Smoked Salmon on The Little Chief

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.

Prepare the salmon by removing any pin bones with your fingers.

Cut the salmon into chunks for the smoker, using a cutting board as a guide.

Mix 4 cups of light brown sugar with 1 cup of Diamond Crystal salt in a bowl to create a dry brine.

Layer some of the sugar and salt mixture in the bottom of a large plastic tub.

Place the salmon pieces in the tub, ensuring they do not overlap.

Cover the salmon with the remaining sugar and salt mixture, ensuring all pieces are well coated.

Seal the tub and refrigerate for 12 to 18 hours, mixing the salmon around occasionally to ensure even brining.

After brining, rinse the salmon under cold water to remove excess sugar and salt.

Pat the salmon dry with paper towels and place it on a drying rack for 3 to 5 hours to develop a pellicle.

Prepare the Little Chief smoker for smoking the salmon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens