How To Make Dry-Brined Smoked Salmon
Why not try a different approach to cooking by going for some smoked meals? These recipes will show you new ways of enjoying your food, so you won’t be running out of ideas anytime soon. Avoid taste fatigue with these smoked meals.
Serves:
Ingredients
- 1 lb salmon fillet
- 2 tbsp kosher salt
- 1 tbsp granulated sugar
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
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Rinse the salmon fillet and pat it dry with paper towels.
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In a small bowl, combine the kosher salt, granulated sugar, black pepper, garlic powder, and onion powder.
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Sprinkle the dry brine mixture evenly on both sides of the salmon fillet, pressing it into the flesh.
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Place the salmon fillet on a wire rack set over a baking sheet.
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Refrigerate the salmon, uncovered, for at least 4 hours or overnight to allow the dry brine to penetrate the fish.
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Preheat your smoker to 225°F (107°C).
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Remove the salmon from the refrigerator and let it come to room temperature for 30 minutes.
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Place the salmon in the smoker and smoke at 225°F (107°C) for 1 hour, or until the internal temperature reaches 145°F (63°C).
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Remove the smoked salmon from the smoker and let it rest for 10 minutes before serving.
Nutrition
- Calories : 238kcal
- Total Fat : 10g
- Saturated Fat : 2g
- Cholesterol : 78mg
- Sodium : 3526mg
- Total Carbohydrates : 3g
- Dietary Fiber : 0g
- Sugar : 2g
- Protein : 31g
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