why make this recipe
Smoking salmon is a delightful way to enjoy this popular fish. It adds a rich, smoky flavor that enhances the natural taste of the salmon. This simple recipe allows you to create perfectly smoked salmon at home, making it a great option for special occasions or just a cozy dinner. Plus, the process is easy, and the results are sure to impress your family and friends.
how to make smoked salmon
Ingredients:
- 1-2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon fresh dill, chopped
- 1 teaspoon garlic, minced or grated
- 1.5 pounds fresh salmon
Directions:
- In a bowl, combine the brown sugar, kosher salt, black pepper, fresh dill, and garlic.
- Place the salmon on a wire rack set over a baking sheet, skin side down. Rub the brine mixture all over the top of the salmon, making sure it is fully covered (there’s no need to rub it on the skin).
- Put the salmon in the refrigerator, uncovered, for 1 hour.
- Preheat your smoker to 225 degrees F.
- After an hour, take the salmon out of the refrigerator and pat it dry with a paper towel (you do not need to rinse it off).
- Place the salmon, skin side down, on a piece of foil and then transfer it to the smoker.
- Let it cook for 40-60 minutes or until the internal temperature at the thickest part of the salmon reaches 130-135 degrees F.
- Serve the smoked salmon with smoked potatoes and smoked green beans for a tasty dinner! You can also use leftovers to make a delicious smoked salmon dip.
how to serve smoked salmon
Smoked salmon can be served in many ways. You can enjoy it as part of a main dish, paired with sides like smoked potatoes and green beans. It also makes a great appetizer. Serve it on crackers or bagels with cream cheese. You can even flake it into salads or pasta dishes for added flavor.
how to store smoked salmon
To store smoked salmon, wrap it tightly in plastic wrap or foil. You can also place it in an airtight container. Store it in the refrigerator if you plan to eat it within a few days. For longer storage, you can freeze it. Make sure to wrap it well to prevent freezer burn.
tips to make smoked salmon
- Make sure to use fresh salmon for the best flavor and texture.
- Feel free to adjust the brine ingredients according to your taste. Adding a bit of lemon zest or using different herbs can give it a unique twist.
- Keep an eye on the cook time, as thicker pieces may take longer. Always check the internal temperature for the best results.
variation
You can experiment with different wood chips for smoking, such as apple, cherry, or hickory. Each type of wood will impart a different flavor to the salmon.
FAQs
1. Can I use frozen salmon?
Yes, you can use frozen salmon, but make sure to thaw it completely before starting the brining process.
2. How long will smoked salmon last in the fridge?
Smoked salmon typically lasts about 3-5 days in the refrigerator when stored properly.
3. What can I do with leftover smoked salmon?
Leftover smoked salmon is great for making dips, salads, or even adding to pasta dishes. You can also simply enjoy it on a bagel with cream cheese.
Smoked Salmon Recipe (how to smoke salmon)
Equipment
- Smoker
- Meat Thermometer
Ingredients
Main Ingredients
- 2 lbs salmon fillet skin on, pin bones removed
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1 tablespoon black pepper
- 1 teaspoon garlic powder
Instructions
Preparation
- Rinse the salmon fillet under cold water and pat dry thoroughly with paper towels.
- Combine kosher salt, brown sugar, black pepper, and garlic powder in a small bowl to create the rub.
- Generously apply the rub all over the entire salmon fillet, ensuring an even coating.
Smoking
- Preheat your smoker to 225°F (107°C) and add your preferred wood chips, such as apple or cherry.
- Place the seasoned salmon fillet directly on the smoker grates, skin-side down.
- Smoke the salmon for 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C).
Resting and Serving
- Once cooked, carefully remove the salmon from the smoker and let it rest for 10-15 minutes.
- Flake the smoked salmon with a fork or slice it into portions and serve warm or at room temperature.