There’s something about lightly smoked salmon that feels like a treat. Maybe it’s the silky texture or that captivating smoky flavor. I remember the first time I made it, the kids hovered around asking when it would be ready, their little fingers sneaking samples off the platter. It’s surprisingly simple to whip up and perfect for family gatherings or a casual dinner night.
If you love exploring new flavors, try our sweet-and-chewy-brown-sugar-maple-cookies-you’ll-love .
Why you’ll love this recipe
This recipe is a real winner because it’s as easy as it is delicious. You’ll appreciate the simplicity of the ingredients and the rich flavor that the smoking process brings out in the salmon. Plus, it’s a versatile dish that you can serve warm or cold, and it goes with just about anything.
Ingredients
- 1-2 tablespoons 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
Step-by-step instructions
- Combine brown sugar, kosher salt, ground black pepper, fresh dill, and garlic to prepare the brine.
- Place salmon on a wire rack on top of a baking sheet, skin side down. Rub the brine mixture all over the top of the salmon, ensuring it is fully covered. Place in the refrigerator, uncovered for 1 hour.
- Preheat smoker to 225 degrees F. Remove salmon from the refrigerator and pat dry with a paper towel. Place salmon (skin side down) on top of a piece of foil and transfer to the smoker. Let cook for 40-60 minutes or until the internal temperature at the thickest part of the salmon reaches 130-135 degrees F.
- Serve salmon with smoked potatoes and smoked green beans. Use leftovers to make smoked salmon dip.
Recipe tips & variations
You can add a pinch of smoked paprika to the brine if you want a little more depth of flavor. For a different twist, try adding some lemon zest into the brine mixture. If you prefer spicier dishes, sprinkle some crushed red pepper flakes over the salmon before smoking.
Storage & reheating
After enjoying your smoked salmon meal, store any leftovers in an airtight container in the fridge for up to three days. To reheat, place it in a preheated oven at 275 degrees F for about 10 minutes or until just warmed through. The key to reheating salmon is to steer clear of overcooking it.
FAQs
Can I use frozen salmon for this recipe?
You can use frozen salmon, but it’s best to let it thaw completely in the refrigerator before starting the brining process to ensure even seasoning and cooking.
How do I know when the salmon is done smoking?
If the internal temperature at the thickest part reads 130-135 degrees F, you know it’s perfectly cooked.
What wood chips work best for smoking salmon?
Cherry and apple wood chips are great choices for this recipe, giving a gentle, aromatic smoke that complements the salmon.
Recipes you may like
Looking for more recipes to try out? Check out our delicious chocolate-chip-cookies-without-brown-sugar-soft-chewy-recipe . Or how about some slow-cooker-maple-brown-sugar-glazed-carrots to pair with your salmon?
Smoked Salmon
- Total Time: 1 hour, 50 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A delicious and simple smoked salmon recipe that provides rich flavor and versatility for any occasion.
Ingredients
- 1–2 tablespoons 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
- Combine brown sugar, kosher salt, ground black pepper, fresh dill, and garlic to prepare the brine.
- Place salmon on a wire rack on top of a baking sheet, skin side down. Rub the brine mixture all over the top of the salmon, ensuring it is fully covered. Place in the refrigerator, uncovered for 1 hour.
- Preheat smoker to 225 degrees F. Remove salmon from the refrigerator and pat dry with a paper towel. Place salmon (skin side down) on top of a piece of foil and transfer to the smoker. Let cook for 40-60 minutes or until the internal temperature at the thickest part of the salmon reaches 130-135 degrees F.
- Serve salmon with smoked potatoes and smoked green beans. Use leftovers to make smoked salmon dip.
Notes
- You can add a pinch of smoked paprika to the brine for more flavor.
- Consider adding lemon zest to the brine for a different twist.
- Sprinkle crushed red pepper flakes over the salmon for a spicier dish.
- Prep Time: 1 hour
- Cook Time: 50 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 4 ounces
- Calories: 280
- Sugar: 1g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 70mg