This is a fantastic How to Make Smoked Salmon and Brine Recipe for the perfect Sunday brunch. I’ll take you step by step through how to make my Smoked Salmon and Brine and you’ll never need purchase store bought smoked salmon again. Deal? I’ve made a new video to walk you through it all, see below!
In this post I’ll also talk about how to develop a shiny skin on the brined salmon, which is called pellicle. The pellicle seals and creates a sticky surface on the fish for the smoke to adhere to.
Smoked salmon, or any fish actually, on a nice toasted bagel with cream cheese is just a wonderful breakfast. Here is a brine for salmon I use before it goes in the smoker. Some people call a brine a “cure” when smoking fish. Whatever you call it this one imparts a lot of good flavor and when smoked is perfection. This process eliminates moisture from the fish, adds flavor and helps in the preserving process.
MY LATEST VIDEOSWith the typical brine being three elements – sugar, salt and water and most being equal parts sugar and salt, I use a quarter cup salt to one third cup sugar to four cups liquid. The liquid being water, soy sauce and a dry, white wine here. Feel free to use low sodium soy sauce or adjust to less per your taste.
How do you make a brine solution?
For a basic brine, the typical ratio of salt to water for a brine is 4 tablespoons of salt per 4 cups of water. Place the meat (chicken, turkey, pork or fish) in a container big enough to hold the meat and dissolve the salt in the water.
For this brine recipe, sugar and other spice flavorings are added. The soy sauce and wine, when added to the water, total the basic salt to water ratio.
So for this brine, mix together the sugar, salt, soy sauce, water, wine, onion and garlic powders, pepper and Tabasco sauce in a bowl with a whisk to incorporate thoroughly and dissolve the sugar and salt.
In a 13×9″ pan pour a little of the brine in the bottom of the pan. Next place the salmon to be smoked in the pan and pour the balance of the brine over the salmon to cover. Refrigerate for 8 hours.
After it’s brined for 8 hours place the salmon on a rack to drain. Next you’ll want to place these in front of a fan or in the refrigerator uncovered to develop a shiny skin which is called pellicle.
What is a pellicle?
The pellicle seals and creates a sticky surface on the fish for the smoke to adhere to. Place the brined salmon in front of a fan to dry and develop a shiny skin, this should take 4 hours and is vital to do. You can also keep it easy and leave uncovered in the refrigerator to do this also. The cold, circulating air works great.
I cut the salmon into pieces for easier handling. Place the salmon directly on a rack sprayed with oil as it can stick sometimes.
Although, if you choose not to dry prior to create the pellicle, I usually will place the brined salmon on aluminum foil about the size of the fish because you want the smoke to move around it inside the smoker, then on the smoker rack.
Time to smoke the fish. Follow your smoker instructions, add an inch of water to the water tray, and using alder wood chips, smoke the salmon for 6 hours. On my gas grill I start the temp at 100° for 2 hours, then 140°F for 2 hours and finally 175°F for the final 2 hours. Feel free to baste with the brine mixture each time you bump up the heat if you like.
Because my new Traeger pellet grill/smoker doesn’t go lower than 160°F, I went for 5 hours and it came out beautifully. So now you have times and temps for two different styles of smoking (gas grill with smoke box and a smoker pellet grill).
After you pull the smoked salmon from the smoker allow it to rest on a cooling rack for an hour and then refrigerate or dig in!
You can keep it wrapped in plastic wrap or a container for up to 8-10 days.
Go grab some fresh bagels and cream cheese and load it up with this smoked salmon. Enjoy!
This recipe first appeared on Kevin Is Cooking March 2015 and has been updated with new photos and a video.
Smoked Salmon and Brine Recipe
Ingredients
- 3 lbs salmon
- 1/3 cup sugar
- 1/4 cup salt
- 2 cups low sodium soy sauce
- 1 1/2 cups water
- 1 cup dry white wine
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp red pepper flakes (or freshly ground black pepper)
- 1 tsp Tabasco sauce
Instructions
- Mix together the sugar, salt, soy sauce, water, wine, onion and garlic powders, pepper and tabasco sauce in a bowl with a whisk to incorporate thoroughly and dissolve the sugar and salt.
