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Smoked Salmon
Classic smoked salmon with a brown sugar cure. Simple ingredients, authentic smoke flavor. Perfect for brunch, bagels, or eating straight off the smoker.
Recipe Overview
Ingredients
- • 4 Salmon Portions (thawed overnight in fridge)
- • 4 parts Brown Sugar
- • 2 parts Kosher Salt
- • Granulated Garlic (to taste)
- • Paprika (to taste)
- • Black Pepper (to taste)
- • Granulated Onion (to taste)
- • Worcestershire Sauce (for coating)
Watch the Recipe
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Today we’re smoking salmon on the new @GrillwithWeber Searwood pellet smoker. Recipe: https://bkyhd.com/ss @AlaskaGoldBrand sent me both the Marbled and the regular Wild King Salmon. I’ve been goi
📹 Recipe Video
youtube • 1:00
Ingredients
Recipe yield: 4-6 portions
- 4 Salmon Portions(thawed overnight in fridge)
- 4 parts Brown Sugar
- 2 parts Kosher Salt
- Granulated Garlic(to taste)
- Paprika(to taste)
- Black Pepper(to taste)
- Granulated Onion(to taste)
- Worcestershire Sauce(for coating)
Equipment Needed
- •Glass dish
- •Paper towels
- •Plastic wrap
- •Wire rack
- •Smoker
- •Probe thermometer
🔧 Equipment Needed:
- • Glass dish
- • Paper towels
- • Plastic wrap
- • Wire rack
- • Smoker
- • Probe thermometer
Instructions
10 stepsDefrost salmon
Thaw frozen salmon portions in the refrigerator overnight.
Tips
- •Never thaw at room temp
- •Individual portions thaw faster
Make the rub
Mix 4 parts brown sugar, 2 parts kosher salt, then add granulated garlic, paprika, black pepper, and granulated onion to taste.
Tips
- •Scale up for multiple portions
- •Mix well for even distribution
Rinse and dry
Rinse salmon under cold water and pat completely dry with paper towels.
Tips
- •Dry surface is key
- •Remove any scales or debris
Apply worcestershire
Paint a thin layer of worcestershire sauce on all sides for added umami flavor.
Tips
- •Just a light coat
- •Helps cure stick
Apply cure
In glass dish, layer rub on bottom, place salmon skin-side down, then generously coat top and sides with more rub.
Tips
- •Don't be shy with the rub
- •Glass dish prevents reaction
Cure in fridge
Cover with plastic wrap and refrigerate for 5 hours.
Tips
- •Set a timer
- •Cure draws out moisture
Rinse and dry again
Rinse off all the cure under cold water and pat completely dry with fresh paper towels.
Tips
- •Remove all cure
- •Dry thoroughly
Form pellicle
Place on wire rack and refrigerate uncovered overnight (5+ hours) to form a pellicle (tacky surface layer).
Tips
- •Pellicle helps smoke adhere
- •Uncovered is important
Smoke low and slow
Smoke at 180°F (82°C) until internal temperature reaches 140°F (60°C).
Tips
- •Use mild wood like apple or cherry
- •Check temp early and often
Rest and serve
Remove from heat, tent with foil, and rest for a few minutes before serving.
Tips
- •Carries over a few degrees
- •Serve warm or chilled
You've completed all 10 steps. Time to eat.
Important Notes
Regular wild king salmon tends to be more moist and flavorful when smoked compared to marbled varieties. Save the marbled salmon for pan searing instead.
⚠️ Important Notes:
Regular wild king salmon tends to be more moist and flavorful when smoked compared to marbled varieties. Save the marbled salmon for pan searing instead.
Pro Tips
- •The pellicle step is crucial - don't skip it
- •Low temp prevents white albumin from forming
- •Leftovers are perfect for bagels and cream cheese
- •Store refrigerated up to 5 days
💡 Pro Tips:
- • The pellicle step is crucial - don't skip it
- • Low temp prevents white albumin from forming
- • Leftovers are perfect for bagels and cream cheese
- • Store refrigerated up to 5 days
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Gear for This Recipe
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