Cedar-Smoked Aldi Salmon on a Backyard Grill — No Smoker Required
Brian Lagerstrom transforms budget-friendly frozen salmon from Aldi into flaky, hot-smoked salmon using only a charcoal grill and cedar wood scraps. He walks through the full process — salt-sugar brine, overnight pellicle drying, and a low-and-slow smoke over ice — then plates it up as a fresh Smoked Salmon Nicoise Salad. Perfect for anyone who wants smoky salmon flavor without owning a dedicated smoker.
7:50
#cedar wood #dairy-free #hot smoked salmon #vinaigrette #salmon brine #budget cooking #nicoise salad #quick pickle #pellicle #gluten-free #outdoor cooking #grill smoking #no smoker needed #wild caught salmon
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🧾 Ingredients
- 12 lb skin-on salmon portions (6 oz each)
- 2200g salt
- 3100g sugar
- 42 kg water
- 5Cedar wood scraps (soaked overnight)
- 66 oz hot smoked salmon
- 72 hard boiled eggs
- 81 red onion
- 9200g white distilled vinegar
- 10200g water (pickle brine)
- 1140g sugar (pickle brine)
- 12Pinch of salt
- 1310-12 small waxy potatoes
- 1412 oz mixed greens
- 152 tbsp red wine vinegar
- 164-5 tbsp extra virgin olive oil
- 171 tbsp grainy mustard
- 18Salt and pepper
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