Description
A simple yet professional homemade smoked salmon recipe that yields a flaky, smoky, and flavorful result. This method uses a wet brine and a pellicle step to ensure the smoke adheres properly, creating a restaurant-quality appetizer or main course.
Ingredients
- 1.5 to 2 pounds skin-on salmon fillets
- 1 cup kosher salt (Diamond Crystal recommended)
- 1 cup brown sugar
- 4 cups warm water
- Freshly cracked coarse black pepper
- Wood chips (Applewood, Cherry, or Hickory), soaked for 30 minutes
Instructions
- In a large bowl, combine 1 cup of kosher salt, 1 cup of brown sugar, and 4 cups of warm water. Stir until completely dissolved to create the brine.
- Place salmon fillets in a glass or ceramic dish large enough to hold them in a single layer. Pour the brine over the fish, ensuring they are fully submerged. If a fillet floats, weigh it down with a plate.
- Cover the dish with plastic wrap and refrigerate for 6 to 12 hours (overnight is recommended).
- Remove the salmon from the brine and rinse briefly under cold water to remove excess salt. Pat dry with paper towels.
- Place the fillets skin-side down on a wire rack set over a baking sheet. Refrigerate uncovered for 1 to 2 hours until a tacky, shiny layer (pellicle) forms on the surface.
- Preheat your smoker to 225°F (107°C). Add soaked wood chips according to the smoker’s instructions.
- Place the salmon on the smoker grates, skin-side down. Smoke for 2 to 3 hours, or until the internal temperature reaches 145°F (63°C).
- Remove the salmon from the smoker and let it cool completely before slicing.
Notes
The pellicle (tacky surface layer) is crucial for smoke adhesion; do not skip the air-drying step. Keep smoker temperature steady below 250°F to prevent drying out the fish. For a milder taste, brine for 6 hours; for a robust deli-style texture, brine for 12 hours. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 to 3 hours
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 3 ounces
- Calories: 170
- Sodium: 800
- Fat: 10
- Saturated Fat: 2
- Protein: 17
Keywords: smoked salmon, homemade smoker, easy smoked salmon, hickory salmon, applewood salmon, brined salmon, pellicle technique, high protein snack, gluten-free seafood