Description
Deliciously smoky homemade salmon that elevates any meal, from brunches to dinner parties.
Ingredients
- 2 pounds salmon fillet (skin-on)
- ½ cup brown sugar
- ¼ cup kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika (optional)
- 1 teaspoon liquid smoke (optional)
- Wood chips (hickory, cherry, or applewood)
Instructions
- Prepare the Brine: Combine brown sugar, kosher salt, black pepper, garlic powder, onion powder, paprika, and liquid smoke in a bowl.
- Cure the Salmon: Coat the salmon fillet generously with the brine mixture. Wrap it tightly in plastic wrap and refrigerate for at least 4 hours, ideally overnight.
- Smoke the Salmon: Preheat your Masterbuilt Smoker to 175°F. Remove the salmon from the fridge, rinse off the brine, and pat it dry. Place it on the smoker rack and add your choice of wood chips. Smoke for about 25 minutes or until the fish reaches an internal temperature of 145°F.
Notes
Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months. Always allow the salmon to come to room temperature before brining for the best results.
- Prep Time: 10
- Cook Time: 25
- Category: Appetizer
- Method: Smoking
- Cuisine: American