dry brine and brush of maple syrup before smoking — elevating the flavor tenfold! Serve as-is on top of a crispy baguette for a delicious appetizer!
Recipe by Crowd Cow Ambassador Bobby Schneider (@youngjamesbbq)
Ingredients
- 2 pounds Ora King Salmon
- 1 cup brown sugar
- ¾ cup kosher salt
- ¼ cup Maple Syrup
- Sourdough loaf
- Olive oil
- 1 to 2 tsp garlic minced
- Prep time
- 8 hours
- Cook time
- 2 hours
Instructions
- Dry Brine 2 pounds Ora King Salmon in 3/4 cup brown sugar 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.
- Rinse brine off with water and pat dry.
- Brush lightly with maple syrup and lightly sprinkle brown sugar on top.
- Set pellet smoker to 180-225 and smoke until 145 internal temperature (about 2 hours).
- Let rest for 15-30 minutes.
- While resting slice sourdough to desired thickness. Brush slices with olive oil and grill until brown but not burnt.
- Combine 1 tsp minced garlic with some olive oil and brush tops of slices. Then place flaked salmon on bread then top with sliced shallots and capers.
- Sprinkle some Italian seasoning and ground pepper before serving
