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Smoked Salmon

Smoked Salmon


  • 2 salmon filets with skin
  • 2 cups kosher salt
  • 1 tbsp ground black pepper
  • 3 cups brown sugar
  • 2 tbsp of maple syrup or honey


Dry Brine Salmon

  1. In large bowl, combine kosher salt, brown sugar, and black pepper and mix. Brown Sugar, Salt, and Pepper

  2. Place enough parchment paper on a cookie sheet to cover bottom plus enough to cover entire top. Brown Sugar, Salt, and Pepper

  3. Put half of the sugar and salt mixture on the baking sheet and place salmon filets down skin first. Salmon Filets

  4. Pour remainder of sugar and salt on top and cover with parchment paper. Salmon Filets

  5. Place second cookie sheet on top and then place heavy objects on second cookie sheet to apply pressure. Leave in refrigerator for 12 to 24 hours. Dry Brine

  6. Remove from the fridge and rinse any of the salt/sugar mixture off the salmon with cold water. Place on a rack and let sit in the refirgerator for another 24 hours. Salmon Filets

Smoking the Salmon

  1. Preheat smoker to 160° F.

  2. Place the salmon filets in the smoker and smoke until internal temperature of the largest filet is 120° F. Smoking Salmon Filets

  3. Apply honey or maple syrup to the top of each filet and then continue cooking until the internal temprature reaches 140° F. Smoked Salmon