Description
Transform fresh salmon into a delicacy with this simple and flavorful smoked salmon recipe, perfect for any occasion.
Ingredients
- 1-2 tablespoons light 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
- Mix the brown sugar, kosher salt, ground black pepper, fresh dill, and minced garlic in a bowl until well combined.
- Place the salmon on a wire rack on top of a baking sheet, ensuring the skin side is facing down.
- Rub the brine mixture all over the top of the salmon, taking care not to rub the skin. Cover the fish thoroughly.
- Refrigerate the salmon uncovered for 1 hour to allow the flavors to penetrate the flesh.
- Preheat your smoker to 225 degrees Fahrenheit.
- After an hour, remove the salmon from the refrigerator and pat it dry with a paper towel.
- Place the salmon, skin side down, on a piece of foil, then transfer it to the smoker.
- Cook the salmon for 40-60 minutes, monitoring until it reaches an internal temperature of 130-135 degrees Fahrenheit.
Notes
For optimal results, pat the salmon dry before smoking and adjust cooking time based on the thickness of the fillet.
