Brined Smoked Salmon
Salmon cured in a simple salt and sugar brine, air dried, then slowly smoked until flaky and moist.
Equipment
- Smoker
- Instant read thermometer
- Large container for brining
- Wire rack
Ingredients
Main Ingredients
- 1 lb salmon fillet skin on if possible, cut into even pieces
- ¼ cup kosher salt
- ¼ cup sugar white or brown
- 4 cup water room temperature
- 1 handful wood chips apple, alder, or hickory, soaked in water for 30 minutes
Instructions
Cooking
- Brine. Dissolve the salt and sugar in the water, add the salmon, and refrigerate at least 4 hours or overnight.
- Dry. Rinse the fish, pat it dry, and let it air dry on a rack in the refrigerator for about 30 minutes until tacky.
- Heat. Bring the smoker to 175 to 200 degrees F and add the soaked wood chips.
- Smoke. Place the salmon on the rack, close the lid, and smoke 1 to 3 hours until the thickest part reaches 145 F.
- Rest. Let the salmon cool a few minutes, then serve warm or chilled.
Notes
Substitutions: Use apple, alder, or hickory chips, and brown sugar in place of white.
Tips: Cut the pieces evenly and rely on the thermometer, not the clock.
Storage: Refrigerate 3 to 4 days or freeze up to 2 months.
Nutrition is an estimate and assumes only part of the brine is absorbed.