Smoked Salmon Recipe
Learn how to make delicious smoked salmon at home with our simple, step-by-step recipe. Create restaurant-quality smoked salmon with just a few ingredients and basic equipment. Perfect for beginners!
Ingredients
- 2 pounds fresh salmon fillet with skin on
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tablespoons freshly ground black pepper
- 2 cups wood chips preferably alder, apple, or cherry
Instructions
- Remove pin bones from salmon using tweezers.
- Mix kosher salt, brown sugar, and black pepper to create dry brine.
- Line dish with plastic wrap, add thin layer of brine mixture.
- Place salmon skin-side down on brine layer, cover flesh completely with remaining brine.
- Wrap tightly, refrigerate 8-12 hours.
- Rinse salmon thoroughly under cold water.
- Pat dry completely with paper towels.
- Place on wire rack skin-side down, refrigerate uncovered 2-3 hours until tacky.
- Preheat smoker to 175°F (80°C).
- Soak wood chips 30 minutes, drain.
- Place salmon skin-side down in smoker, add wood chips.
- Smoke 3-4 hours until internal temperature reaches 145°F (63°C).
- Remove, cool completely before slicing thinly against grain.
Notes
Nutrition Facts (Per Serving)
Based on a 3-ounce serving of homemade smoked salmon:- Calories: 150
- Protein: 21g
- Fat: 7g
- Saturated Fat: 1.5g
- Cholesterol: 60mg
- Sodium: 570mg
- Carbohydrates: 1g
- Sugar: 1g
- Fiber: 0g