This is How I get PERFECT Smoked Salmon EVERY Time

smoked salmon

🥗Healthier: grilled salmon

💰Cheaper: canned salmon

Canned salmon is more affordable and still provides omega-3s.

honey

🥗Healthier: maple syrup

💰Cheaper: corn syrup

Maple syrup offers a similar sweetness with a unique flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos are often less expensive.

ginger

🥗Healthier: ginger powder

💰Cheaper: none

Ginger powder is a convenient alternative but may lack freshness.

Prepare a wet brine by boiling 3 cups of cold water in a medium-sized pot.

Add 3/4 cup of packed light brown sugar and 1/3 cup of coarse sea salt to the boiling water and stir until dissolved.

Zest one orange and one lemon using a peeler, avoiding the bitter white part.

Add 4 cups of ice to the brine to chill it down quickly.

Trim the tail and belly ends off the 4.5 pound wild caught salmon fillet, saving the pieces for later use.

Brine the salmon by placing it in a non-reactive casserole dish and pouring the brine over it, ensuring it's submerged.

Cover the dish with plastic wrap and refrigerate for 12 hours or overnight, but not more than 24 hours.

Remove the salmon from the brine and rinse it quickly in cold water to reduce saltiness.

Pat the salmon dry to create a pellicle, then let it sit for 2 hours to dry further.

Preheat the smoker to 150 degrees Fahrenheit and prepare it for smoking.

Oil the top of the salmon to prevent sticking before placing it in the smoker.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens