Doc'S Smoked Fish - cooking recipe

Ingredients

salmon steaks
pickling salt
water

Preparation

Make brine, mixing water and pickling salt until an egg floats.
Place fish in pan so liquid covers fish.
Store in refrigerator overnight.
Remove fish from brine and dry.
Broil in oven a scant 10 minutes per inch (until just about ready to eat). Place on aluminum foil on outdoor grill (use apple wood if possible to create smoke.)
Do not have too hot a fire.
Put grill cover down.
When one side is brown, turn.
When the other side is brown, remove.
Keep in refrigerator.