Smoked Salmon

Delicious Smoked Salmon you can try at home.

Prep Time 15

Cook Time 3

Total Time 4 14

Course Cured Meat

Cuisine American

Servings

Create the brine by mixing together the sugar, salt, and water in a non-reactive container (plastic or glass). Place salmon in the brine and ensure it is completely submerged. Cover and place in the refrigerator for 4-8 hours depending on the thickness of your fillets.
Remove the salmon from the brine, rinse it briefly under cold water, and pat it dry. Set the fillets on your cooling rack, skin side down, near a fan or in a cool, breezy place. Let the fish dry for 2 to 4 hours. You want the surface of the fish to develop a shiny skin called a pellicle.
Preheat smoker to 100°F.
Brush the skin with oil or brush the entire grilling rack to prevent sticking.
Start by smoking the salmon at 100°F for 2 hours on a grill with soaked chips. After two hours, increase the temperature to 140°F and continue smoking another 2 hours. Then, increase the final temperature to 175°F for one hour, or until the thickest part of salmon has reached an internal temperature of 145°F. Every time you increase the temperature of the smoker, it's recommended to baste the salmon with maple syrup or honey.
When the salmon has reached an internal temperature of 145°F at the thickest part, it's time to remove it! Let your smoked salmon rest on a cooling rack for an hour before putting it in the fridge or serving. Enjoy!