The Bacon of the Sea - Low n Slow Smoked Salmon
Smoked Salmon is tender, flavorful, and perfect for salads, bagels, or appetizers—easy to enjoy anytime.
Ingredients
- Salmon fillet skin on or off, ~1–2 lbs
- Brine: water + salt + brown sugar + optional maple syrup sugar cure
- Optional dry rub or glaze for hot smoking
- Wood e.g., apple, cherry, mesquite for smoking
Instructions
- Brine salmon in a mix of water, salt, and brown sugar (optionally with maple syrup or other seasonings) for 4–24+ hours, then rinse and pat dry .
- Air-dry in fridge or open-air until a tacky “pellicle” forms (2–4 hours)
- Preheat smoker or BBQ to 130–165 °F (55–75 °C) using wood chips for smoke.
- Place salmon skin-side down on grates; smoke for about 3 hours until internal 145 °F (63 °C) or desired texture .
- Remove and let rest briefly. Optionally chill for 24 hrs before serving to develop flavor.