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Cherry Smoked Salmon With Brussel Sprouts

In this smoked salmon recipe, we are using a dry brine with brown sugar and kosher salt and smoking the salmon with cherry wood to a perfect finish.
Course Entree
Cuisine Hot Smoking
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Servings 6
Author Jeff Phillips


  • 2-3 lb salmon filet (fresh, wild caught is best)
  • 2 cups dark brown sugar
  • ¼ cup coarse kosher salt
  • 2-3 tablespoons coarse grind black pepper
  • Paper towels
  • Jeff's original rub


  • Remove fish from package and lay it on a cutting board.
  • Cut the fish into 8 equal servings.
  • Using a sharp knife, remove the skin from the flesh.
  • Rinse the fish under cold water to remove any scales.
  • Pat dry with paper towel.
  • Make dry brine mixture using 2 cups dark brown sugar, ¼ cup of kosher salt and 2 TBS of coarse ground pepper. Mix well.
  • Create a thin layer of the dry brine mixture in a lidded plastic or glass container.
  • Lay the dry pieces of fish onto the thin layer.
  • Create a thin layer of the dry brine mixture on the top and sides of the pieces of fish.
  • Pat it into place with your hand.
  • Put on the lid and place container into fridge for 6-8 hours.
  • Rinse the fish well under cold water and pat completely dry with a paper towel.
  • Place the fish onto a cooling rack and into the fridge to dry for 2-3 hours or until the outside of the fish is tacky to the touch and has a shiny appearance.
  • Sprinkle a very thin layer of Jeff's original rub onto the top of the salmon to season.
  • Setup your smoker for cooking at about 180°F with indirect heat using cherry wood for smoke.
  • Let the fish cook for about 1.5 hours or until the fish reaches 125-145°F in the thickest part. (while USDA recommend 145 °F, most chefs recommend 125 for a more tender and moist salmon).
  • Remove from the smoker and serve immediately.