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Smoked Salmon Recipe
5 from 24 votes

Smoked Salmon Recipe

This Smoked Salmon Recipe involves curing a salmon side in a citrus, brown sugar, and sea salt brine before smoking. The brine includes orange and lemon zest to add brightness, and the salmon is left to cure for 12 to 24 hours to develop flavor and texture. After drying to form a pellicle, the salmon is smoked slowly to impart its characteristic smoky taste and firm texture, served with a glaze made from brown sugar, citrus juices, butter, and soy sauce for a balanced finish.

Prep Time
20 mins
Cook Time
3 hrs 10 mins
Additional Time
2 hrs
Servings: 8
Calories: 469 kcal
Course: Main Course, Appetizer
Cuisine: American, Swedish

Ingredients

For the Salmon:
  • 3 cups water
  • 3/4 cups light brown sugar packed
  • 1/3 cup salt sea salt
  • orange zest of 1
  • lemon zest of 1
  • 4 to 4 ½ pound salmon side
For the Glaze:
  • ½ cup brown sugar
  • lemon juice of 1
  • orange juice juice of 1 orange
  • ½ butter unsalted, stick
  • 1 tablespoon soy sauce

Instructions

    Cup of Yum
  1. For the Salmon: Start by bringing the water, citrus zest, brown sugar, and salt to a boil.
  2. Once the sugar and salt are dissolved, remove them from the heat and add the ice cubes to chill the brine. Set it aside.
  3. 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.
  4. Add the salmon to a non-reactive dish and cover it completely by pouring it on the brine.
  5. If the salmon doesn’t want to stay under the brine, you can flip it over so that it is scaled side up.
  6. Cover and keep it in the refrigerator for 12 to 24 hours. Any longer than 24 hours and it can become too salty.
  7. Remove the salmon from the brine and rinse it under cold water.
  8. Place the salmon on a rack and pat it dry and let it cool for 2 hours to create the pellicle.
  9. 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.
  10. Smoke at 150° F for 2 hours or until it reaches an internal temperature of 140° F.
  11. 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.
  12. Brush the salmon with a thin layer of the glaze after 1 total hour of smoking and then again every 30 minutes of smoking.
  13. After 2 hours, turn the heat up to 200° and smoke for 1 hour. Continue glazing.
  14. 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

  • Trim belly fat, tail, and any visible bones before curing to improve texture and presentation.
  • Forming the pellicle by air-drying the salmon after curing is essential to help smoke adhere well.
  • White albumin appearing on the surface is normal but excessive amounts indicate overcooking and drying.
  • Store smoked salmon refrigerated for up to 7-10 days or freeze for up to 6 months, thawing in the refrigerator before reheating.
  • You can serve it cold or gently warm it in a 350° oven for 4-5 minutes or in the microwave until heated through.
  • Use trimmed belly fat in other salmon dishes as it is rich and flavorful.

Nutrition Information

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 469

% 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.