Smoked Salmon Recipe
This smoked salmon recipe makes tender fish with a pure smoky flavor! Here’s how to smoke salmon and ways to use it in recipes.
- Prep Time: Overnight
- Cook Time: 1 hour
- Total Time: 0 hours
- Yield: 3/4 pound 1x
- Category: Essentials
- Method: Smoked
- Cuisine: Seafood
- Diet: Gluten Free
Ingredients
Scale
- 3/4 pound salmon fillets, skin on (wild if possible; we used sockeye)
- 2 teaspoons kosher salt
- 1 teaspoon brown sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Smoking chips: we like a mix of cherry and hickory
Instructions
- The day before (dry brine): Sprinkle the salt, brown sugar, onion powder, and garlic powder over the salmon. Place it on a platter uncovered in the refrigerator 4 to 6 hours. Then rinse, pat dry and refrigerate it uncovered overnight.
- The day of smoking: Heat an outdoor smoker to 200°F with smoker chips, chunks or pellets (we prefer a mix of cherry and hickory wood). Place the salmon in the smoker and cook for 45 minutes to 75 minutes, until the internal temperature reaches 135°F. Place it in a sealed container and refrigerate up to 10 days.
Notes
If you prefer, you can cover the salmon loosely in the refrigerator, just make sure that it is exposed to air.
Find it online: https://www.acouplecooks.com/smoked-salmon/
