Northwest king salmon, Northwest alder for smoking, and, yes, a Northwest beer-style, the black IPA all play together to create an awesome smoked salmon. Smoking salmon is easy as long as you are patient. In this recipe, I used the Last Cast Black IPA from the Bitterroot Brewing Company.

Black IPA Smoked Salmon Fish/Seafood, Smoked Ingredients ½ cup Last Cast Black IPA

2 large salmon fillets or sides, pin bones removed

1 cup kosher salt

1 cup light brown sugar

1 TBSP cracked black pepper

1 TBSP Creole seasoning Instructions In a bowl, mix together black IPA, salt, brown sugar and peppercorns Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap Sprinkle rub onto the flesh of the salmon Place wrapped fish onto a sheet pan and top with another plank or pan. Weigh with a heavy object and refrigerate for 12 hours Flip the fish over and refrigerate another 12 hours Smoke fish over smoldering alder chips, keeping the temperature inside the smoker between 150ºF and 160ºF until the thickest part of the fish registers 150ºF Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days 6.1.5 RaddCooking.com