How To Make Smoked Salmon (Dry Brine) - Delicious Smoked Salmon From Captain Zac! Juneau, Alaska!

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.

Lay out the salmon fillets on a cutting board.

Remove pin bones from the salmon fillets using a sharp filet knife.

Use fingers to locate pin bones, then cut along the top of the pin bones.

Follow the pin bones down with the knife to remove them without wasting meat.

Cut the skin to separate the bone-free piece of meat from the skin.

Cut the salmon into uniform chunks based on the size of the fillet.

Prepare two bowls: one for pin bone strips and one for the salmon chunks.

Season the salmon chunks with the dry brine mixture, ensuring even coverage.

Let the salmon sit to develop a pellicle before smoking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens