Grill Smoked Salmon

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Brine:

1/4 cup soy sauce

1/4 cup brown sugar

3 tsp smoked paprika

1/4 cup of salt

lots of course ground pepper

3 T olive oil

Combine all of the ingredients, and cover the salmon. Brine for at least 4 hours, preferably overnight.

Remove from brine, pat dry, and put on cedar planks soaked in water and/or vinegar for at least an hour, preferably 4.

Put onto cedar planks, and into the grill at about medium heat. It usually takes 20-25 minutes for the salmon to get flaky and dry looking on the outside.

(Some people like to rinse the brine from their salmon before they pat down. I like my smoked salmon a *little* more tender.)

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