Description
A simple yet flavorful smoked salmon recipe that elevates any occasion, suitable for brunches or casual dinners.
Ingredients
- 1 pound fresh salmon fillet, skin-on
- ½ cup kosher salt
- ½ cup brown sugar
- 1 tablespoon black pepper, freshly ground
- 1 teaspoon smoked paprika (optional for extra smokiness)
- Fresh dill sprigs (for garnish, optional)
- Wood chips (preferably cedar or applewood)
- Lemon slices (for serving, optional)
Instructions
- Prepare the Curing Mixture: In a bowl, mix together kosher salt, brown sugar, black pepper, and smoked paprika.
- Cure the Salmon: Lay the salmon skin-side down in a shallow dish. Cover the fillet completely with the curing mixture and wrap it tightly with plastic wrap. Let it cure in the refrigerator for 12–24 hours.
- Rinse and Dry: After curing, rinse the salmon under cold water to remove the curing mixture. Pat it dry with paper towels.
- Prepare for Smoking: Soak your wood chips in water for about 30 minutes. Preheat your smoker according to the manufacturer’s instructions.
- Smoke the Salmon: Place the salmon in the smoker, skin-side down, and add the drained wood chips. Smoke for about 20-25 minutes, or until the salmon reaches your desired doneness.
Notes
Experiment with wood chips for different flavors. Store leftovers in an airtight container for up to a week.
- Prep Time: 10
- Cook Time: 25
- Category: Appetizer
- Method: Smoking
- Cuisine: Seafood