Here’s a simple and flavorful way to prepare smoked salmon at home—or enjoy it with minimal prep if you’re using pre-smoked fillets.
Smoked Salmon Recipe 🐟
Ingredients
- 1 lb Salmon Fillet (skin-on, preferably fresh)
- ¼ cup Brown Sugar
- ¼ cup Kosher Salt
- 1 teaspoon Black Pepper
- Optional: fresh Dill or Lemon Zest for extra flavor
- Wood chips for smoking (apple or cherry wood recommended)
Instructions
1. Cure the salmon
- Mix brown sugar, salt, pepper, and optional lemon zest in a bowl.
- Rub the mixture evenly over the salmon fillet.
- Wrap tightly in plastic wrap and refrigerate for 4–8 hours (overnight for stronger flavor).
2. Prepare for smoking
- Soak wood chips in water for 30 minutes.
- Preheat smoker or grill to 225°F (107°C).
3. Smoke the salmon
- Place the salmon skin-side down on the smoker rack.
- Smoke for 1–3 hours, depending on thickness, until salmon reaches an internal temperature of 145°F (63°C).
4. Cool and serve
- Let salmon cool slightly.
- Slice thinly across the grain.
- Serve on bagels with cream cheese, in salads, or as an appetizer with crackers and dill.
Quick No-Smoke Option
- Use pre-smoked salmon and simply season with lemon juice, dill, and black pepper for a ready-to-eat version.
✅ Tips:
- Don’t over-smoke; it can dry out the fish.
- Curing the fish properly ensures it has that classic smoky-salty flavor.
If you want, I can also give a maple-glazed smoked salmon recipe that’s sweet, savory, and perfect for brunch or holiday meals.
