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smoked salmon

Smoked Salmon

This smoked salmon recipe uses a simple dry brine and gentle smoking process to deliver tender, flavorful fillets perfect for any meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine American
Servings 5
Calories 573 kcal

Equipment

  • - Smoker or pellet grill
  • - Shallow pan
  • Wire rack
  • - Meat thermometer

Ingredients
  

  • **Dry Brine:**
  • - 4 cups brown sugar packed
  • - 1 cup kosher salt
  • **Seasoning:**
  • - 3 tsp garlic powder
  • - 3 tsp onion powder
  • - 3 tsp kosher salt
  • - 3 tsp dried parsley
  • **Fish:**
  • - 5 lbs salmon cut into 5 portions

Instructions
 

  • Pat salmon dry. Sprinkle half of brine in pan. Lay salmon skin-side down and cover with remaining brine. Cover and refrigerate overnight.
  • Rinse salmon well, pat dry, and refrigerate uncovered for 2–3 hours until tacky.
  • Mix seasoning and rub onto each piece of salmon.
  • Preheat smoker to 180°F. Place salmon on grates and smoke for about 2 hours or until internal temp is 135–145°F.
  • Let cool for 1 hour. Serve or refrigerate.

Notes

- Keeps refrigerated for up to 10 days
- Great hot or cold
- Wood pellet options: apple, alder, cherry
Keyword smoked salmon