Smoked Salmon
Ingredients
The salmon
The brine
-
1
cup
brown sugar
-
¾
cup
kosher salt
Instructions
- Place the salmon filet in a large, flat non-reactive dish.
- Mix brown sugar and salt in a bowl, then rub the mixture over both sides of the salmon.
- Cover the salmon with plastic wrap and refrigerate for 24 hours.
- Rinse the salmon under cold water to remove the brine, then pat it dry with paper towels.
- Transfer the salmon to a baking rack over a rimmed baking sheet, skin side down, and let it dry at room temperature for 2 to 4 hours.
- Preheat the smoker to 150 degrees Fahrenheit.
- Place the salmon directly on the grate, skin-side down, and smoke until it reaches an internal temperature of 145 degrees, about three hours.
Nutrition Facts (estimated)
Servings
12 (4-ounce) servings
Calories
231
Total fat
7g
Total carbohydrates
18g
Total protein
23g
Sodium
7128mg
Cholesterol
62mg
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