Smoked Salmon
Ingredients
- 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
Directions
Dry Brine Salmon
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In large bowl, combine kosher salt, brown sugar, and black pepper and mix.
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Place enough parchment paper on a cookie sheet to cover bottom plus enough to cover entire top.
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Put half of the sugar and salt mixture on the baking sheet and place salmon filets down skin first.
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Pour remainder of sugar and salt on top and cover with parchment paper.
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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.
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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.
Smoking the Salmon
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Preheat smoker to 160° F.
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Place the salmon filets in the smoker and smoke until internal temperature of the largest filet is 120° F.
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Apply honey or maple syrup to the top of each filet and then continue cooking until the internal temprature reaches 140° F.
Enjoy!
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