How To Make Dry Brine Smoked Salmon; Easy Recipe

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How To Make Smoked Salmon With Dry Brine

Make the perfect dry brine smoked salmon with this easy recipe that includes step-by-step instructions. Serve it for brunch, lunch, dinner or just as an appetizer.

For this recipe I used Sockeye Salmon filet that I purchased from Sam’s Club.

Sockeye salmon is an oiler fish and has a beautiful natural red-flesh. It’s a great source of omega-3s fatty acids making it one of the heart-healthy foods recommended by doctors.

Ingredients:

• 3/4 cup Kosher salt
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 Tablespoon fresh cracked pepper
• Salmon filet with skin on

Directions:

In a medium bowl combine kosher salt, sugars and fresh cracked pepper and set aside.

Prepare a large piece of heavy duty foil that will completely cover the salmon when wrapped. I like to use double thickness foil.

Prepare a large piece of plastic wrap that will also cover the salmon when wrapped. Place the plastic wrap on top of the foil.

Put about 3/4 cup of dry brine on top of plastic wrap and spread out to the length of the salmon.

Place salmon (skin side down) on top of dry brine.

Pour about 1/2 cup dry brine on top of salmon and spread evenly.

Place the other salmon filet on top of the dry brine (skin side up). Then put the rest of the dry brine on top and distribute evenly.

Fold over plastic wrap and close ends tightly.

Then fold over foil tightly and place salmon in the refrigerator for 6 hours.

To be safe place the salmon on a plate lined with paper towels to catch any fluid that may escape from the wrapped fish while in the refrigerator.

Remove salmon from the refrigerator and carefully unwrap. Rinse well under cold water to remove excess salt.

It’s best to run under the water for a good 2-3 minutes making sure all salt is removed.

Preparing to Smoke Salmon

Smoking salmon is super easy to do. When smoking meats we have a small Traeger Grill that uses wood pellets but I’m sure any smoker will do.

I really like using this smoker because it’s so small and I can maneuver it around with ease. Plus it’s electric. I can just plug it in, turn the dial to smoke or heat and viola, I’m in business!

Place each filet in its own heavy duty foil tray. Again, I make a double layer foil tray so the fish will hold up on the hot grill.

Smoke Salmon

Place salmon in smoker uncovered. Close lid and smoke for about 30 minutes.

After 30 minutes of smoking open smoker lid and carefully close foil around salmon.

Turn smoker to medium heat and cook salmon for about 20-30 minutes or until fish registers at 160 degrees Fahrenheit.

Note: If you don’t have an instant read thermometer you may want to invest in one. I can’t stress how much having one has changed my life! It has actually made my meals better because I get them to the right temperature.

Serving Salmon

For this dry brine smoked salmon I like serving it on a fish serving board with toasted bagel chips or crostini’s made from French bread.

Condiments include: mayonnaise, fresh dill, sliced lemons, a side of horseradish, capers and cream cheese. Although optional, I used fresh parsley to add a little color.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING A DRY BRINE SMOKED SALMON. I DO HOPE YOU ENJOY!

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How To Make Dry Brine Smoked Salmon; Easy Recipe

Make the perfect dry brine smoked salmon with this easy recipe that includes step-by-step instructions. Serve it for brunch, lunch, dinner or just as an appetizer.

Course Appetizer, brunch, dinner, lunch

Cuisine American, Heart-Healthy

Keyword fish, salmon, smoked salmon

Prep Time 30 minutes

Cook Time 1 hour

Brine 6 hours

Total Time 7 hours 30 minutes

Servings 6 people

Author jettskitchen.com

Ingredients

• 3/4 cup Kosher salt
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 Tablespoon fresh cracked pepper
• 2 ounce Salmon filets with skin on

Instructions

1. In a medium bowl combine kosher salt, sugars and fresh cracked pepper and set aside.

2. Prepare a large piece of heavy duty foil that will completely cover the salmon when wrapped. I like to use double thickness foil.

3. Prepare a large piece of plastic wrap that will also cover the salmon when wrapped. Place the plastic wrap on top of the foil.

4. Put about 3/4 cup of dry brine on top of plastic wrap and spread out to the length of the salmon.

5. Place salmon (skin side down) on top of dry brine.

6. Pour about 1/2 cup dry brine on top of salmon and spread evenly.

7. Place the other salmon filet on top of the dry brine (skin side up). Then put the rest of the dry brine on top and distribute evenly.

8. Fold over plastic wrap and close ends tightly.

9. Then fold over foil tightly and place salmon in the refrigerator for 6 hours. To be safe place the salmon on a plate lined with paper towels to catch any fluid that may escape from the wrapped fish while in the refrigerator.

10. Remove salmon from the refrigerator and carefully unwrap. Rinse well under cold water to remove excess salt. It’s best to run under the water for a good 2-3 minutes making sure all salt is removed.

Preparing To Smoke Salmon

1. Smoking salmon is super easy to do. When smoking meats we have a small Traeger Grill that uses wood pellets but I’m sure any smoker will do.

   I really like using this smoker because it’s so small and I can maneuver it around with ease. Plus it’s electric. I can just plug it in, turn the dial to smoke or heat and viola, I’m in business!

   Place each filet in its own heavy duty foil tray. Again, I make a double layer foil tray so the fish will hold up on the hot grill.

Smoke Salmon

1. Place salmon in smoker uncovered. Close lid and smoke for about 30 minutes.

2. After 30 minutes of smoking open smoker lid and carefully close foil around salmon.

3. Turn smoker to medium heat and cook salmon for about 20-30 minutes or until fish registers at 160 degrees Fahrenheit.

   Note: If you don’t have an instant read thermometer you may want to invest in one. I can’t stress how much having one has changed my life! It has actually made my meals better because I get them to the right temperature.

Serving Smoked Salmon

1. For this dry brine smoked salmon I like serving it on a fish serving board with toasted bagel chips or crostini’s made from french bread.

   Condiments include: mayonnaise, fresh dill, sliced lemons, a side of horseradish, capers and cream cheese. Although optional, I used fresh parsley to add a little color.

2. ENJOY!