Description
A foolproof method for turning good salmon into perfectly smoked, flavorful bites that are simple and rewarding to achieve at home.
Ingredients
- Water: 4 cups, cold
- Kosher salt: 1/3 cup, leveled
- Brown sugar: 1/3 cup
- Black pepper: 1 teaspoon, cracked
- Garlic: 2 cloves, lightly smashed
- Bay leaves: 2
- Lemon or orange zest: a few strips
- Optional add-in: Fresh dill or thyme for herbal brightness
- Optional add-in: Soy sauce: 1 tablespoon for umami depth
- Optional add-in: Maple syrup: 1 tablespoon for gentle sweetness
- Optional add-in: Smoked paprika: 1/2 teaspoon for color and warmth
- Optional add-in: Juniper berries: 3 to 4, lightly crushed for piney aroma
Instructions
- Make the brine: In a saucepan, warm 2 cups of water with salt and sugar until dissolved. Remove from heat, add remaining cold water, then mix in pepper, garlic, bay leaves, and zest.
- Brine and dry the salmon: Place salmon in a container and pour over the brine. Chill for 4 to 6 hours. Rinse under cold water, pat dry, and refrigerate uncovered for 1 to 3 hours to form a pellicle.
- Smoke it low and slow: Preheat smoker or grill to 180-200°F, add wood, and place salmon skin-side down. Smoke until the internal temperature reaches 135-140°F, about 60 to 90 minutes.
Notes
Rest the salmon for 10 to 15 minutes before serving. For glazing, brush with maple or honey in the final minutes of smoking.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 60mg