Description
A simple yet rewarding smoked salmon recipe that brings a rich, smoky flavor to your dining table, perfect for cozy evenings.
Ingredients
Scale
- 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, skin-on preferred
Instructions
- Combine brown sugar, kosher salt, black pepper, dill, and garlic in a bowl to create the brine.
- Place the salmon skin side down on a wire rack over a baking sheet, rub the brine evenly on top.
- Cover with plastic wrap and refrigerate for 1 hour.
- Preheat smoker to 225°F. Remove salmon, pat dry with a paper towel.
- Place salmon on foil (skin side down) and transfer to smoker.
- Cook for 40 to 60 minutes until the internal temperature reaches 130 to 135°F.
- Remove from smoker and serve with sides like smoked potatoes and green beans.
Notes
For extra flavor, consider adding liquid smoke to the brine. Adjust cooking time to prevent overcooking.
- Prep Time: 60 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 70mg