Smoked Salmon
Tender, smoky, and slightly sweet—this smoked salmon is easy to make and loaded with flavor. Perfect for brunch, snacks, or salads.
Equipment
- - Pellet smoker
- - Thermometer
- - Baking sheet or wire rack
Ingredients
- #### Dry Brine
- - 4 cups brown sugar
- - 1 cup kosher salt
- #### Seasoning
- - 3 tsp garlic powder
- - 3 tsp onion powder
- - 3 tsp kosher salt
- - 3 tsp dried parsley
- #### Salmon
- - 5 lbs salmon fillets 4–5 pieces
Instructions
- ### Instructions
- Mix dry brine ingredients.
- In a rimmed pan, layer half of the brine. Add salmon, then cover with remaining brine. Cover and refrigerate overnight.
- Rinse salmon under cold water. Pat dry. Refrigerate for 2–3 hrs until tacky.
- Mix seasoning and rub onto salmon.
- Preheat smoker to 180°F. Smoke salmon for 2 hrs or until internal temp is 135–145°F.
- Let cool 1 hr. Serve or refrigerate.
Notes
- Pellicle development is essential for smoke adhesion.
- For a spicier version, add chili flakes to the rub.
- Serve with crackers, bagels, or mixed greens.
- For a spicier version, add chili flakes to the rub.
- Serve with crackers, bagels, or mixed greens.