Description
A delicious and aromatic smoked salmon recipe that captures the essence of seaside gatherings.
Ingredients
- 1.5 pounds fresh salmon
- 1-2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon fresh dill, chopped
- 1 teaspoon garlic, minced
Instructions
- Mix the brown sugar, kosher salt, black pepper, fresh dill, and minced garlic in a bowl.
- Lay the salmon skin side down on a wire rack.
- Rub the brine over the top of the salmon and refrigerate uncovered for an hour.
- Preheat your smoker to 225 degrees F.
- Pat the salmon dry with a paper towel, avoiding rinsing off the brine.
- Transfer the salmon to a piece of foil, skin side down, and place it in the smoker.
- Cook for about 40 to 60 minutes until the thickest part reaches 130-135 degrees F.
Notes
Let the salmon rest for several minutes after smoking to enhance flavor and texture.
