Smoke Salmon Recipe

dirtanddough.com

Learn how to make perfectly smoke salmon with a smokey-sweet finish. Great for a snack, dip or chowder.

Equipment

- Pellet Grill -Wire Cooling Rack -Glass Bowl or Baking dish -Basting Brush

Ingredients

Salmon Water Kosher Salt Brown Sugar Black Pepper Garlic Powder Pure Maple Syrup

Prepare the Fish

Prepare the fish by removing or cutting out the pin bones and cutting into 2" pieces.

1

Brine the Salmon

Whisk all the brine ingredients in cold water until fully dissolved. Pour over fish.

2

Brine the Salmon

Make sure salmon is fully covered. Mix well and add more water if needed. Rest in refrigerator for 8-12 hours

3

Rest on Wire Rack

Drain brine and lay all the fish out on a wire rack. Keep in refrigerator another 12 hours.

4

Smoke

Place on grill grates and smoke at 180 for 3-5 hours. Baste with maple syrup 2-3 times.

5

Remove Skin

Smoke until the internal temp is 145 degrees. Remove skin while still warm.

6

Cool

Allow salmon to completely cool then store in the refrigerator or freeze.

7

Recipes

Make a smoked salmon dip.

8

Recipes

Or Smoked Salmon Chowder

8

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