Smoked Salmon Two Ways

Good deal on some quality farmed salmon at local fish market. Seems like fattier farmed salmon doesn’t dry out during smoking vs lean wild salmon. 

Brown sugar and salt cure overnight then on the egg indirect around 150-180. 


2 Filets got the usual apricot preserve glaze while the other I tried a South African chutney. I’ve used the chutney on pork before- thought I’d try it here. 

Cooled on a wire rack and then vacuum sealed for later. Opened up the SA chutney package next day and sampled. Its a little more chunky and hard to spread but flavors complimented well.