Description
A simple yet impressive smoked salmon recipe made with a flavorful brine, perfect for any occasion.
Ingredients
- 1-2 tablespoons light 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
Instructions
- Mix the brown sugar, kosher salt, ground black pepper, fresh dill, and minced garlic in a bowl until well combined.
- Place the salmon on a wire rack on top of a baking sheet, ensuring the skin side is facing down.
- Rub the brine mixture all over the top of the salmon, taking care not to rub the skin. Cover the fish thoroughly.
- Refrigerate the salmon uncovered for 1 hour to allow the flavors to penetrate the flesh.
- Preheat your smoker to 225 degrees Fahrenheit.
- After an hour, remove the salmon from the refrigerator and pat it dry with a paper towel.
- Place the salmon, skin side down, on a piece of foil, then transfer it to the smoker.
- Cook the salmon for 40-60 minutes, monitoring it until the internal temperature at the thickest part reaches 130-135 degrees Fahrenheit.
Notes
Allow the smoked salmon to rest for 10 minutes before slicing to retain moisture. If the salmon is too salty, serve with cream cheese or lemon juice.