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Smoked Salmon

Discover the secrets to making perfectly smoked salmon at home with this easy-to-follow brine recipe. Enjoy tender, flavorful fish without the fuss!
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Prep Time 8 hours
Cook Time 4 hours
Total Time 12 hours
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 206
Ingredients Method Notes

Ingredients
  

Brine Ingredients
  • 1 cup Kosher salt Use coarse salt for better dissolution.
  • 1/2 cup Brown sugar Balances salt with sweetness.
  • 4 cups Water Cool water for dissolving ingredients.
  • 1 tsp Garlic powder Adds flavor to the brine.
  • 1 tsp Black peppercorns Crushed for better infusion.
  • 1 tbsp Maple syrup Optional for a touch of sweetness.
  • 1 tbsp Lemon zest Optional for a citrus twist.
  • Optional Juniper berries For additional flavor if desired.
Salmon Fillets
  • 1 lb Salmon fillets Skin on or off as preferred.

Method
 

Brining the Salmon
  1. Dissolve kosher salt and brown sugar in cool water.
  2. Add garlic powder, black peppercorns, and maple syrup. Stir until the mixture is smooth.
  3. Submerge the salmon fillets in the brine and cover. Use a plate to keep them submerged.
  4. Refrigerate for at least 8 hours, preferably overnight for maximum flavor.
  5. After brining, rinse the salmon with cold water and pat dry.
  6. Place the salmon on a rack to air-dry for at least 2 hours, allowing a tacky layer (pellicle) to form.
Smoking the Salmon
  1. Preheat your smoker to a low temperature between 150-180°F.
  2. Smoke the salmon fillets for 2-4 hours, checking periodically but avoiding opening the lid frequently.
  3. Look for a shiny surface; the salmon should flake easily with a fork when done.
  4. Keep humidity up to prevent drying by placing a pan of water in the smoker.

Notes

Experiment with the brine by adding chili flakes for spice or bourbon for depth. Use smoked salmon in bagels, salads, pasta, or on charcuterie boards. Leftovers can be frozen for up to two months.