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Smoked Salmon
Homemade Smoked Salmon is a treat all on its own, on a bagel, in a dip, or as part of an appetizer board. My Smoked Salmon recipe is tender, smoky, and yes, absolutely worth it to DIY.
👥 12 Servings⏱️ Prep & Cook: 30h⏳ Prep: 3h🔥 Cook: 3h👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●baking sheet
📝 Preparation Steps
1
In a large, flat non-reactive glass or plastic dish, add salmon filet. In a small bowl, whisk together the brown sugar and salt. Rub generously over both sides of the salmon. Cover the salmon with plastic wrap and refrigerate for ⏱️ 24 hours.
2
Rinse salmon thoroughly under cold water to remove the sugar and salt mixture. Lay salmon on paper towels and pat dry on both sides.
3
Transfer the fish to a baking rack set over a clean rimmed baking sheet, skin side down, and let it sit at room temperature for 2 to ⏱️ 4 hours to dry. Once the salmon feels firm and has developed a smooth, shiny skin (called a pellicle), return to the refrigerator until you're ready to smoke.
4
To smoke the salmon, preheat smoker to 150 degrees. Place salmon directly on the grate skin-side down. Smoke the salmon until it is firm and tender and reaches 145 degrees, about three hours, keeping the temperature very low, around 130 to 150 degrees.
Nutrition Facts
calories
231 kcal
fat Content
7 g
serving Size
4 oz
sugar Content
18 g
sodium Content
7128 mg
protein Content
23 g
cholesterol Content
62 mg
carbohydrate Content
18 g
saturated Fat Content
1 g
unsaturated Fat Content
5 g
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