Making smoked salmon at home is not as difficult as you might think. This recipe uses a quick dry brine and hot smoking method to create the most delectable, smoky, melt-in-your-mouth salmon you will ever have.
Cold Smoked Salmon and Hot Smoked Salmon
Depending on the smoking temperature, smoked salmon can be prepared in two different ways:
- Cold Smoked Salmon: This method uses a low-temperature (around 80°F), long-duration (12-24 hours) smoking process. The low temperature allows the smoky flavor to slowly infuse into the fish without cooking it, keeping it tender with a subtle smoky taste. It’s typically sliced thin and paired with cream cheese bagels, salads, or other dishes.
- Hot Smoked Salmon: This method involves smoking the salmon at higher temperatures, usually between 120°F and 180°F (49°C to 82°C). The higher temperature cooks the salmon during the smoking process. Hot smoking takes less time than cold smoking, typically a few hours, depending on the thickness of the salmon. Hot smoked salmon has a strong smoky flavor and a flaky texture, making it perfect for sandwiches.
Taking the above information, you can see that the hot smoked salmon is cooked, and the cold smoked salmon is not cooked. This recipe uses the hot smoking method.
Brine Salmon (wet brine or dry brine)
Here are 2 traditional ways to brine salmon: wet brine or dry brine.
- Wet brine: A wet brine typically consists of water, salt, sugar, and additional seasonings such as herbs, spices, or citrus. Dissolve the salt and sugar in water, then add any additional flavorings. Submerge the salmon in the brine solution for several hours or overnight, depending on the thickness of the fillets and the desired flavor intensity.
- Dry brine: A dry brine consists of a mixture of salt, sugar, and any additional seasonings. Mix the salt, sugar, and seasonings, then evenly coat the salmon with the mixture. Let the salmon sit covered in the dry brine mixture for several hours or overnight. The salt draws out moisture from the fish, creating a concentrated brine that the fish reabsorbs.
Dry brining is often simpler and requires less space, as there is no need for a large container to hold the brine solution.
How to Smoke Salmon Step by Step
1. Brine the salmon: In a bowl, combine salt, garlic powder, and onion powder. Mix these ingredients well to create your dry rub. Sprinkle the dry rub evenly over the salmon to coat it thoroughly. Then, add chopped lemon zest and dill on top of the salmon for additional flavor. Place the salmon on a platter and refrigerate it uncovered for 4 to 6 hours. This allows the rub to infuse the salmon with flavors.
2. Develop a pellicle: Rinse the salmon under cold water and pat it dry with paper towels. Return the salmon to the refrigerator and leave it uncovered overnight. The surface of the salmon will dry out slightly, forming a sticky layer known as a pellicle. This layer is crucial as it helps the smoke adhere better to the fish during smoking.
3. Preheat the smoker: Preheat your smoker to 200°F (93°C). Use wood chips or pellets suited for smoking salmon, such as apple, cherry, or alder wood, which provide a mild, sweet smoke.
4. Smoke the salmon: Place the salmon in the smoker. Ensure it’s positioned skin-side down on the smoker racks. Close the smoker and let the salmon smoke until it reaches an internal temperature of 145°F (63°C) checked by a meat thermometer. Properly smoked salmon should be opaque and flake easily with a fork.
Meat thermometer options: Instant read meat thermometer: provides a quick temperature reading when you insert it into the thickest part of the salmon. Wireless meat thermometer: comes with a probe that stays in the salmon while it smokes, sending temperature readings to a receiver or a smartphone app.
5. Serve or Store: Enjoy your smoked salmon warm, or allow it to cool and serve it as part of a cold dish. If there are leftovers, wrap the smoked salmon in foil or place it in an airtight container. Refrigerate and consume within 10 days.
How Long to Smoke Salmon
The smoking time for salmon can vary significantly based on the temperature of the smoker, the size and thickness of the salmon pieces, and personal preference regarding the texture and flavor of the finished product.
So, how to tell if the salmon is cooked? Always use a meat thermometer to check the internal temperature of the salmon to avoid undercooking or overcooking.
The Typhur Sync smart wireless meat thermometer is the best option for monitoring the smoker’s ambient temperature and the salmon’s internal temperature. You can set the target temperature (133℉/56℃) and the Typhur App will send you alerts when the temperature reaches.
Smoked Salmon
Video
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.
Nutrition PER SERVING
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
