Description
My smoked salmon has a rich flavor and comes out perfectly tender every time! See just how easy it is to smoke your own salmon at home.
Ingredients
Scale
- 3 lb skin-on salmon, brined
Instructions
- Prepare: After brining for 8 hours, remove salmon from brine solution, shake off excess, and place salmon on a rack to drain.
- Dry: Transfer to a parchment-lined baking sheet in front of a fan or in a well ventilated area to dry and develop a pellicle (shiny, tacky skin). Alternatively, leave salmon uncovered in the refrigerator.
- Cut: Cut the salmon filet horizontally into thirds for easier handling and transfer pieces to a smoking rack sprayed with oil to prevent sticking.
- Smoke (Gas Grill): Add 1 inch of water to the water tray and alder wood chips to the internal smoker box. Smoke for 4-6 hours, starting at 100°F for 2 hours, then 140°F for 2 hours, and finally 175°F for 1.5-2 hours, until internal temperature reaches 145°F.
- Smoke (Pellet Smoker): Smoke for 4.5-5 hours at 165°F until the internal temperature reaches 145°F.
- Finish: Allow smoked salmon to rest on a cooling rack for an hour, then serve immediately or refrigerate.
Notes
The pellicle creates a sticky surface on the fish for the smoke to adhere to. This step takes about 4 hours and is vital for properly smoked salmon.
- Prep Time: 30 minutes
- Cook Time: 4 hours 30 minutes
- Category: Appetizers
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 159 kcal
- Sugar: 0 g
- Sodium: 1067 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 25 g
- Cholesterol: 31 mg