Smoked Salmon
While store-bought smoked salmon is convenient, smoking fish at home yields incredibly rewarding results. Here is a step-by-step guide:
Ingredients
- 2-3 lbs. of fresh salmon fillets
- 1 cup of brown sugar
- 1 cup of salt
- Spices like dill, garlic, pepper, and lemon zest
- Wood chips - alder, apple, hickory
Instructions
- Rinse the salmon and pat it dry.
- Make brine by mixing brown sugar, salt, and spices in 1 gallon of water. Stir thoroughly until dissolved.
- Submerge the fillets in brine. Refrigerate for 12–24 hours.
- Rinse the fillets and pat them dry. Allow to air dry for 1 hour until tacky.
- Prepare the smoker with wood chips. Heat to 150–180°F for hot smoke, or below 90°F for cold smoke.
- Smoke salmon for 2–6 hours until opaque and flaky.
- Slice thinly and serve! Refrigerate up to 1 week.
Video
Notes
- Look for wild-caught Pacific salmon for the best flavor and nutrition in smoked salmon.
- Keep the brine ratio 1 cup salt to 1 cup sugar dissolved in 1 gallon of water Adjust other seasonings to taste.
- Use cool-burning woods like alder or apple for a milder, smoky flavor.
- Smoke for a shorter time if you prefer a delicate flavor, and longer for more intense smokiness.
- Try mixing woods like apple and hickory for nuanced smoky notes.
- Let the salmon rest for 5 minutes before slicing for clean cuts. Slice thinly against the grain.
- Leftover smoked salmon makes amazing pizza, eggs, pasta, salads, and more all week!