Description
A delightful smoked salmon recipe with a hint of smokiness and balanced flavors, perfect for brunch or dinner parties.
Ingredients
- 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
Instructions
- In a bowl, mix together the brown sugar, kosher salt, pepper, dill, and garlic until well combined.
- Place the salmon skin-side down on a wire rack set atop a baking sheet.
- Generously rub the brine mixture all over the top of the salmon, ensuring it is fully coated.
- Leave the salmon uncovered in the refrigerator for 1 hour.
- Preheat your smoker to 225°F (107°C).
- After the hour is up, remove the salmon from the fridge and pat it dry with a paper towel.
- Next, place the salmon (skin-side down) onto a piece of foil and transfer it to the smoker.
- Let it cook for about 40-60 minutes or until the internal temperature reaches 130-135°F (54-57°C).
Notes
For a different flavor profile, substitute fresh dill with herbs like thyme. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: American