Perfect Smoked Salmon

This perfect smoked salmon recipe delivers tender flaky fish with a subtle smoky flavor using only four simple ingredients. It’s a great way to impress guests or treat yourself without fussing over complicated prep or seasoning.

I first tried this recipe when I wanted a simple but delicious way to prepare salmon for a family gathering. The smoky aroma filled the house and everyone kept asking for seconds. Now it’s become a staple for special occasions.

Ingredients

• Salmon filet with skin: weighing about 2.2 pounds Choose a fresh piece with firm flesh and vibrant color for best results
• Brown sugar: This adds a touch of sweetness balancing the salt while drawing moisture during curing
• Kosher salt: Key for the brining process to season deeply and keep salmon moist Look for coarse crystals which dissolve well
• BBQ rub: Your favorite blend adds a smoky spice layer. Opt for one with paprika and garlic for a nice kick

Step-by-Step Instructions

Sourcing and prepping the salmon:

Lay out a large piece of parchment paper big enough to wrap the salmon completely Place the salmon skin side down on the paper Ensure the skin stays intact as it helps hold the fish during curing

Adding the cure:

Sprinkle all the kosher salt evenly over the flesh Use all of it to properly cure the salmon Even if it seems like too much trust that this is essential to getting the texture right Next add a thick layer of brown sugar covering the salt You want full coverage for an even brine

Wrapping and curing:

Fold the excess parchment paper over the salmon sealing in the cure Flip it gently skin side up so the fish rests inside the wrap Put it in the refrigerator and let it cure undisturbed for one hour This is when salt and sugar work their magic drawing moisture without drying out

Preparing the smoker:

About fifteen minutes before the end of curing preheat your smoker to 225 degrees Fahrenheit This low temperature will smoke the salmon slowly preserving juiciness and flavor

Cleaning the cure and seasoning:

Remove the salmon from the fridge Flip it flesh side up and carefully open the parchment paper Using a paper towel wipe off as much salt and sugar as you can without tearing the flesh Some residue is fine as it continues flavoring Sprinkle the BBQ rub evenly over the exposed flesh coating well but not overly thick

Smoking the salmon:

Line a baking sheet with tin foil and spray with nonstick cooking spray to prevent sticking Place the salmon on the sheet Insert a meat probe into the thickest area for precise temperature monitoring Put it in the smoker Smoke for one hour and ten minutes or until the internal temperature reaches 145 degrees Fahrenheit This ensures the salmon is safely cooked but still moist and flaky

Serving:

Take the salmon out of the smoker Let it rest briefly and serve with fresh lemon wedges for a bright citrus contrast

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I love how the simple cure transforms the salmon into something gourmet without complicated steps. Every time I serve it my family gathers around eager to dig in and the smoky aroma always brings back memories of summer cookouts.

Storage Tips

Store leftover smoked salmon wrapped tightly in plastic wrap or foil in the refrigerator It will keep well for up to four days To freeze wrap securely in freezer safe packaging for up to three months Thaw gently in the fridge overnight before serving

Ingredient Substitutions

If you don’t have kosher salt use sea salt but adjust quantity as it varies in grain size For sugar brown sugar offers a richer flavor but white sugar can also work A store-bought or homemade BBQ rub can be swapped out to customize spice levels or flavor notes

Serving Suggestions

Serve this smoked salmon thinly sliced over a bed of mixed greens or alongside roasted vegetables It also pairs wonderfully with creamy dill sauce or a simple honey mustard glaze For a brunch idea try it on toasted bagels with cream cheese and capers

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Cultural Context

Smoking has been used for centuries as a method to preserve fish and enhance flavor Native peoples and coastal communities worldwide developed various smoking techniques to make seafood last longer and taste delicious This recipe brings that tradition into a modern simple home cooking style

Frequently Asked Questions

→ What type of salmon is best for smoking?

Use a fresh, skin-on salmon filet around 2 pounds for even cooking and optimal flavor retention during smoking.

→ Why is the salmon covered with salt and brown sugar before smoking?

The salt and brown sugar create a brine that helps retain moisture and enhances the salmon’s natural flakiness.

→ How do I know when the salmon is perfectly smoked?

Check that the internal temperature reaches 145°F and the salmon flakes easily when gently pressed.

→ Can I use a different spice blend instead of BBQ rub?

Yes, feel free to substitute the BBQ rub with your favorite spice mix to adjust the flavor profile.

→ What is the ideal temperature for smoking salmon?

Maintain a smoker temperature around 225°F for gentle cooking and best texture results.