SMOKED SALMON

Absolute Best Taste and Texture Seafood Recipe

Floral Separator
Floral Separator

Create the Brine Mix

In a bowl, whisk brown sugar, kosher salt, onion powder, garlic powder, celery seeds, and black pepper evenly. Set aside.

Floral Separator

Prepare the Salmon

Coat salmon in the dry brine mixture. Gently press to cover fillet entirely. Refrigerate for at least 4 hours; longer brining means saltier taste.

Floral Separator

Drying and Seasoning

After brining, rinse salmon and pat dry. Place on a rack in the fridge for 4+ hours or overnight. Optionally glaze with honey and season with pepper, dill, or other spices.

Floral Separator

Smoking the Salmon

Preheat pellet smoker to 225°F using alder or apple wood for subtle smokiness. Smoke the salmon skin side down for 1½-2 hours until internal temp reaches 130-140°F.

Floral Separator

Serve smoked salmon with lemon wedges; pairs excellently with grilled asparagus and a fresh garden salad.