- In a 13x9" pan pour a little of the brine in the bottom of the pan. Next place the salmon to be smoked in the pan and pour the balance of the brine over the salmon to cover. Refrigerate for 8 hours.
- After it's brined for 8 hours remove salmon from brine and shake off excess and place the salmon on a rack to drain. Next you'll want to place it in front of a fan or well ventilated area to dry and develop a shiny skin which is called pellicle. The pellicle seals and creates a sticky surface on the fish for the smoke to adhere to. This should take 4 hours and is vital to do (See Note 1). You can also keep it easy and leave uncovered in the refrigerator to do this also. The cold, circulating air works great.
- I cut the salmon into thirds or quarters for easier handling. Place the salmon directly on a rack sprayed with oil as it can stick sometimes. Although, if you choose not to cool dry prior to create the pellicle, I usually will place the brined salmon on aluminum foil about the size of the fish because you want the smoke to move around it inside the smoker, then on the smoker rack.
- Time to smoke the fish. Follow your smoker instructions, add an inch of water to the water tray, and using alder wood chips, smoke the salmon for 6 hours. On my gas grill I start the temp at 100° for 2 hours, then 140°F for 2 hours and finally 175°F for the final 2 hours. Feel free to baste with the brine mixture each time you bump up the heat if you like.
- Because my new Traeger pellet grill/smoker doesn't go lower than 160°F, I went for 5 hours and it came out beautifully. So now you have times and temps for two different styles of smoking (gas grill with smoke box and a smoker pellet grill).
- After you pull the smoked salmon from the smoker allow it to rest on a cooling rack for an hour and then refrigerate or dig in! You can keep it wrapped in plastic wrap or a container for up to 8-10 days.
Notes
- The pellicle seals and creates a sticky surface on the fish for the smoke to adhere to. Place the brined salmon in front of a fan to dry and develop a shiny skin, this should take 4 hours and is vital to do. You can also leave uncovered in the refrigerator to do this also. The cold, circulating air works great.
I love this video so much, I cannot wait to meet up with you this Spring! You have a knack for the camera my friend, and this recipe is incredible with great tips (love when we get to come in for a closer look) and I love seeing Olie’s tail wagging throughout the entire production. 😀 P.S. You make me want to seriously buy a smoker!
It will be great to finally meet Sally! You cab either bake or grill these and I have notes and links for making a makeshift smoke box for the grill, and if baking, another technique, too.
I’ve never smoked my own salmon, but now I have to (obviously!). This looks superb, Kevin. I’m already imagining it piled on a bagel with cream cheese!
So much easier than one would think. I hope I demystified it Marissa. 🙂
Great instructions, Kevin! Love smoked salmon! So yummy on everything!
Thanks Dawn! LOVE, love, love this one and besides the time involved, this is beyond easy to make. Cheers! 🙂
Hi, Kevin, I have an allergy to red pepper so can’t use the flakes or tabasco. In other recipes, I’m able to substitute other things such as jalapenos or white pepper. What do you think I should do with this recipe? Thank you very much for your time.
It’s added for flavor and heat, but feel free to omit or add whatever amount of white pepper or maybe diced jalapeños you like Tarre. Thanks for stopping by and giving this one a try!
I tried the Smoked Salmon brine recipe and smoked a 4Lb sockeye in pieces. I was disappointed, due to amount of SALT required? Even using the recommended low sodium soy sauce, salmon turned out very salty! One quarter cup of salt, for 3Lbs of salmon was way too much, in my opinion! I’m not sure if cutting down on the salt is an option, since the salt may be the curing agent? But I will try to find another brine recipe as this one was not to my liking!
Dave, most brines are equal parts sugar, and salt and in this, I have the salt HALF of what the sugar is. Typically the salt to liquid (water, or like in this one, low-sodium soy sauce and wine) ratio is 4 tbsp salt to 4 cups of liquid, and it is indeed that here. I make this often, and others as well, without the overly salty taste response. Sorry that was your experience. I do not rinse the salmon after brining, but maybe that’s something you might want to do next try?
Maybe I’m just too hip, but as far as I know the word brine suggests a high impact of salt. Maybe it’s just not your taste, or you’re just not clear on the concept, but internet rants are so 1990s. I’ve used this recipe several times and only received raves of compliments from my guests. Thanks to this site for making it seem like I actually know what I’m doing in the kitchen! brine /brīn/ noun noun: brine 1. water saturated or strongly impregnated with salt. seawater. “dolphins and whales can’t help taking in the odd gulp of brine as… Read more »
I just tried your recipe, and I really like it! First time ever smoking salmon, and truthfully, new to smoking altogether. It turned out so much better than expected!
Question – How often do you add wood during the process. My only complaint was I think it could have had more smoke on the fish. (My fault entirely) My lack of knowledge shows here, and I didn’t want to over do it, which resulted in under-doing it, I think.
I would really appreciate any feedback!
I think it best to start less and go from there Kevin. I have over smoked somethings and it’s such a disappointment after waiting and salivating.
Now you have a starting point for your tastes! Remember though that some wood is stronger than others in flavor. Here’s some information on Smoker Boxes and Wood Chips for Smoking that might help you.
Happy New Year!
Good point. Over smoking explains some things in some of my previous mediocre attempts (haha)
I appreciate the tip. You have a good thing going here. Happy New Year to you too, sir!
Very good flavors, simple to make. I found 8 hours to brine to be too long. Next time I will target 4-6 hours and gauge from there. I serve this with a creme fraiche, avocado, lemon and garlic sauce S & P to taste) and it’s awesome! Thank you Kevin!
Sounds fantastic Dave, glad you tried this one.
[…] combo goin’ on (which is awesome). If you want to make your own smoked salmon, check out a recipe from my friend, Kevin, of Kevin is […]
First time I ever smoked a salmon. I also cut the salt (soy sauce in 1/2). It turned out fabulous. Everyone raved about it at our party! Love this recipe! I pay over $100 for smoked salmon. Your recipe was $25!
Excellent, love to read comments like this. Thanks for taking the time to come back and let me know Kelly.
What kind of wine do you recommend. I’m giving this a try tomorrow on my coal wood burner smoker🤞
Hi Andrew. I use a dry white wine (Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc, etc.), preference is completely up to you.
I am trying your smoked salmon recipe for the first time. My question is. Do I have to rinse the brined of before i smoke the fish? It seems like it will be super salty? Please explain.
Hi Ryan. No you don’t. A typical brine is 50/50 salt to sugar, mine is not. Be sure to dry it before smoking to develop the pellicle. If you want to be sure, for your tastes, use a small piece of salmon, as a tester. Let me know.
Thank you for the quick reply.
No problem Ryan.
Thank you very much for the recipe. I never smoked salmon before. Everybody said it was the best smoked salmon they have had, One person said they dont like smoke salmon but when he tried my smoked salmon he loved it too!!!!
Thank you again.
Gotta love that! Thanks for taking the time to come back and let me know, too Karen. 🙂
My Little Chief doesn’t have a temp gauge and I don’t have the instruction booklet. How long do I leave my salmon in there?
It’s all there in the instructions Cindy: add an inch of water to the water tray, and using alder wood chips, smoke the salmon for 6 hours. Start @ 100°F for 2 hours, then 140°F for 2 hours and finally 175°F for the final 2 hours. Feel free to baste with the brine mixture each time you bump up the heat.
Kevin, you might want to read his question again. Little chief smoker has no water tray or ability to adjust temp.
Thanks Guebbing! I would not know myself and would direct anyone using a Little Chief Smoker to consult the manufacturer’s website for correct information. Here’s the link to inquire about temp gauging.
I don’t have a Little Chief smoker but I’d suggest adjusting temp by opening the vents or leaving door/lid slightly open until the desired temp. Buy a probe to take temp. For water just use a disposable aluminum pan and find a place under lid or if a there is a spare rack
Thanks for the tips Manny.
I have used your smoked salmon recipe and love it. I use it on lake trout. My question is, can it be used on catfish?
