Smoked Salmon Fillet
Delicate salmon cured with brown sugar and coarse salt, then slowly smoked for a tender texture and rich, balanced smoky flavor.
Wood: Alder / Apple
Servings: 4
Difficulty: ★☆☆☆☆
Target Temp: 145°F (63°C)
Ingredients
- 2 lbs skin-on salmon fillet
- 1/2 cup brown sugar
- 1/4 cup coarse salt
- Black pepper
Step-by-Step
- Cure the salmon Mix brown sugar and coarse salt, pack over the salmon, and refrigerate to cure for 4 hours.
- Rinse and dry Rinse thoroughly with cold water and pat completely dry.
- Air dry Air dry in the fridge for 1 hour to form a sticky pellicle.
- Smoke Set Briefly set the smoker above 260°F (127°C) to generate smoke, then immediately lower the temperature to 225°F.
- Smoke the salmon Place salmon skin-side down on the rack and smoke for 1–1.5 hours until the internal temperature reaches 145°F.
