Smoked Salmon Recipe (how to smoke salmon)

Why Make This Recipe

Smoked salmon is a delicious and versatile dish that adds a wonderful flavor to any meal. Whether you enjoy it on a bagel, in a salad, or as part of a main dish, smoking your own salmon at home brings a unique taste that store-bought versions can’t match. Plus, smoking salmon is a rewarding process that allows you to impress family and friends with your culinary skills.

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

1. In a bowl, combine the brown sugar, kosher salt, black pepper, fresh dill, and garlic.
2. Place the salmon on a wire rack over a baking sheet, skin side down. Rub the brine mixture all over the top of the salmon. Make sure to cover it completely, but there’s no need to rub it onto the skin.
3. Put the salmon in the refrigerator, uncovered, for 1 hour.
4. Preheat your smoker to 225 degrees F.
5. After an hour, take the salmon out of the refrigerator and pat it dry with paper towels. Don’t rinse it off.
6. Place the salmon (skin side down) on a piece of foil and transfer it to the smoker.
7. Cook the salmon for 40-60 minutes, or until the internal temperature at the thickest part reaches 130-135 degrees F.
8. Serve your smoked salmon with smoked potatoes and smoked green beans for a delicious dinner! You can also use leftovers to make smoked salmon dip.

How to Serve Smoked Salmon

Smoked salmon can be served in many ways. A popular option is to put it on a bagel with cream cheese, capers, and red onions. You can also slice it thinly and serve it with crackers, or add it to salads and pasta dishes. For a full meal, pair it with smoked vegetables or a fresh salad.

How to Store Smoked Salmon

To store smoked salmon, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. Keep it in the refrigerator for up to a week. If you want to keep it longer, consider freezing the smoked salmon. It can last in the freezer for up to 3 months.

Tips to Make Smoked Salmon

• Make sure to use high-quality, fresh salmon for the best flavor.
• Adjust the amount of sugar and salt in the brine to suit your taste.
• Experiment with different woods for smoking, such as hickory or cherry, to create unique flavors.
• Keep an eye on the temperature; using a meat thermometer will help ensure perfect doneness.

Variation

You can try adding different herbs and spices to the brine mixture. For example, adding lemon zest can add a refreshing twist, or incorporating a bit of crushed red pepper can give it a spicy kick.

FAQs

1. Can I use frozen salmon for smoking?
Yes, you can use frozen salmon, but make sure to fully thaw it before smoking.

2. How do I know when the smoked salmon is done?
Use a meat thermometer to check the internal temperature. It should reach 130-135 degrees F at the thickest part.

3. Can I smoke salmon without a smoker?
If you don’t have a smoker, you can use a grill with a smoke box or a stovetop smoker to achieve similar results.

4. How long does smoked salmon last in the fridge?
Properly stored, smoked salmon can last up to a week in the refrigerator.

5. What can I do with leftover smoked salmon?
Leftover smoked salmon can be used in sandwiches, salads, pasta dishes, or made into a smoked salmon dip.

Smoked Salmon Recipe

A delicious guide to making your own smoked salmon at home, resulting in tender, flavorful fish perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 8 people

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

Brine

• 2 lbs Salmon fillet skin-on
• 1/2 cup Brown sugar
• 1/4 cup Kosher salt
• 1 tbsp Black pepper
• 1 tsp Garlic powder
• 4 cups Water

Equipment

• Smoker
• Large baking dish
• Tongs
• Instant-read thermometer
• Sharp knife
• Wire rack

Method

 

Preparation

1. Prepare the brine by dissolving brown sugar, kosher salt, black pepper, and garlic powder in water in a large dish.
2. Submerge the salmon fillet in the brine, ensuring it is fully covered; refrigerate for 8-12 hours.
3. Remove salmon from brine, rinse thoroughly with cold water, and pat completely dry with paper towels.
4. Place the salmon on a wire rack and refrigerate, uncovered, for 2-4 hours to form a pellicle.

Smoking

1. Preheat your smoker to 225°F (107°C) using your preferred wood chips, such as alder or apple.
2. Place the dried salmon fillet directly on the smoker grates, skin-side down.
3. Smoke the salmon for 3-4 hours, or until the internal temperature reaches 145°F (63°C).
4. Remove the smoked salmon from the smoker and let it rest for 15-20 minutes before serving or flaking.

Notes

For best results, allow the salmon to air dry in the refrigerator for a few hours after brining to form a pellicle, which helps smoke adhere better.