I haven’t tried it on catfish Bob, but if you do let me know and I’ll be sure to update the recipe notes. Thanks for letting me know, glad you enjoyed the recipe.
I smoked the catfish and I wouldn’t recommend it. The fish was a 10 pounder and had a lot of fat. I guess I didn’t get all the fat of it. Maybe I’ll try smaller cat’s. I’ll keep you informed on the smaller one’s
Good to know! Thanks for reporting back Robert. I haven’t had a catfish in years. I need to fix that!
Hi Kevin,
Going to try this out… I’m new to smoking and have been wanting to smoke some salmon… do you use a piece with the skin on the one side or all skinless?
thanks
You can do both, but with the skin on one side it helps keep the salmon piece from breaking more easily. It’s completely up to you. I do both from whatever salmon looks best at the time. Pictured here in the recipe post is a skinless, and it turned out beautifully.
Hi Kevin,
The first time I tried your brine I thought that was too much Soy sauce and cut it in half and the Salmon turned out really good. I just did it again following your exact recipe and oh my god! The best I’ve ever made and people already like what I make. My smoker doesn’t have that much temp control so it was 200º for 3 hours and it was amazing. I might try the same thing with Lobster, Shrimp and Crab. Thank you so much for this.
So glad you enjoyed this one Chris. I just love it! Haven’t tried it with lobster, shrimp or crab though. Let me know how they turn out. Please! 🙂
[…] better than a Salmon cooked in a rich chunky tomato sauce? Well its Smoked Salmon cooked in a rich chunky tomato sauce! Adding that smoked factor gives this dish more life and tons […]
Hey Kevin,
Your brine recipe is the bomb. I added a little more red pepper flakes to kick it up some. Smoked it in a Traeger BBQ. It came out just perfect.
Thanks for sharing
We think alike as I like to kick it up more too. I try to keep most recipes here for “everyones” palette and advise to experiment if you like it hotter. So glad you enjoyed this one. Have a wonderful holiday and thanks so much for coming back to let me know. Cheers!
I used this recipe today and I must have screwed up because others aren’t mentioning it, but it was barely edible, it was so so salty.
Sad to read that d, not quite sure what you could have done, but this is not salty if you followed the directions. I make this all the time and I even mention how I use less salt than your typical brine of equal sugar to salt. Maybe try this again with a small cut of salmon?
I had the same experience, but I did leave it in the brine too long. The biggest problem I had was that my electric smoker doesn’t start making smoke until about 170 so after 4.5 hours of no smoke, I turned it up to 190 and got smoke so I left it there for two hours and ended up with $50 worth of desiccated, unsmoked salmon that went in the trash.
Sorry to read of your smoker issues there Gary.
That’s the way electric smokers work Kevin. They element doesn’t heat up enough to start the wood smoking at the lower temperatures. I think the recipe is good but I would be wary about the lower temps if you have an electric smoker…100 degrees is not going to create smoke
Try the same recipe but at 200º for 3 hours. Turned out perfect
Get you an amaz-N-smoke maze…you can put pellets in it and you will get lots of smoke at 100 degrees or less…depends if your smoker is in hot sun or shade.
[…] someone gets used to eating the smoked salmon, it is certain that will recognize its taste and texture like the raw salmon. Really, when choosing […]
Thanks for sharing the recipe, it’s an old one was included with the little chief smoker in the 60s. I still use the little chief which holds 10# of salmon using this recipe.
A little tip, have the butcher cut your salmon into 3” pieces and nd put them in plastic bags up to 5# per bag pour in the brine refridgerate over right into the smoker In the morning. Wait for the pellicle in the smoker then turn on the heat. Saves a lot of clean up!
Interesting Robert, thanks for the info, I’ll give that a go. Although I must say a friend of mine and I made up this recipe up and tweaked it a bit over the years a couple years ago in my kitchen, don’t recall starting with a recipe per se, but who knows… Never heard of the Little Chief Smoker, but I’d be interested in checking it out. Thanks!
We made today while waiting for it to pellicle my dog got one of the pieces! Merry Christmas Zack! It’s resting now looks amazing cant wait.
