Smoked Salmon Recipe
A detailed guide on how to prepare delicious smoked salmon at home, from brining to smoking.
- Prep Time: 15 minutes
- Cook Time: 2-4 hours
- Total Time: 6-12 hours (includes brining and drying)
- Yield: Approximately 1.5 pounds 1x
- Category: Main Course
- Method: Smoking
- Cuisine: General
- Diet: No specific diet mentioned, but can be adapted.
Ingredients
Scale
- 1.5 pounds salmon fillet, skin-on (preferably wild-caught)
- 1/4 cup kosher salt
- 1/4 cup brown sugar, packed
- 1 tablespoon black pepper
- 1 teaspoon garlic powder
- Wood chips for smoker (such as alder, apple, or cherry)
Instructions
- Prepare the brine: In a small bowl, combine kosher salt, brown sugar, black pepper, and garlic powder. Mix well.
- Place the salmon fillet, skin-side down, in a non-reactive dish (like glass or ceramic). Evenly sprinkle the brine mixture over the flesh side of the salmon. Rub it in gently.
- Cover the dish and refrigerate for 4-8 hours. This brining step draws out moisture and infuses flavor.
- After brining, remove the salmon from the dish and rinse it thoroughly under cold running water to remove excess brine. Pat the salmon very dry with paper towels.
- Place the salmon, skin-side down, on a wire rack set over a baking sheet. Allow it to air dry, uncovered, in the refrigerator for 2-4 hours, or until a shiny, tacky pellicle forms on the surface. This pellicle is crucial for smoke adherence.
- Prepare your smoker: Preheat your smoker to a low temperature, ideally between 180°F to 225°F (82°C to 107°C). Add your chosen wood chips according to your smoker’s instructions.
- Place the salmon, skin-side down, directly on the smoker grates. Smoke for 2-4 hours, or until the internal temperature of the thickest part of the salmon reaches 145°F (63°C). The cooking time will vary depending on the thickness of the fillet and smoker temperature.
- Once cooked, remove the salmon from the smoker. Let it rest for 10-15 minutes before flaking or slicing and serving. Smoked salmon is excellent warm or chilled.
Notes
- Ensure the salmon is patted very dry after rinsing the brine for proper pellicle formation.
- The pellicle formation is a critical step for good smoke adhesion.
- Monitor the internal temperature of the salmon to ensure it’s cooked to 145°F (63°C).
- Smoked salmon can be enjoyed warm or chilled.
- Experiment with different types of wood chips for varied smoke flavors.
Nutrition
- Serving Size: 4 ounces
- Calories: Approximately 200-250 (will vary based on fat content of salmon)
- Sugar: Low
- Sodium: Moderate (due to brine)
- Fat: 10-15g (will vary)
- Saturated Fat: 2-3g (will vary)
- Unsaturated Fat: 8-12g (will vary)
- Trans Fat: 0g
- Carbohydrates: Low
- Fiber: 0g
- Protein: 20-25g (will vary)
- Cholesterol: Approximately 60-70mg (will vary)
Find it online: https://www.masterthecook.com/smoked-salmon-recipe/