Easy Easy Smoked Salmon

Elevate your culinary repertoire with this "Easy Easy Smoked Salmon" recipe that brings restaurant-quality flavors right to your home kitchen. Perfectly balancing simplicity and sophistication, this recipe features a dry brine of kosher salt, brown sugar, and black pepper that infuses the salmon with a delightfully savory-sweet flavor. After an overnight cure and a slow smoke over cherry or applewood chips, the salmon emerges tender, flaky, and irresistibly aromatic. With just 15 minutes of prep time and a hands-off smoking process, this recipe is ideal for entertaining or meal prep. Serve it as a stand-alone delicacy, flaked over salads, or paired with creamy spreads and crackers for an impressive appetizer. Whether you're a smoking novice or a seasoned pro, this smoked salmon recipe is your ticket to mastering the art of home-smoked seafood.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 4

Ingredients

• 500 grams salmon fillet (skin-on)
• 60 grams kosher salt
• 60 grams brown sugar
• 1 teaspoon black pepper
• 2 cups smoking chips (cherry or applewood recommended)

Directions

Step 1

Start by preparing the dry brine: In a small bowl, mix the kosher salt, brown sugar, and black pepper until well combined.

Step 2

Place the salmon fillet in a shallow dish or a resealable plastic bag. Rub the dry brine mixture evenly over the salmon, ensuring all surfaces are coated.

Step 3

Cover the dish or seal the bag and refrigerate the salmon for 8-12 hours (overnight works best) to allow the flavors to penetrate and the salmon to cure.

Step 4

After curing, remove the salmon from the brine and rinse it thoroughly under cold water to remove excess salt and sugar. Pat the salmon dry with paper towels.

Step 5

Let the salmon rest on a wire rack for 1-2 hours at room temperature to develop a thin, sticky coating (called a pellicle). This helps the smoke adhere to the salmon.

Step 6

Meanwhile, prepare the smoker or grill: Preheat it to 160-180°F (71-82°C) and add your chosen smoking chips according to the manufacturer's instructions.

Step 7

Place the salmon on the smoker grates, skin-side down, and close the lid. Smoke the salmon for 2-3 hours, checking occasionally to ensure the temperature remains steady.

Step 8

The salmon is ready when it reaches an internal temperature of 140°F (60°C) and flakes easily with a fork.

Step 9

Remove the smoked salmon from the smoker and let it cool slightly. Serve immediately or refrigerate and enjoy within 3-5 days.

Nutrition Facts

Serving size	1122.3 grams (1122.3g)

Amount per serving	% Daily Value*
Calories	1143

Total Fat 58.50g	75%
Saturated Fat 13.00g	65%
Polyunsaturated Fat NaNg
Cholesterol 227mg	76%
Sodium 23861mg	1037%
Total Carbohydrate 60.30g	22%
Dietary Fiber 0.60g	2%
Total Sugars 58.20g
Protein 81.40g	163%

Vitamin D 1851IU	9253%
Calcium 125mg	10%
Iron 3mg	15%
Potassium 1700mg	36%

*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: 48.2%

Protein: 29.8%

Carbs: 22.1%