Smoked Salmon Recipe
280kcal
Ingredients
- 2 –3 lbs fresh salmon fillet
- 1/2 cup brown sugar
- 1/4 cup kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp maple syrup or honey
- Lemon slices optional
- Fresh dill optional
Equipment
- Wood chips or pellets (alder, apple, or cherry work best)
- Large mixing bowl
- Baking sheet or tray
- Wire rack
- Paper towels
- Sharp knife
- Cure time
Method
- Pat the salmon dry with paper towels.2 –3 lbs fresh salmon fillet
- In a bowl, combine brown sugar, kosher salt, black pepper, garlic powder, and onion powder.1/2 cup brown sugar, 1/4 cup kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder
- Coat the salmon evenly with the curing mixture.2 –3 lbs fresh salmon fillet
- Cover and refrigerate for 4–8 hours.
- Rinse the salmon lightly under cold water and pat dry again.
- Place the salmon on a wire rack and let it air-dry for 1 hour until a tacky surface (pellicle) forms.
- Preheat smoker to 180°F (82°C).
- Add alder, apple, or cherry wood for smoke flavor.
- Smoke the salmon for 2–4 hours, depending on thickness, until internal temperature reaches 145°F (63°C).
- Brush lightly with maple syrup or honey during the final 30 minutes for extra glaze.
- Remove from smoker and rest for 10 minutes before serving.
Nutrition
Serving6ozCalories280kcalCarbohydrates5gProtein26gFat18gSaturated Fat3gPolyunsaturated Fat6gMonounsaturated Fat7gCholesterol75mgSodium720mgPotassium619mgSugar4gVitamin A4IUVitamin C2mgCalcium2mgIron6mg
Notes
Store leftovers in an airtight container for up to 5 days.Tips
Store leftovers in an airtight container for up to 5 days.
- Use fresh, high-quality salmon for the best texture and flavor.
- Allow the salmon to form a pellicle before smoking for better smoke adhesion.
- Keep smoker temperature low and steady to avoid drying out the fish.
- Brush maple syrup or honey lightly to avoid overpowering the smoky flavor.
Storage
- Store smoked salmon in an airtight container in the refrigerator for up to 5 days.
- For longer storage, wrap tightly and freeze for up to 2 months.
- Let frozen smoked salmon thaw overnight in the refrigerator before serving.
Best Wood Chips
- Alder Wood: Traditional mild flavor for classic smoked salmon.
- Apple Wood: Slightly sweet and fruity smoke.
- Cherry Wood: Mild smoke with rich color enhancement.
- Avoid strong woods like mesquite, which can overpower salmon flavor.
