Smoked Salmon
Learn to make delicious smoked salmon at home using brining techniques and smoking methods for the best flavor.
Ingredients
Brining Ingredients
- 4 cups water
- 1 cup kosher salt
- ½ cup brown sugar or honey Optional sweeteners to taste
- Optional: herbs and spices like dill, peppercorns, or garlic Add for extra flavor
Salmon
- 1 kg sockeye or king salmon Fresh, wild-caught preferred
Marinade Ingredients
- Honey For sweetness
- Fresh herbs (dill, thyme, rosemary) For flavor
- Lemon juice Adds acidity
- Garlic For pungency
- Spices (paprika, black pepper, red chili flakes) Enhances flavor
Instructions
Brining the Salmon
- Mix water, kosher salt, brown sugar or honey, and optional herbs and spices in a bowl until dissolved.
- Submerge salmon fillets in the brine, ensuring they are fully covered.
- Refrigerate for 8 to 12 hours for optimal flavor.
Preparing the Marinade
- Combine marinade ingredients in a bowl, adjusting to flavor preference.
- Place salmon in a resealable bag, pour the marinade over, and refrigerate for 2 to 4 hours, or overnight for stronger flavors.
Smoking the Salmon
- Prepare your smoker by lighting charcoal or preheating to 180-200°F.
- Pat the brined salmon dry with paper towels to ensure a good smoking surface.
- Place the salmon on the smoker rack with enough space for airflow.
- Smoke the salmon for 1 to 2 hours, maintaining a consistent temperature.
- Ensure the internal temperature of the fish reaches 145°F before removing it from the smoker.
- Let the salmon rest for a few minutes before slicing.
Notes
Consider using different sweeteners and spices in brining and marinades to find your favorite flavors. Presentation matters; garnish with fresh herbs or lemon slices.