Description
Smoked salmon with a rich smoky aroma and delicate texture starts with a good brine This recipe ensures your salmon stays moist flavorful and perfect every time
Ingredients
Fresh salmon fillet cold water kosher salt brown sugar black pepper garlic powder lemon zest
Instructions
In a large bowl mix cold water kosher salt brown sugar black pepper garlic powder and lemon zest until fully dissolved Place the salmon fillet in a glass dish and pour the brine over it ensuring it is fully submerged Cover and refrigerate for six to twelve hours depending on thickness Remove the salmon from the brine rinse under cold water and pat dry Place the salmon on a wire rack in the refrigerator for two hours to form a pellicle Preheat the smoker to 180-200°F using applewood or cherry wood chips Place the salmon in the smoker and cook for two to four hours until it reaches an internal temperature of 140°F Let rest for ten minutes before serving
Notes
Do not brine salmon for more than twenty-four hours as it can become too salty and break down in texture Always allow the pellicle to form before smoking for better smoke absorption Use mild woods like applewood or cherry to avoid an overpowering smoky taste
- Prep Time: ten minutes
- Cook Time: two to four hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: one portion
- Calories: approximately 200
- Sugar: 3g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 50mg
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