Perfect Smoked Salmon (Printer-Friendly)
Tender smoked salmon with a flaky texture, enhanced by brown sugar, salt, and BBQ rub.
# The Ingredients You'll Need:
→ Fish
01 -
2.2 lb salmon filet with skin
→ Curing Agents
02 -
½ cup brown sugar
03 -
¼ cup kosher salt
→ Seasoning
04 -
3 tbsp BBQ rub
# Step-by-Step Instructions:
01 -
Place the salmon skin-side down on a large piece of parchment paper sufficient to wrap it fully, set on a baking sheet or cutting board.
02 -
Evenly coat the flesh side of the salmon with all the kosher salt to ensure thorough curing.
03 -
Spread the brown sugar in a thick, even layer over the salt-covered flesh.
04 -
Fold the parchment paper over the exposed salmon portions and carefully flip the fish skin-side up inside the wrapping. Refrigerate for 1 hour.
05 -
About 15 minutes before removing the salmon, heat your smoker to 225°F (107°C).
06 -
Unwrap the salmon flesh-side up, gently wipe off excess salt and sugar with a paper towel without damaging the flesh.
07 -
Sprinkle the BBQ rub evenly over the salmon's flesh side.
08 -
Line a baking sheet with foil and coat with nonstick spray. Place the salmon on the tray.
09 -
Insert a meat probe into the thickest part of the salmon and smoke for 1 hour and 10 minutes or until internal temperature reaches 145°F (63°C).
10 -
Remove the salmon from the smoker and serve immediately, optionally with lemon wedges.
# Extra Tips:
01 -
Adjust smoking time based on salmon size; ensure internal temperature reads 145°F for safe consumption.
02 -
The salt and sugar mixture acts as a brine, preserving moisture and creating a flaky texture.