How to Smoke Salmon
Brined salmon dried to form a tacky pellicle and smoked at 180°F, with an optional salmon-chive spread.
Servings 4 servings
Ingredients
Salmon
- 2 lb salmon fillet about 1/2–3/4 inch thick
- nonstick oil if using a foil support
Brine
- 1 gallon cool water divided
- 1 cup kosher salt
- 1 cup brown sugar
- ¼ cup lemon juice
- 2 tablespoons Jeff's original rub
Optional Salmon-Chive Spread
- 8 oz cream cheese softened
- ¼ cup fresh chives chopped
- 3 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 cup smoked salmon flaked, taken from the cooked fish
Instructions
Salmon
- Dissolve the salt in 1/2 gallon water, then dissolve the sugar and mix in the rub and lemon juice.
- Place the salmon in a nonreactive container and add the brine plus the remaining 1/2 gallon water to cover. Refrigerate at least about 1 hour per pound; the author's 2 lb fillet brined for 2 hours 15 minutes.
- Drain and pat dry. Place on a rack to dry until shiny and slightly tacky, allowing about 2 hours; keep the fish cold during drying.
- Prepare the smoker for 180°F. The source alternatively starts at 150°F for the first hour before raising to 180°F.
- Smoke on the rack or a lightly oiled foil support with apple, cherry, alder, pecan or another mild wood.
- Plan about 4–6 hours and finish when the thickest part reaches 145°F. Serve as fillets or use some in the optional spread.
Optional Spread
- Combine cream cheese, chives, lemon juice and cumin. Fold in 1 cup flaked smoked salmon and serve with crackers.
Notes
Estimated yield: 4 main-dish portions from a 2 lb raw salmon fillet. The spread uses only 1 cup of the cooked fish and makes a separate appetizer batch. The source's illustrated cook took 6 hours at 180°F, following 2 hours 15 minutes brining and about 2 hours drying. Timing varies with thickness.