Smoked Salmon
A simple smoked salmon recipe using a dry brine overnight to cure before smoking.
Servings Prep Time
2pounds 30minutes
Cook Time Passive Time
2hours 12hours
Servings Prep Time
2pounds 30minutes
Cook Time Passive Time
2hours 12hours
Ingredients
Instructions
  1. Wash salmon under cold water and pat dry. Cut into 1/2 lb filets.
  2. Mix dark brown sugar, kosher salt, and garlic powder in a glass bowl.
  3. Sprinkle dry brine on the bottom of a glass casserole dish. Lay filets on top and start packing with the remaining dry brine. Cover with plastic wrap, pushing down into the dish to minimize air. Cover again over the top of the dish. Set in the fridge for at least 8 hours.
  4. After curing, take the filets out and wash with cold water and pay dry. Let the filets sit out at room temp for 1 hour to form the pellicle.
  5. Add to 200°F smoker and cook for 2 hours.