Lucky Zack! Hope you enjoy this as much as I do, let em know Paula! Merry Christmas! 🙂
Yep…I had a little Chief.
I CANNOT WAIT TO TRY THIS! FOR THE HOLIDAYS. THANK YOU!
Excellent Bobbi! Hope you enjoy it as much as I do. You can always change the alder wood chips to whatever you prefer, but I feel that wood’s subtle smoke flavor works best. Cheers!
Hi Kevin, I used your smoked salmon recipe over the weekend. I was wondering if you used Kosher or table salt? I used Kosher since that’s what I use when I brine chickens before smoking. I didn’t have low sodium soy sauce, so I cut that down by half a cup. I tasted the brine, decided I wanted it a little sweeter, so added a 1/4 c of brown sugar. The flavor isn’t dominating like other brines, nor did it effect the color of the salmon much. I haven’t smoked my salmon at those temps before, what I did notice… Read more »
I do indeed use kosher salt (will make sure to notate in the recipe). Try other woods too for the flavor change when smoking if you like, too. Happy to read you enjoyed it and mine is your new go to recipe!
Ok, here goes. This is my first smoked salmon. In fact , it’s the first thing I have ever smoked. Followed your recipe exactly. In the fridge in the brine right now. Tell ya later how it’s turns out.
This has a wonderful, subtle flavor and the texture is amazing. Thanks for giving this a try and taking the time to write and let me know Jerry!
Saved as a favorite, I love your website!
Thanks so much Broderie!
I didn’t read through all the comments so I’m sorry if you’ve already answered this, but how often are you changing your alder chips out? I’ve never smoked anything before and I plan on trying it out this weekend! Thank you so much for sharing your awesome tips, it looks absolutely fantastic!!
I just load it up the one time Donna. I don’t want it to have too much alder smoke, just a beautiful hint. Let me know how it turns out for you!
What should the internal temperature of the thickest salmon fillet be with this recipe? I see other threads where folks cook to 130 degrees F… I see other threads where 150 – 160 degrees F is recommended… other say when it flakes its done? I see that my smoked salmon flakes about 120 degrees. The last two times I’ve done this recipe I’ve gone to 135 degrees and it’s been good.
Actually I have never checked the internal temperature when smoking salmon. I just go my the temp and times I have written in the recipe instructions Gary and by feel. I would error with caution if your salmon is really thick and check it. If it is a little underdone then it’s better to smoke longer then to have on that is dried out from over smoking. Hope this helps and please let me know!
Made this for the first time yesterday. It turned out great ! This will definitely be our “go to ” recipe. : )
That’s awesome, thanks for the feedback! I just got a new smoker and plan on making a new batch myself this weekend. 😉
Thank you
I have made this recipe probably 8 times and it always receives rave reviews. Every time someone asks, I make sure to send your page.
Looking forward to bringing this tomorrow to family for Easter. Thanks from Wisconsin
Hi Eric! I was out in Madison not too long ago. Beautiful part of the country. Hope your Easter smoked salmon was a hit! Thanks so much for the feedback and letting me know. Cheers!
[…] 6. Smoked Salmon and Brine […]
Hi Kevin,
I bought a Bradley Smart Smoker, read your recipe and I like to try it. My only dilemma is that my smokers lower temperature is 120 F. Any advice how to proceed with the recipe? Thank you, Amira.
Hi Amira, thanks for stopping by. In my recipe I have temps and times as such: Start @ 100°F for 2 hours, then 140°F for 2 hours and finally 175°F for the final 2 hours. What I would do if your lowest is 120°F is maybe do this: Start @ 120°F for 1 1/2 hours, then 140°F for 2 hours and finally 175°F for the final 2 hours. My thoughts are you’re going to have to do some testing, but as long as the end result is a firm fish you should be good to go. Let me know how… Read more »
Hi Kevin
This method worked perfect, we absolutely love it. I followed your recipe, didn’t change a thing and turn out perfect. I’m doing it again tomorrow, have big crowd to feed for my husband birthday.
Thanks!
So happy to read comments like this. It’s a great one and I’m glad you guys enjoyed it. I love it myself, thanks for coming back and letting me know Amira and tell your husband Happy Birthday!
