Smoked Salmon Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 TBS brown sugar
1 TBS Diamond kosher salt
2-4 lb salmon filet (skin on and pin bones removed)
2 cups alder or applewood or cherry smoking chips
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Directions: |
Directions:Create the dry brine by mixing the sugar and salt together in a small bowl.
Place the salmon filet skin-side down on a wire rack on top of a rimmed baking sheet. Sprinkle the brine mixture over the entire filet to coat. Place in the refrigerator uncovered for 1 hour to 2 hours before smoking.
Set up your smoker for indirect cooking with a water bath drip pan in place, and preheat according to the manufacturer's instructions to 225° F.
While the smoker heats up, remove the salmon from the refrigerator and dry off any excess moisture with paper towels.
When the smoker starts smoking and reaches 225° F, place the salmon skin-side down on a sheet of foil and transfer to the smoker.
The salmon is finished smoking when the internal temperature reaches 140° F. Begin checking for doneness after 30 minutes using a probe thermometer.
Remove from the smoker and rest for 5 minutes before serving, or cover and chill in the refrigerator for up to 1 week. |
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Personal
Notes: |
Personal
Notes: You don't need to rinse the brine off if using Diamond brand kosher salt, but if using a different type of salt that has higher sodium by volume, you might want to rinse.
Cook time: It can take between 30 minutes and 1 hour to finish cooking the fish depending on the type and thickness of the salmon and your specific smoker. Wild salmon cooks more quickly because it is leaner.
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