Ora King Salmon Bites

Recipe by Crowd Cow Ambassador Bobby Schneider (@youngjamesbbq)

Instructions

1. Dry Brine 2 pounds Ora King Salmon in 3/4 cup brown sugar 3/4 cup kosher salt - covering bottom sides and top to the best of your ability – cover with plastic wrap and place in the fridge for 8 hours.
2. Rinse brine off with water and pat dry.
3. Brush lightly with maple syrup and lightly sprinkle brown sugar on top.
4. Set pellet smoker to 180-225 and smoke until 145 internal temperature (about 2 hours).
5. Let rest for 15-30 minutes.
6. While resting slice sourdough to desired thickness. Brush slices with olive oil and grill until brown but not burnt.
7. Combine 1 tsp minced garlic with some olive oil and brush tops of slices. Then place flaked salmon on bread then top with sliced shallots and capers.
8. Sprinkle some Italian seasoning and ground pepper before serving