Smoked Salmon for Amateurs

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.

Create a brine with 1 gallon of water, 1 cup of dark brown sugar, 1/3 cup of salt, and 1 teaspoon of instacure number one.

Stir the brine ingredients together until dissolved.

Bring the brine to a boil on the stove, stirring continuously.

Let the brine cool and pack it in a bowl with ice to bring the temperature below 40 degrees.

Wash the salmon fillets and remove any pin bones using needle nose pliers.

Trim the salmon to ensure uniform thickness.

Place the salmon in the chilled brine, ensuring it is fully submerged with a glass dish on top to weigh it down.

Refrigerate the salmon in the brine for 12 to 24 hours.

After brining, dry the salmon on paper towels and place it on a rack to form a pellicle for 1.5 to 2 hours in the refrigerator.

Preheat the smoker to 250 degrees Fahrenheit.

Oil the griddle with peanut oil and place the salmon on it in the smoker.

Smoke the salmon for about 2 to 2.5 hours.

Let the smoked salmon rest until cooled before packaging.

Vacuum seal the smoked salmon using a Kenmore vacuum seal meal.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens