How to Smoke Salmon - Easy Smoked Salmon Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr 30 mins
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Additional Time
8 hrs
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Total Time
9 hrs 35 mins
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Servings
1 lb
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Calories
7353 kcal
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Course
Main Course, Salad, Breakfast, Appetizer, Condiments, Lunch
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Cuisine
American
How to Smoke Salmon - Easy Smoked Salmon Recipe
Description
This recipe guides you through curing a salmon filet with a mixture of kosher salt and dark brown sugar, lightly coating the skin and thoroughly brining the meat side. The salmon then rests refrigerated for 8 hours or overnight, allowing the cure to draw out moisture and flavor. After the cure, the salmon is rinsed and dried, then placed uncovered in the refrigerator for another 5 hours or more until it develops a tacky pellicle, which is essential for proper smoke adherence.
The smoking step takes place at a low temperature of 140-150 °F using alderwood, apple wood, or pellets to impart a smoky flavor without cooking the fish fully through. The process takes about an hour or until the internal temperature reaches a certain point, ensuring a delicate texture. The method preserves the salmon while infusing delicate smoke notes.
Patience and proper preparation are important to achieve the right texture and flavor balance in the smoked salmon. Monitoring the smoker temperature and internal fish temperature helps produce consistent results. The method yields an easy smoked salmon suitable for serving as an appetizer or main component in various dishes.
Ingredients
- 1 lb salmon filet
- 2 tbsp kosher salt
- 2 tbsp dark brown sugar
- alderwood chips or apple wood, or pellets
Instructions
- Pat dry the salmon with a paper towel and place on a rack lined sheet pan.
- In a bowl, mix together the brown sugar and kosher salt. Lightly coat the skin side (about ¼ the amount of the brine). Thoroughly coat the meat side of the salmon with the rest of the brine. Place the salmon back onto the rack, making sure that it’s lifted from the bottom of the sheet pan. Cover with foil.
- Let sit in the fridge for 8 hours or overnight to marinate.
- Rinse off the brine with water and pat dry. Place the salmon back onto the rack uncovered.
- Place back in the fridge for at least 5 hours or until it forms the pellicle. The skin should be tacky and glossy. Remove the fish from the fridge and place it on the counter for about 30 minutes to prepare for even cooking.
- Preheat the smoker to 140-150 °F. Add the fish and close the lid.
- Check the temperature of the smoker and internal temperature of the fish every 20 minutes.
- After about 1 hour (or when the internal temperature reaches about 110-120 °F), raise the temperature to 180 °F and cook for another 15-20 minutes. Remove the fish once it reaches 145 °F.
- Let the fish rest on the counter, uncovered for about 10-15 minutes.
- Serve or cover in an airtight container in the fridge until you want to consume.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1lb
Amount Per Serving
Calories 7353 kcal
% Daily Value*
| Calories | 735.3kcal | 37% |
| Carbohydrates | 23.54g | 8% |
| Protein | 90.02g | 180% |
| Fat | 28.76g | 44% |
| Saturated Fat | 4.45g | 22% |
| Polyunsaturated Fat | 11.52g | 68% |
| Monounsaturated Fat | 9.54g | 48% |
| Cholesterol | 249.48mg | 83% |
| Sodium | 14159.18mg | 590% |
| Potassium | 2257.4mg | 48% |
| Sugar | 23.28g | 47% |
| Vitamin A | 181.44IU | 4% |
| Calcium | 82.99mg | 8% |
| Iron | 3.92mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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