Don's Smoked Salmon

Elevate your seafood game with Don's Smoked Salmon, a savory and succulent dish that combines rich, smoky flavors with melt-in-your-mouth texture. This recipe takes fresh, skin-on salmon fillet and infuses it with a perfectly balanced brine of kosher salt, brown sugar, garlic powder, and black pepper, ensuring every bite bursts with flavor. After marinating and air-drying to develop the essential pellicle, the salmon is smoked low and slow over aromatic wood chips like alder, apple, or cherry, imparting a delicate and unmistakable smokiness. Perfect for a crowd-pleasing appetizer, layered onto bagels with cream cheese, or even as a gourmet addition to salads, this smoked salmon recipe is a versatile, show-stopping centerpiece for any occasion. With just 20 minutes of prep and a few hours in your smoker, you'll have an irresistible homemade smoked salmon that rivals any store-bought version.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 2 pounds Fresh salmon fillet (skin-on)
• 0.5 cups Kosher salt
• 0.5 cups Brown sugar
• 0.25 cups Granulated sugar
• 1 tablespoon Garlic powder
• 1 teaspoon Ground black pepper
• 4 cups Water
• 2 cups Wood chips (alder, apple, or cherry suggested)

Directions

Step 1

In a large mixing bowl, combine the kosher salt, brown sugar, granulated sugar, garlic powder, and ground black pepper.

Step 2

Add the water to the bowl and stir until the brine ingredients are completely dissolved.

Step 3

Place the salmon fillet in a large resealable plastic bag or shallow dish. Pour the brine over the salmon, ensuring it's fully submerged. Cover and refrigerate for 8-12 hours to allow the flavors to penetrate.

Step 4

After brining, remove the salmon from the liquid and rinse it thoroughly under cold water. Pat the fillet completely dry with paper towels.

Step 5

Place the salmon on a wire rack set over a baking sheet and allow it to air-dry in the refrigerator for 2-4 hours. This develops a tacky surface called the pellicle, which helps the smoke adhere to the fish.

Step 6

Preheat your smoker to 165°F (74°C). If your smoker allows, use a water pan to help maintain a humid environment.

Step 7

Soak the wood chips in water for 30 minutes, then drain and add them to your smoker's firebox or smoking tray.

Step 8

Place the salmon on your smoker's grates, skin-side down. Close the smoker and cook the salmon low and slow for 4 hours or until it reaches an internal temperature of 145°F (63°C).

Step 9

Optional: During the last hour of smoking, brush the salmon with a honey or maple glaze for added sweetness.

Step 10

Once the salmon has finished smoking, carefully remove it from the smoker and let it cool for 10-15 minutes. Serve immediately or refrigerate and enjoy later.

Nutrition Facts

Serving size	(2637.8g)

Amount per serving	% Daily Value*
Calories	2371.2

Total Fat 118.1g	0%
Saturated Fat 28.2g	0%
Polyunsaturated Fat 0g
Cholesterol 571.5mg	0%
Sodium 54281.1mg	0%
Total Carbohydrate 129.3g	0%
Dietary Fiber 1.4g	0%
Total Sugars 120.5g
Protein 201.4g	0%

Vitamin D 4771.8IU	0%
Calcium 224.8mg	0%
Iron 6.1mg	0%
Potassium 3495.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.6%

Protein: 33.8%

Carbs: 21.7%