Smoked Salmon
This simple Smoked salmon has a distinct rich and smoky flavor, with a slightly sweet and salty taste. The texture is tender and flaky, with a melt-in-your-mouth quality. It has a delicate and buttery texture that pairs well with cream cheese and bagels, as well as in salads, pasta dishes, or as a main course.
Ingredients
- 2 lbs salmon filet
- 1 tbsp. kosher salt
- 2 tbsp. dark brown sugar
Instructions
Preparation
- Pat dry the fresh salmon with a paper towel. Move the salmon to a wire rack lined sheet pan.
- Mix together the brown sugar and kosher salt in a small mixing bowl.
- Lightly coat the skin side of the salmon with the salt and sugar mix. Thoroughly coat the meat side of the salmon with the rest of the mix.
- Cover the wire lined rack with tin foil, and place in the refrigerator. Let the salmon rest in the refrigerator 8 hours to overnight.
- Rinse off the brine with water and pat dry.
- Place the salmon back onto the wire lined rack uncovered.
- Place back in the fridge for at least 5 hours or until it forms the pellicle. The skin should be tacky and glossy.
Cook
- Remove the fish from the fridge and place it on the counter for about 30 minutes to prepare for even cooking.
- Preheat the smoker to 180 °F (or the lowest setting your smoker has available).
- Smoke for 40 minutes to 1 hour (or when the internal temperature reaches about 145 °F). Remove the fish once it reaches 145 °F.
- Let the salmon rest on the counter, uncovered for about 10 minutes. Serve warm.
Notes
Nutrition information (per serving):
- Calories: 271
- Total Fat: 15g
- Saturated Fat: 3g
- Cholesterol: 86mg
- Sodium: 80mg
- Protein: 33g
- Sugar: 1.5g