Description
A delightful and easy-to-make smoked salmon recipe that elevates any meal with its rich flavors.
Ingredients
Scale
- 1–2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon fresh dill, chopped
- 1 teaspoon garlic, minced or grated
- 1.5 pounds fresh salmon, skin-on preferred
Instructions
- Combine the brown sugar, kosher salt, ground black pepper, fresh dill, and minced garlic in a bowl to create the brine mixture.
- Place the salmon skin side down on a wire rack over a baking sheet and rub the brine mixture generously all over the salmon.
- Cover the salmon with plastic wrap and let it sit in the refrigerator for 1 hour.
- Preheat your smoker to 225°F. Pat the salmon dry with paper towels.
- Place the salmon on a sheet of foil skin side down.
- Cook in the smoker for 40 to 60 minutes, aiming for an internal temperature of 130 to 135°F.
- Remove the salmon from the smoker and let it rest for a few minutes before slicing.
- Serve with smoked potatoes, green beans, or use in a dip.
Notes
You can experiment with different wood chips for various flavor profiles.
- Prep Time: 60 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: Seafood
Nutrition
- Serving Size: 4 oz.
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 70mg