Perfect Smoked Sockeye Salmon Recipe • REC TEC Greg

sockeye salmon

🥗Healthier: trout

💰Cheaper: farmed salmon

Trout is often lower in cost and still offers a rich flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

dill

🥗Healthier: parsley

💰Cheaper: thyme

Parsley provides a fresh flavor and is often more accessible.

wood chips

💰Cheaper: alder wood chips

Alder wood is commonly used for smoking salmon and is often less expensive.

Start with a skin-on piece of sockeye salmon.

Smear minced garlic over the salmon.

Sprinkle about 1 teaspoon of white granulated sugar over the salmon.

Sprinkle about 1 teaspoon of kosher salt over the salmon, using a 2 to 1 ratio of sugar to salt.

Take fresh lemon thyme and place it on top of the salmon without chopping it.

Add about 1 tablespoon of vermouth over the salmon.

Wrap the salmon tightly in plastic wrap and place it in the cooler for about 24 hours, weighing it down in a pan to ensure it cures properly.

After 12-16 hours of curing, remove the salmon from the cooler.

Place the salmon on a grill mat for easier handling.

Set the smoker (Rec Tec) to 180°F on extreme smoke mode.

Put the salmon on the bottom rack of the smoker, towards the right side.

Smoke the salmon for about 90 minutes, checking it after the first hour.

After about 3 hours, check the internal temperature of the salmon, which should be around 85°F.

Remove the salmon from the smoker and place it in the fridge to cool for a couple of hours.

If needed, place the salmon in the freezer for about 30 minutes to firm it up before slicing.

Using a sharp knife, slice the salmon at an angle, stopping at the skin and lifting the slices off carefully.

Prepare a bagel with a generous smear of cream cheese, layering on slices of smoked salmon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens