Rick's Smoked Salmon Recipe | GE Profile Smart Indoor Smoker

salmon fillet

🥗Healthier: trout

💰Cheaper: mackerel

Mackerel is often less expensive and still offers a rich flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt provides a healthier option with similar creaminess.

Start with high-quality salmon, preferably farm-raised.

Prepare a dry brine with 1 cup kosher salt and 1 cup dark brown sugar, mixing them together until well combined.

Wrap the salmon fillet in plastic wrap after applying the dry brine evenly over it.

Refrigerate the wrapped salmon for 1.5 to 2 hours to allow the brine to work.

After 1.5 hours, unwrap the salmon and rinse off the brine under cold water to remove excess salt and sugar.

Pat the salmon dry with paper towels and return it to the fridge for another 1.5 to 2 hours to develop a pellicle.

Check the salmon after 2 hours; it should have a shiny, sticky surface.

Lightly brush the salmon with honey and sprinkle with a little salt before smoking.

Prepare the smoker with cherry wood pellets and set it to 200°F.

Insert a probe thermometer into the salmon and set the target internal temperature to 125°F for a moist finish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens