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Smoke Salmon

Irresistibly Delicious Smoke Salmon: Your New Favorite Recipe

Experience the captivating flavors of smoke salmon, perfectly balance with birch or maple syrup for an unforgettable culinary delight.
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Prep Time 10 minutes
Cook Time 2 hours
Curing Time 48 minutes
Total Time 2 hours 58 minutes
Servings: 8 slices
Course: APPETIZERS
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brine
  • 5 pounds Salmon, trout, or char
  • 1/3 cup Kosher salt Diamond Crystal kosher salt preferred
  • 1 cup Brown sugar
  • 1 quart Cool water Filtered water recommended
For Basting
  • 1/4 cup Birch or maple syrup

Equipment

  • Smoker
  • Non-reactive container
  • Cooling Rack

Method
 

How to Make Smoke Salmon
  1. Mix the Brine: In a non-reactive container, combine the kosher salt, brown sugar, and cool water. Stir until dissolved.
  2. Cure the Salmon: Submerge the fish in the brine, cover, and refrigerate for at least 4 hours, ideally up to 48 hours.
  3. Rinse and Dry: Rinse the salmon under cold water to remove excess brine and pat dry with paper towels.
  4. Form a Pellicle: Place fillets on a cooling rack skin-side down and air dry for 2 to 4 hours until a tacky pellicle forms.
  5. Prepare for Smoking: Coat the skin of the salmon with oil to prevent sticking.
  6. Smoke the Salmon: Preheat smoker to 140°F - 150°F and smoke for 1 hour, then increase to 175°F and smoke for an additional 1-2 hours.
  7. Baste Regularly: Baste every hour with birch or maple syrup to enhance flavor and glaze.
  8. Check Temperature: Ensure an internal temperature of 130°F - 140°F.
  9. Rest Before Refrigerating: Let salmon sit on a rack for one hour before refrigerating.

Nutrition

Serving: 1sliceCalories: 240kcalCarbohydrates: 22gProtein: 20gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 600mgPotassium: 300mgSugar: 10gVitamin A: 5IUCalcium: 2mgIron: 3mg

Notes

Optional: Serve with fresh dill or a squeeze of lemon for added flavor.

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