Smoked Salmon Recipe - How to Smoke Salmon | Chef Tips

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.

Open the package of salmon and rinse it under very cool water on both sides.

Transfer the salmon to a cutting board and pat it dry with paper towels.

Run your hand down the fillet to check for any protruding bones and remove them with tweezers or needle nose pliers.

Cut the salmon into four sections using a chef's knife.

In a bowl, mix together 2 cups of dark brown sugar, 1/2 cup of kosher salt, and 1 tablespoon of fresh cracked pepper.

Spread some brown sugar on the base of a pan and lay the salmon on top.

Pack the remaining sugar mixture on top of the salmon, ensuring no flesh is exposed.

Wrap the salmon tightly in two layers of plastic wrap, tucking it down to remove as much air as possible.

Refrigerate the wrapped salmon for at least 8 hours or overnight.

After curing, rinse the salmon under cool water to remove the salt and sugar mixture.

Pat the salmon dry and place it on a rack with nonstick spray to prevent sticking.

Let the salmon sit at room temperature for 1 to 2 hours to develop a pellicle.

Preheat the pellet grill to 150°F.

Place the salmon on the grill and smoke for about 2 hours, closing the lid.

After 30 minutes, brush the salmon with 1/4 cup of melted apricot jam.

After 2 hours, remove the salmon from the grill.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens