Smoked Salmon Recipe
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
3 hrs 20 mins
-
Additional Time
2 hrs
-
Servings
8
-
Calories
469 kcal
-
Course
Main Course, Appetizer
Smoked Salmon Recipe
Report
This delicious smoked salmon recipe is brined in a wet brown sugar and citrus brine and finished with an orange glaze for incredible flavor.
Share:
Ingredients
For the Salmon:
- 3 cups water
- 3/4 cups packed light brown sugar
- 1/3 cup sea salt
- Zest of 1 orange
- Zest of 1 lemon
- 4 to 4 ½ pound side of salmon
For the Glaze:
- ½ cup brown sugar
- Juice of 1 lemon
- Juice of 1 orange
- ½ stick unsalted butter
- 1 tablespoon soy sauce
Instructions
- For the Salmon: Start by bringing the water, citrus zest, brown sugar, and salt to a boil.
- Once the sugar and salt are dissolved, remove them from the heat and add the ice cubes to chill the brine. Set it aside.
- Next, trim the side of the salmon, removing the belly fat and the tail end of the fish. You may also see a few bones on the backbone part of the salmon which should also be removed. See the chef's notes below.
- Add the salmon to a non-reactive dish and cover it completely by pouring it on the brine.
- If the salmon doesn’t want to stay under the brine, you can flip it over so that it is scaled side up.
- Cover and keep it in the refrigerator for 12 to 24 hours. Any longer than 24 hours and it can become too salty.
- Remove the salmon from the brine and rinse it under cold water.
- Place the salmon on a rack and pat it dry and let it cool for 2 hours to create the pellicle.
- Brush the smoker grates with a neutral-flavored oil where you plan to place the salmon. Be sure it is as far away from the fire as possible.
- Smoke at 150° F for 2 hours or until it reaches an internal temperature of 140° F.
- For the glaze: With about 1 hour and 10 minutes left in the first intial smoking process, add the brown sugar, soy, butter, and citrus juice to a small-sized sauce pot and bring to a boil to dissolve the sugar and make a caramel.
- Brush the salmon with a thin layer of the glaze after 1 total hour of smoking and then again every 30 minutes of smoking.
- After 2 hours, turn the heat up to 200° and smoke for 1 hour. Continue glazing.
- Remove the salmon and let it rest for 10 minutes before glazing it and serving. If you prefer to eat this cold, cool it to room temperature, which takes about an hour, wrap it and store it in the refrigerator until cold before serving.
Notes
- Make-Ahead: While eating the first day of smoking, it is best, you can make this recipe up to 5 days ahead of time.
- How to Reheat: Add the desired amount of smoked salmon to a pan and cook in the oven covered at 350° for 4-5 minutes or until warmed. You can also heat it in the microwave until warm. You can also serve this cold straight from the refrigerator, an extremely popular way to serve it.
- How to Store: Cover and keep in the refrigerator for 7-10 days. This will freeze covered for up to 6 months. Thaw in the refrigerator for 1 day before reheating.
- The pellicle is the top layer created during the drying process to help seal the salmon. It creates an almost sticky-like coating on top that maximizes the smoke adhering to the salmon.
- It is ok if some white-like substance known as albumin starts to come through the top of the salmon. This is completely normal if a few pop-up. However, you do not want a lot of it popping through the top, which means your heat is too high and your salmon is already overcooked, making it dry.
- With the leftover un-brined and uncooked tail and belly fat, you can easily cook them and use them in any of your salmon recipes. The belly fat is hands down the most delicious part of the fish.
- A non-reactive dish would be glass, stainless, ceramic, or plastic.
Nutrition Information
Show Details
Calories
469kcal
(23%)
Carbohydrates
27g
(9%)
Protein
51g
(102%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Monounsaturated Fat
5g
Trans Fat
0.003g
Cholesterol
140mg
(47%)
Sodium
4966mg
(207%)
Potassium
1293mg
(37%)
Fiber
0.02g
(0%)
Sugar
27g
(54%)
Vitamin A
104IU
(2%)
Calcium
59mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Calories | 469kcal | 23% |
| Carbohydrates | 27g | 9% |
| Protein | 51g | 102% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 140mg | 47% |
| Sodium | 4966mg | 207% |
| Potassium | 1293mg | 28% |
| Fiber | 0.02g | 0% |
| Sugar | 27g | 54% |
| Vitamin A | 104IU | 2% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
Other Recipes
You'll Also Love
Easy & Festive Smoked Salmon Lox Dip: Perfect for Holiday Parties & On-the-Go Snacking
American, International
0.0
(0 reviews)