Cherry-Smoked Miso-Glazed Salmon

By Sprig Originals ✓ · cooked up in Sprig

A whole side of salmon dry-brined overnight-style in salt and brown sugar, then hot-smoked low and slow over cherry wood at 180°F until it hits 130°F inside. The last half hour gets a sticky white miso and honey glaze that lacquers the top. It slices into silky, faintly sweet, gently smoky flakes that are just as good cold the next day over rice.

Ingredients

• 2.5 lb skin-on salmon side, pin bones removed
• 3 tbsp kosher salt
• 3 tbsp light brown sugar
• 2 cups cherry wood chunks or chips

• 3 tbsp white miso
• 2 tbsp honey
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tsp finely grated fresh ginger

• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced

Instructions

1. Stir the kosher salt and brown sugar together and rub it evenly over the flesh side of the salmon. Set the fillet skin-side down on a rack over a sheet pan and refrigerate uncovered for 1 hour — the surface will look wet and firm up noticeably.
2. Rinse the brine off under cold water and pat the salmon completely dry with paper towels. Return it to the rack and refrigerate uncovered another 45 minutes, until the surface feels tacky and dry to the touch. This pellicle is what makes the smoke stick, so don't skip it.
3. Set up your smoker for 180°F (82°C) with cherry wood chunks (or a foil pouch of soaked chips over the burner). Cherry gives a mild, slightly sweet smoke that won't bully the fish. Let the smoker settle at temperature for 15 minutes before the salmon goes on.
4. Whisk the white miso, honey, mirin, soy sauce, and grated ginger in a small bowl until smooth and pourable.
5. Lay the salmon skin-side down directly on the grate (or on a sheet of parchment or foil trimmed to its shape for easy lifting). Smoke undisturbed at 180°F for 60 minutes.
6. Brush the miso glaze generously over the top and sides of the salmon and continue smoking 30 to 45 minutes more, until the thickest part reads 130°F (54°C) on an instant-read thermometer for silky, just-set fish — go to 140°F (60°C) if you prefer it fully firm and flaky.
7. Slide the salmon onto a board and rest 5 minutes, then scatter with toasted sesame seeds and scallions. Serve warm in wide flakes, or chill and serve cold over rice or with cucumbers.

Chef's tips

Nutrition (per serving, estimated)

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