Description
This smoked salmon recipe makes tender fish with a pure smoky flavor! Here’s how to smoke salmon and ways to use it in recipes.
Ingredients
Scale
- 3/4 pound salmon fillets, skin on (wild if possible)
- 2 teaspoons kosher salt
- 1 teaspoon brown sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Smoking chips: we like a mix of cherry and hickory
Instructions
- The day before (dry brine): Sprinkle the salt, brown sugar, onion powder, and garlic powder over the salmon. Place it on a platter uncovered in the refrigerator 4 to 6 hours. Then rinse, pat dry and refrigerate it uncovered overnight.
- The day of smoking: Heat an outdoor smoker to 200°F with smoker chips, chunks or pellets (we prefer a mix of cherry and hickory wood). Place the salmon in the smoker and cook for 45 minutes to 75 minutes, until the internal temperature reaches 135°F. Place it in a sealed container and refrigerate up to 10 days.
Notes
If you prefer, you can cover the salmon loosely in the refrigerator, just make sure that it is exposed to air.
- Category: Essentials
- Method: Smoked
- Cuisine: Seafood
- Diet: Gluten Free
Keywords: Smoked salmon, smoked salmon recipe, smoked salmon recipes, how to smoke salmon