Wild Thyme – Smoked Salmon Brine

1 cup sugar

1 cup salt 

8 cups cold water with ice 

2 TBSP Pickling spice 

Let salmon sit in brine for 30-45 minutes per inch of thickness.   

Remove and rinse and place in stove top smoker,  fill bottom of smoker with about 2-3 TBSP of wood chips. Close the smoker and cook the salmon on a high heat for about 15-20 minutes. Remove and serve warm or chilled. 

For more great recipes check out their Facebook or head over to www.wildthymecooking.com.

Wild Thyme is located at 1060 Chinoe Rd, Suite 108 in Lexington.