Smoked Salmon
Versatile smoked salmon that can be stored in the refrigerator and enjoyed in various dishes such as sandwiches, salads, or any other culinary creations you desire.
Equipment
- Smoker
- Tongs
- Mixing Bowl
- Pastry Brush
- Chef Knife
Ingredients
- 16 oz salmon filet skin on
- 1/8 cup kosher salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/8 cup light brown sugar
- 1 tbsp fresh dill finely chopped
- 1 lemon zest
Instructions
- Prepare a smoker with wood or pellets (preferably hickory or apple wood) to 200℉/93℃.
- Prepare a bowl. Add salt, garlic powder, and onion powder. Mix well.
- Sprinkle the rub powder evenly on the salmon, then sprinkle the chopped dill on the surface of the salmon. Place it on a platter uncovered in the refrigerator for 4 to 6 hours. Then rinse, pat dry, and refrigerate it uncovered overnight.
- To achieve the best results when smoking salmon, aim for an internal temperature of 133℉ (56℃). Using a wireless meat thermometer is crucial for monitoring the salmon's internal temperature throughout the smoking process. Simply insert the probe into the thickest part of the salmon, ensuring that the safety line is fully immersed.
- Select fish→ salmon→ fillet in the parameters list. Set the target temperature to 133℉/56℃.
- Transfer the salmon into your preheated smoker, then securely close the lid.
- To begin the process, simply press the start button on your phone. You will be notified once your food is ready to be removed from the smoker. Using tongs, carefully remove the salmon and place it on a heat resistant surface.
- Carefully remove the probe.
- Place leftovers in a sealed container and refrigerate up to 10 days.
Video
Nutrition
Calories: 199kcalCarbohydrates: 10gProtein: 23gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 62mgSodium: 3590mgPotassium: 617mgFiber: 1gSugar: 7gVitamin A: 59IUVitamin C: 15mgCalcium: 31mgIron: 1mg
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