Homemade Smoked Salmon
Give homemade smoked salmon a try with just a few ingredients—you’ll be pleasantly surprised by how simple it is to prepare and how delicious the results are.
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Ingredients
- 700 g sockeye salmon whole fillet
- 1 tablespoon salt kosher
- 1 teaspoon brown sugar
- 1 tablespoon oil
- 1 teaspoon paprika
- 2 cups woodchips
Instructions
Prepare the Salmon:
- Combine the salt and sugar.
- Pat the salmon dry with a paper towel and place it on a wire rack.
- Check for any remaining pin bones by gently running your finger along the flesh. Remove any bones using pliers or tweezers.
- Season the salmon with the salt and sugar mixture, applying more to the thicker parts and less to the tail.
- Place the rack over a baking sheet, cover the salmon, and refrigerate for at least 8 hours.
- After curing, rinse the salmon under running water to remove the brine.
- Pat the salmon dry with a towel and return it to the rack.
- Leave the salmon uncovered in the fridge to air-dry and form a tacky outer layer (pellicle).
Prepare the Wood Chips:
- Soak the wood chips in water for at least an hour.
- Line the bottom of the broiler pan with foil and scatter the soaked wood chips on top.
Smoke the Salmon:
- When ready to cook, place the salmon on the broiler pan.
- Season with paprika and rub with a small amount of oil.
- Turn the grill burner to the lowest setting and place the broiler pan on top.
- Cover the grill and smoke the salmon for 20-30 minutes, maintaining a temperature below 200°F.
- Continue smoking until the internal temperature of the salmon reaches 130-145°F.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
