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Smoked Salmon

Smoked salmon is brined, chilled uncovered until tacky, then slowly smoked over alder or apple wood chips. The result is tender, smoky salmon with a skin-on fillet that reaches 145°F at its thickest point.
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Brining, drying, and resting 6 hours 10 minutes
Total Time 8 hours 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups water cold
  • 0.25 cup kosher salt Diamond Crystal
  • 0.25 cup brown sugar packed
  • 1 fillet (2 lb) salmon skin-on, pin bones removed
  • 1 cup wood chips dry, alder or apple

Equipment

  • 1 smoker

Method
 

  1. Stir the water, salt, and brown sugar in a large bowl until dissolved.
  2. Put the salmon in a gallon-size zip-top bag, pour in the brine, seal, and refrigerate for 4 hours.
  3. Remove the salmon from the brine and discard the brine.
  4. Briefly rinse the fish and pat it dry.
  5. Set it skin-side down on a wire rack over a rimmed baking sheet and refrigerate uncovered for 2 hours, until the surface feels tacky.
  6. Heat the smoker to 180–200°F.
  7. Add the wood chips according to the smoker manufacturer's instructions.
  8. Place the salmon skin-side down on the smoker grate.
  9. Smoke for 1 1/2 to 3 hours, until the thickest part reaches 145°F on an instant-read thermometer.
  10. Remove the salmon from the smoker and let it rest for 10 minutes before serving.

Notes

For the best surface and smoke, refrigerate the salmon uncovered until it feels tacky before smoking. Store leftovers in the refrigerator for 3–4 days; freezer: yes, for up to 2–3 months. For a lower-sodium variation, reduce the kosher salt, though the finished salmon will be less seasoned.