I am getting a smoker for Christmas (Smoke Hollow 36” Propane). Can’t wait to use it. My absolutely first item I am going to try is Salmon. Saw your recipe and it looks great and easy for me as I will be a novice at this. I did not see on your recipe if the salmon had skin on or off? Which do you prefer or does it matter? Just want to be sure before I try it.
Thank you in advance!
This walks you through the entire process Bob. I do leave the skin on for a little stability and when you are ready to eat the smoked salmon it’s not an issue, the meat just comes right off. Let me know how it all turns out and best of luck with the new smoker! Cheers! 🙂
Kevin, When you pull the salmon out to dry for 4 hours under a fan is that being left out on the counter? Is it okay food prep wise to leave uncooked fish out that long in room temperature. I am not familiar with this technique. Just bought a camp chef 24″ smoker and converted it to natural gas. Your recipe will be my first cook.
Hi Ryan! Feel free to leave uncovered in the refrigerator to do this also. Basically after it’s brined for 8 hours it’s pretty safe to do it. I have never had any problems and have done it both ways when I had no fan available. Just bring salmon to room temperature before smoking.
My wife bought me an electric smoker for Christmas. First time smoking Salmon. I fish Alaska every year and come back with loads of salmon (Sockeye, Kings and Silvers) I followed your recipe and it was the best smoked salmon I’ve ever tasted. Moist and tender. I took it to the office and my staff loved it. I or should I say you, have created a monster with this recipe. Many thanks for posting it.
Rene, you made my day. That’s what this site is all about! Appreciate you letting me know and thanks again.
I love smoked salmon, but hate the high price for such small portions, so I thought I’d try this on my husband’s smoker. It was a tiny bit on the salty side, but still totally delicious!! I didn’t have any wine, so I just used extra water. Next time (and there will absolutely be a next time) I’m going to reduce the salt in the brine. I think we’ll be trying your pastrami recipe next!!
So glad you enjoyed this Kami. I have adjusted the soy sauce to a low sodium one in the recipe, just a head’s up on that for your next batch. With the typical brine being three elements – sugar, salt and water and most being equal parts sugar and salt, I use a quarter cup salt to one third cup sugar to four cups liquid. The liquid being water, soy sauce and a dry, white wine here. Feel free to use low sodium soy sauce or adjust to less per your taste. Let me know how the pastrami turns out… Read more »
The salt ratio in this recipe is totally bs. This is a terrible recipe. I wasted $175.00 worth of salmon on the crap.
David, sorry to read of your experience. I have been making this same recipe to smoke salmon for years and have had no issues. As for the salt ratio, this is my personal recipe, not sure what could have happened while you were making this. This is for 3 pounds of salmon, if you paid $175 I am assuming you made more than that and possibly the ingredients amounts were off when you made yours. Not sure.
– “Next you’ll want to place these in front of a fan to cool…”
This sounds a bit odd considering that this instruction comes after removing the salmon from the refrigerator, where it’s been sitting for 8 hours.
Updated to reflect “dry” not cool. Thanks!
Have you ever used brown sugar in place of the white sugar? My dad had this great recipe also and he used brown sugar. Going to try using that in place of the white sugar. Thanks for the great recipe!
No I have not, but you know I’m gonna do just that next time. Great one Becky and Becky’s dad! Thanks and have a great weekend!
I can’t wait to try this – in fact buying the salmon today. My smoker (ancient Little Chief) has only one temp; On. Will rotating shelves be enough to compensate for the increasing temp you suggest? Other ideas?
Thanks also for the clear explanations on your recipe!
Katherine
So sorry for the late reply here Katherine! I was scrolling through to respond to a new one and saw yours. Apologies! I would think rotating is a great idea. How did it turn out? Would love to hear back and I promise to respond. 🙂
How much water do I use for the brine or is it just the wine as the liquid?
Hello Lauren. Specifically that would be 1 cup of water. The recipe states:
…2 cups soy sauce
1 cup water
1 cup dry white wine…
with instructions stating:
Mix together the sugar, salt, soy sauce, water, wine, onion and garlic powders, pepper and tabasco sauce in a bowl with a whisk to incorporate thoroughly and dissolve the sugar and salt.
