Description
This flavorful smoked salmon recipe delivers tender, perfectly seasoned fish with a balance of sweet, smoky, and savory notes. Using a simple dry brine and gentle heat, you’ll create a glossy, aromatic salmon that tastes like it came straight from a professional smokehouse.
Ingredients
- Fresh salmon fillet
- Brown sugar
- Kosher salt
- Ground black pepper
- Fresh dill
- Garlic
Instructions
- Mix brown sugar, kosher salt, and ground black pepper together to create the dry brine.
- Press the dry brine mixture evenly onto the surface of the salmon fillet.
- Refrigerate the salmon for 1 to 1.5 hours to allow the brine to penetrate and firm the fish.
- Remove the salmon from the fridge and pat it completely dry with paper towels.
- Preheat smoker to 225°F.
- Place salmon in the smoker and cook for 40–60 minutes, or until it reaches an internal temperature of 130–135°F.
- Remove from the smoker and allow to rest before serving.
Notes
Use mild fruit woods like apple or cherry for a balanced flavor. Avoid overcooking by checking the internal temperature early, and always dry the salmon well before smoking for better smoke absorption.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Smoked
- Cuisine: Seafood
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 75mg