Smoked Salmon on the Weber Smokey Mountain

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 fillet with skin on, as it is cheaper.

Mix together 1 cup of salt, 1 cup of brown sugar, 1 tablespoon of granulated garlic, 1 tablespoon of dill, and 1 teaspoon of tarragon in a bowl.

Place a bed of the dry brine mixture in a pan and lay the salmon fillet on top.

Coat the salmon fillet with the remaining dry brine mixture, ensuring it is covered.

Wrap the salmon in the pan to prevent leaking and mess.

Refrigerate the wrapped salmon for 2 to 4 hours (or overnight if desired).

After brining, unwrap the salmon and rinse off the brine under cold water.

Pat the salmon dry with paper towels and let it rest in the fridge for at least 30 minutes to form a pellicle.

Preheat the smoker to between 225°F and 250°F, aiming for 235°F.

Place the salmon in the smoker and smoke for about 1 hour, checking the internal temperature.

Remove the salmon when it reaches an internal temperature of at least 125°F.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens