cider hot-smoked salmon


  • 1 1/2 Pound Wild Caught Salmon Fillet, skinned, pin bones removed

  • 12 Ounce apple juice or cider

  • 4 Pieces Juniper Berries

  • 1 Pieces Star Anise, Broken

  • 1 Pieces bay leaf, coarsely crumbled

  • 1/2 Cup kosher salt

  • 1/4 Cup brown sugar

  • 2 Teaspoon Your Favorite Blackened Saskatchewan Rub

  • 1 Teaspoon coarse ground black pepper, divided




Rinse the salmon fillet under cold running water and check for pin bones by running a finger over the fleshy part of the fillet. If you feel a bone, remove it with kitchen tweezers or a needle-nose pliers.


In a sturdy resealable plastic bag, combine the cider, crushed juniper berries, star anise, and bay leaf. Add the salmon fillet and put the bag in a bowl or pan in the refrigerator. Let sit for at least 8 hours, or overnight.


Remove the salmon from the bag and discard the cider mixture. Dry the salmon well on paper towels. Make the cure: In a small mixing bowl, combine the kosher salt, brown sugar, and Z Grill rub.


Pour half into a shallow plate, or baking dish. Put the salmon fillet, skin-side down, on top of the cure. Generously sprinkle the top with the remaining cure, cover with plastic wrap, and refrigerate for 1 to 1-1/2 hours. Any longer, and the fish will get too salty.


Remove the salmon from the cure and pat dry with paper towels. Sprinkle the black pepper on top of the fillet.


When ready to cook, set the temperature to 200 degrees F and preheat for 10 to 15 minutes.


Lay the salmon skin-side down on the grill grate. Cook for 1 hour, or until the internal temperature in the thickest part of the fish reaches 150 or the fish flakes easily when pressed with a finger or fork.


Let cool slightly. Turn the fillet over and remove the skin; it should come off in one piece.


If not serving immediately, let the salmon cool completely, then wrap in plastic wrap and refrigerate for up to 2 days. Transfer to a platter and serve with some or all of the suggested accompaniments. Enjoy!

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