Smoked Salmon
Learn how to smoke salmon like a pro with these simple techniques and tips for unforgettable flavor.
Ingredients
Brine Ingredients
- 4 cups water For brining
- ⅔ cup kosher salt Essential for the brine
- ½ cup brown sugar Adds sweetness to the brine
Simple Salmon Seasoning
- ¼ cup brown sugar For flavor
- 2 tablespoons salt Enhances taste
- 1 tablespoon dill Fresh or dried works
- 1 teaspoon black pepper For a little kick
- 1 tablespoon lemon zest Brightens the flavor
Wood Chips
- 1 cup apple wood chips Soaked in water for richer smoke
- 1 cup hickory wood chips For a stronger smoky flavor
- 1 cup cherry wood chips Adds a sweet flavor
Salmon
- 2 lbs wild-caught salmon fillet High-fat varieties like King or Atlantic preferred
Instructions
Brining the Salmon
- Mix water, kosher salt, and brown sugar in a large container.
- Submerge the salmon in the brine and let it sit for 4 to 8 hours.
- After brining, rinse the salmon under cold water and pat it dry with paper towels.
Preparing the Smoker
- Clean your smoker thoroughly to ensure good airflow.
- Preheat the smoker to a temperature between 175°F to 200°F.
- Soak wood chips in water for at least 30 minutes before adding them to the smoker.
Smoking the Salmon
- Place the salmon skin-side down on the smoker rack.
- Smoke the salmon for about 1 to 3 hours, checking internal temperature until it reaches 145°F.
- Avoid opening the smoker too often to maintain consistent heat.
Serving
- Allow the smoked salmon to cool slightly before serving.
- Pair with cucumber slices, arugula salad, or on bagels with cream cheese.
Notes
Be patient during the smoking process to allow the flavors to develop fully. Experiment with different wood chips for unique flavor combinations.