Enjoy, this is a wonderful recipe. Have a great weekend.
do you rinse the brine off the salmon before letting it dry for 4 hours on a rack? Some recipes call for lightly rinsing each piece of salmon and placing on paper towels before drying on the rack to get the pellicle.
karen
Hello Karen! No I do not, I shake off as much excess as I can, but do not rinse. Any brine drips while on the rack.
This is now the second time I’m using your recipe. I absolutely love it. The first time I did it was in a old terrible smoker I have and I dry smoked it. It came out perfectly. My guests were completely impressed. It was moist on the inside but with that nice, delicately crispier exterior. Tonight I have no white wine but really good gin, so I added just a little of that with water. We’ll see what we get. It doesn’t hurt that we get great salmon up here in the Pacific Northwest. Thank you this is the perfect… Read more »
Thanks for making my day with your comment here Jen, so glad you enjoyed it. The gin sounds interesting. I need to pick up a Copper River salmon and smoke some more myself! Hoping you and yours are enjoying a wonderful holiday weekend. Cheers!
I so wish we could get good salmon here. I’m told my husband is getting really good at smoking fish and meats, but so far no salmon. Your brine sounds really, really good.
The brine and the pellicle definitely make this although I’m sure this would work on other fish too. Let me know if you try this Cathy!
You have no idea how excited I am to see this recipe!!!! I don’t have a smoker but you think that’s going to stop me? No no no… 🙂 That BRINE! That’s what’s missing from other recipes I’ve seen! I <3 you!! N x
You made my day, thanks Nagi. So glad I re-posted a couple recipes here while I was on holiday as feedback has been great.
The brine IS the magic and getting that pellicle seals the deal. 🙂
Hey Kevin! I have been buying smoked salmon at least once a week since Nagi posted her smoked salmon dip a while back! You need to check it out. Gary WILL be getting the smoker out soon so we can make our own thanks to you! How do you think this would freeze? 🙂
Truthfully it is never around long enough to warrant a freeze. I’m sure if properly wrapped in plastic wrap and then a ZipLoc with the air expressed before freezing would be good. I hope you give this a try, the brine makes it Dorothy. Let me know what you guys think and tell Gary hello!
You are amazing! I would love to make my own smoked salmon…nothing better on an everything bagel with cream cheese, tomato, and red onion! Lovely.
Thank you Faith, you can do this! Or maybe if you don’t have a smoker… Hmmm maybe I need to work on a post for people who don’t have a smoker to do this I guess. New challenge!
people who don’t have a smoker ,can use a bbq as well . just keep the temp down. I have a rotisserie burner and put wood chips in a little tin foil bowl . It works great , I use this when I have a smoker full and want to do a bigger batch.
Thanks so much for this Lyle, great tips! Have a wonderful holiday.
I love a good smoked salmon, Kevin! And now that the weather is finally getting nicer (i.e. not bitterly cold), I can get the smoker out and get another batch of smoked salmon going. This one looks delicious! Hope you guys had a great weekend! 🙂
Thanks Dave. I need to make another batch of this myself! The brine really makes this for me. 😉
Can the salmon be cooked in the oven?
Hi Mary Michael and thanks for the question. I have never cooked it in the oven as I wanted the smoke flavor from using a outdoor grill. I don’t see why not, and would follow the same temperature settings spelled out in the recipe. Let me know how it works out, would love to hear about it.
For this smoked salmon recipe, do you use the water tray for moisture while smoking?
Hi Paul, yes I do. About an inch of water. I’ll add that to the instructions and post. Thanks and have a Happy New Year!
This is my favorite smoke salmon recipe by far. It’s fast simple and delicious. Do you have other smoked meat recipes?
Todd
Thanks so much Todd, appreciate the feedback. I have lots of others, just type “smoker” in the search box. Here is one of my top ones – Smoked Brisket.
Does your brine work on trout?
I have yet to try it on trout, but if you do please let me know. I might need to hunt some down and give it a go myself. Have a great holiday Blake.