Smoked Salmon | How To Make Smoked Salmon | MOLCS Easy Recipes

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.

Clean fish of all bones and dry completely.

In a flat container or zip lock bag add brown sugar, salt & pepper.

Make sure all parts of the fish are covered. Cover with plastic wrap if in a container.

Refrigerate for at least 8 hours, the longer the better.

Rinse fish and pat dry. Place salmon in refrigerator uncovered for 2 - 3 hours so it dries out a bit.

The fish will be a bit sticky or tacky. This will allow the fish to absorb the smoke better.

Use a grill pan coated with cooking spray or place directly on the grate.

Place fish skin side down.

Smoke indirect heat with a grill temp between 150 - 180 F.

Brush on maple syrup occasionally for the last 1/2 hour or so of cooking.

Cook until internal temp reaches 140 - 150 F, approximately 2 1/2 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens