Smoked Salmon
Explore the delightful world of smoked salmon with these six delicious recipes, perfect for every occasion and easy to make at home.
Ingredients
Basic Ingredients for Smoked Salmon
- 1 fillet Fresh salmon fillet (skin-on) Choose high-quality salmon for best results.
- 1/2 cup Brown sugar
- 1/4 cup Kosher salt
- 1 tbsp Black pepper Freshly ground for better flavor.
- 1/4 cup Fresh dill Optional but adds a nice flavor.
- 1 cup Wood chips (hickory, apple, or cherry) Choose based on your preferred flavor profile.
Instructions
Preparation
- In a bowl, mix kosher salt and brown sugar together. Optionally add black pepper and chopped fresh dill.
- Coat the salmon fillet with the brine mixture. Wrap it in plastic wrap and refrigerate for 6-12 hours.
- Rinse the salmon under cold water after brining and pat dry with paper towels. Let it rest at room temperature for 30 minutes.
- Preheat the smoker to 180°F (82°C) and add your preferred wood chips.
Smoking
- Place the salmon skin-side down on the smoker grates and smoke for about 1-3 hours until it reaches an internal temperature of 145°F (63°C).
Finishing
- Allow the smoked salmon to cool before slicing it into thin pieces. You can serve it immediately or store it for later use.
Notes
Store leftover smoked salmon in an airtight container in the refrigerator for up to a week. Experiment with different marinades and types of wood chips to create unique flavor profiles.