Description
This smoked salmon recipe delivers a smoky-sweet flavor by curing salmon filets with a mix of salt, brown sugar, and spices before slow smoking them on a pellet grill. Perfect for a protein-packed snack, adding to dips, spreads, chowders, or freezing for later, this easy homemade smoked salmon is a delicious way to enjoy a classic delicacy.
Ingredients
Scale
Salmon and Brine
- 2.5-3 Pounds Salmon Filets
- 4 Cups Filtered Water
- 1/3 Cup Kosher Salt
- 1/2 Cup Brown Sugar
- 2 teaspoons Garlic Powder
- 2 teaspoons Black Pepper
Finishing
- Pure Maple Syrup (for glazing after smoking)
Instructions
- Prepare the Brine: In a large container, combine 4 cups of filtered water with 1/3 cup kosher salt, 1/2 cup brown sugar, 2 teaspoons garlic powder, and 2 teaspoons black pepper. Stir until the salt and sugar are fully dissolved to create an aromatic curing solution.
- Brine the Salmon: Submerge the salmon filets completely in the prepared brine, ensuring they are fully covered. Refrigerate the salmon in the brine for 4 to 6 hours to allow the flavors to penetrate and the fish to cure properly.
- Rinse and Dry: After brining, remove the salmon from the liquid and rinse it gently under cold water to wash off the excess salt and sugar. Pat the salmon dry with paper towels, then place it on a rack and allow the surface to dry and develop a tacky pellicle for about 1 hour in the refrigerator. This step helps the smoke adhere better.
- Preheat the Pellet Grill: Set your pellet grill to a low temperature, around 180°F to 200°F (82°C to 93°C), and allow it to reach the desired heat level to gently smoke the salmon.
- Smoke the Salmon: Place the salmon filets skin-side down directly on the grill grates or on a smoker rack. Smoke the salmon slowly for about 5 hours, maintaining a consistent temperature to infuse the fish with rich smoky flavor and achieve a delicate texture.
- Glaze with Maple Syrup: In the last 30 minutes of smoking, brush pure maple syrup over the top of the salmon filets to add a sweet glaze that complements the smoky aroma and flavor.
- Cool and Serve: Once smoked, remove the salmon from the grill and let it cool at room temperature for a few minutes. Serve warm or chilled as a snack, use it in dips, spreads, or chowders, or store it in the refrigerator or freezer for later enjoyment.
Notes
- This recipe is designed specifically for smoking salmon on a pellet grill to achieve an ideal smoky-sweet flavor.
- Smoked salmon makes a protein-rich snack and can be incorporated into various dishes like dips, spreads, or chowders.
- Make sure to monitor the pellet grill temperature closely to maintain a consistent low heat for optimal smoking results.
- Freezing smoked salmon extends its shelf life and preserves flavor if not consumed immediately.
- Allowing the salmon to form a pellicle ensures the smoke flavor adheres well, enhancing taste and texture.
Nutrition
- Serving Size: 4 ounces
- Calories: 134 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 19 g
- Cholesterol: 52 mg
