Description
Smoking Salmon brings delightful Pacific Northwest flavors straight to your kitchen table. Delicate fish gets perfectly seasoned and slowly smoked, delivering rich, buttery goodness that makes dinner feel extra special.
Ingredients
Scale
Main Protein:
- 1–2 pounds salmon fillet
Curing Mixture:
- 1 cup kosher salt
- 1 cup brown sugar
Seasoning:
- 1 tsp black pepper
- Wood chips (alder/cherry) as needed
Instructions
- Mix 1 cup kosher salt and 1 cup brown sugar in a large bowl to create your brine mixture. Submerge the salmon completely, ensuring the entire fillet is covered.
- Refrigerate the salmon in the brine solution for 4-6 hours. This process helps infuse flavor and draw out moisture.
- Remove the salmon from the brine and gently pat dry with paper towels. The surface should feel tacky and slightly firm.
- Sprinkle 1 tsp black pepper across the salmon fillet if you want added seasoning. Let the fillet sit at room temperature for 15 minutes.
- Load your smoker with alder or cherry wood chips. Preheat the smoker precisely to 225°F with the lid closed.
- Position the salmon skin-side down directly on clean smoker grates. Ensure the fillet lies flat without overlapping.
- Close the smoker and maintain a steady temperature of 225°F. Smoke your salmon for 2-4 hours until the internal temperature reaches exactly 145°F.
- After reaching target temperature, remove the salmon from the smoker. Allow it to rest undisturbed for 5-10 minutes before slicing.
- Transfer the smoked salmon to a serving platter. Slice against the grain for the most tender results.
Notes
- Selecting fresh, high-quality salmon ensures the best flavor and texture for smoking.
- Pat the salmon completely dry after brining to help create a beautiful pellicle that allows smoke to adhere better.
- Experiment with different wood chips like applewood or hickory to add unique smoky flavors to your salmon.
- For a more delicate taste, reduce smoking time slightly and check the internal temperature early to prevent overcooking.
- Prep Time: 4-6 hours
- Cook Time: 2-4 hours
- Category: Salmon
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 335 kcal
- Sugar: 18 g
- Sodium: 14500 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 37 g
- Cholesterol: 80 mg