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Perfect Smoked Salmon » Simple and Healthy Recipe! ✅

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With just four ingredients and a few cooking tips, this smoked salmon flakes perfectly and the flavor is second to none!

SMOKED BARBECUE FLAVOR

This time of year I have really tested my smoker. Probably more of my grill is being used. This smoked salmon recipe is one of my friends’ favorites. Smoking salmon is super easy and gives it a very intense flavor. Let the smoke do all the work here! If you’ve never been sure you’re cooking salmon correctly, then smoking is a great way to start. It cooks so slowly that it’s very difficult to overcook it!

FREQUENT QUESTIONS:

What size salmon fillet should I use?

For this recipe I like to use a 2-2 ½ pound steak. Any larger and you’ll have to adjust for additional ingredients.

What is the best temperature to smoke salmon?

I found that the best temperature for smoking salmon is 225°F. Salmon doesn’t take as long to smoke as other cuts of meat.

Can I use sliced ​​salmon fillets?

I would not recommend using sliced ​​steaks for this recipe. It should be a large steak and not a smaller one. I could use them, but the time and method would be different.

How do I know when salmon is fully cooked?

Salmon will be done when an inserted meat thermometer reads 145 degrees F. Many smokers these days are equipped with digital meat thermometers. It is extremely useful when cooking any type of meat to ensure cooking.

How do I store leftovers?

Smoked salmon can be refrigerated for up to a week when stored properly in an airtight bag. It can also be frozen. To do this, put it in a freezer bag and in the freezer. It should last up to 2 months.

REQUIRED INGREDIENTS: (FULL RECIPE AT THE BOTTOM OF POST)

  • salmon fillet
  • brown sugar
  • Salt
  • barbecue rub

HOW TO MAKE SMOKED SALMON:

Place salmon on a large piece of parchment paper (a piece large enough to wrap around when finished), on a baking sheet or cutting board, skin side down. Sprinkle the salmon meat with salt and cover well. Use it all even if it seems too much, believe me.

On top of the salt, put the brown sugar in a thick layer, spreading to cover as much of the pulp as possible.

Wrap the exposed part of the salmon in excess parchment paper, then gently flip it over so it is skin side up inside the parchment paper. Refrigerate for one hour. About 15 minutes before the fish comes out of the refrigerator, begin preheating the smoker to 225 degrees Fahrenheit. Remove the salmon from the refrigerator and turn it over meat side up and unfold the parchment paper. Using a paper towel, wipe off excess salt and brown sugar. There will be some that you won’t be able to remove and that’s okay. You just want to remove as much as possible. Do not destroy the fish meat while doing this.

Now sprinkle with your BBQ Rub.

Wrap a baking sheet (large enough to hold the salmon) with a sheet of aluminum foil and spray with nonstick cooking spray. Put the salmon on top, then put it in the smoker. Place the meat probe in the thickest part of the fish and steam for 1 hour and 10 minutes or until the core temperature reaches 145 degrees F.

Remove from smoker.

Then dive in! I love to serve this salmon with lemon wedges. It is delicious to squeeze the salmon before eating it. Serve with a salad.

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perfect smoked salmon

With only 4 ingredients, this Smoked Salmon flakes perfectly and the flavor is second to none!

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  • 2.2 pounds skin-on salmon fillet
  • ½ cup brown sugar
  • ¼ cup kosher salt
  • 3 tablespoons barbecue cloth

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  • Place the salmon on a large piece of parchment paper (a piece large enough to wrap around when you’re done), on a baking sheet or cutting board, skin side down.
  • Sprinkle the salmon meat with salt and cover well. Use it all even if it seems too much, believe me.
  • On top of the salt, put the brown sugar in a thick layer, spreading to cover as much of the pulp as possible.
  • Wrap the exposed part of the salmon in excess parchment paper, then gently flip it over so it is skin side up inside the parchment paper.
  • Refrigerate for one hour.
  • About 15 minutes before the fish comes out of the refrigerator, begin preheating the smoker to 225 degrees Fahrenheit.
  • Remove the salmon from the refrigerator and turn it over meat side up and unfold the parchment paper.
  • Using a paper towel, remove excess salt and brown sugar. There will be some that you won’t be able to remove and that’s okay. You just want to remove as much as possible. Do not destroy the fish meat while doing this.
  • Now sprinkle with your BBQ Rub.
  • Wrap a baking sheet (large enough to hold the salmon) with aluminum foil and spray with nonstick cooking spray. Put the salmon on top, then put it in the smoker.
  • Place the meat probe in the thickest part of the fish and smoke for 1 hour and 10 minutes or until the core temperature reaches 145 degrees Fahrenheit.
  • Remove from smoker and enjoy your meal. Serve with lemon slices.
  1. You can use any scouring mix you find at the store or make your own.
  2. If you get a larger or smaller salmon fillet, we recommend that you adjust the smoking time. As long as the meat probe reads 145 degrees F, the fish is ready to go.
  3. I know it sounds too salty, but it definitely isn’t. Salt and sugar are a brine and it is the secret to bringing out the perfect fish with just the right amount of moisture for perfect flaking.
  4. Make sure the salmon reads 145 degrees F before removing the smoker.

Calories: 234kcal | Carbs: 14g | Protein: 25g | Fat: 8g | Saturated fat: 1g | Polyunsaturated fat: 3g | Monounsaturated fat: 3g | Cholesterol: 69mg | Sodium: 3596mg | Potassium: 640mg | Fiber: 1g | Sugar: 13g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2 mg Nutritional Disclaimer

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