Description
Delicious homemade smoked salmon using a pellet grill, perfect for gatherings or as a versatile ingredient for meals.
Ingredients
- 4 cups brown sugar
- 1 cup kosher salt
- 3 tsp garlic powder
- 3 tsp onion powder
- 3 tsp kosher salt
- 3 tsp dried parsley
- 5 lbs salmon, cut into fillets
Instructions
- Mix the Dry Brine: In a large bowl, combine brown sugar, kosher salt, garlic powder, onion powder, and dried parsley. Stir until well blended.
- Prepare the Salmon: In a pan, sprinkle half of the brine mixture across the bottom, place the salmon skin-side down, and top with the remaining brine.
- Refrigerate: Cover tightly and refrigerate for at least 12 hours, ideally overnight.
- Rinse and Dry: Rinse salmon under cool water to remove excess salt and pat dry.
- Prepare for Smoking: Let the salmon sit uncovered in the fridge for 2-3 hours.
- Season the Salmon: Rub your desired seasoning mix onto the salmon.
- Preheat the Smoker: Set your pellet grill to 180°F (82°C).
- Smoke the Salmon: Place the salmon skin-side down on the grill and smoke for approximately 2 hours.
- Cool and Serve: Let cool for an hour before serving, or refrigerate for later.
Notes
For a unique twist, substitute brown sugar with maple sugar, or kosher salt with sea salt. Monitor internal temperature while smoking for best results.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: Appetizer
- Method: Smoking
- Cuisine: American