Over the weekend, I had a lot of free time so I decided to get busy in the kitchen. It’s been a long time since I’ve really spent time cooking. Most of the recent meals I’ve made are just quick and easy meals such as sheet pan dinners due to my very busy days. Now that we have settled, I have time to cook again! This new smoked salmon recipe is unique as it is brined before smoking. However, you really need to prepare in advance to get the desired flavor.
I make it a point to eat healthy food and encourage my family to do the same so we stay away from microwave-ready food packets. I would rather prepare meals in advance, freeze them, and reheat them for later. Salmon is among the staple ingredients that we never run out of. If you will notice, I have a lot of salmon recipes such as Firecracker Salmon, Oven Baked Salmon, and Salmon with Lemon and Garlic. Salmon is a very versatile ingredient, plus it is rich in Omega-3s which is good for heart health.
How to Make this Smoked Salmon Recipe
If you want to make this recipe, make sure you prepare in advance. Anyway, as you cook, you can just leave it in the smoker while you prepare your salad or side dishes and tidy up. The secret to this smoked salmon recipe is in the brining process. This ensures that the flavor infiltrates the salmon while still retaining its juiciness.
Brining is the process of submerging the meat, poultry, or fish in a salted solution. The salmon then absorbs the extra flavor and salt which makes it juicier and more flavorful. Brining recommended for lean meats that tend to dry out when cooked, such as poultry breasts, turkey, ribs, and salmon. You can also brine fruit, vegetables, and cheeses which is otherwise known as pickling.
Let’s Get Cooking!
Anyway, I’d like to share with you this smoked salmon recipe. Healthy meals do not need to cost you an arm and a leg, you can easily make them at home. Serve with some salad greens for dinner for a complete and hearty meal!
Don’t forget to share this recipe with your friends. Leave us a comment and share your salmon recipes, too!
Brined and Smoked Salmon Recipe
Ingredients
- 1 whole salmon filleted
Brining Solution
- 1/4 cup salt
- 1/2 cup brown sugar
- 1/8 cup low sodium soy sauce
- 1 1/2 cup water
- 1 tbsp garlic powder
- 1 tbsp garlic cilantro lime seasoning
Instructions
- Mix all ingredients for the brining solution.
- Place the salmon in a deep dish and pour the brining solution. Make sure the salmon is fully submerged. Cover with a plastic wrap and refrigerate overnight.
- After brining, wash with cold water and pat dry. You can also leave it on a cooling rack to dry for about 4 to 5 hours. Dry salmon smokes and tastes better.
- Smoke at 200 degrees F for 4 hours or until internal temperature reaches 145 degrees F.
10 Responses
It took a while to prepare but it was worth it. It came out juicy. Yum! It had the right amount of spices! You all should definitely try this one!
Don’t have a whole salmon.
Need advise about smoking time.
4 hours for 1/2 a salmon, think it might be shoe leather?
Internal temperature needs to reach 145 then your salmon is complete
Smoke at a low temperature, I prefer 160°f and always cook to temperature, not time.
When cooking any kind of meat, it is best to use a digital meat thermometer. I always make two fillets out of a whole fish. If your event calls for the entire fish, place both fillets on the baking rack side by side, set to 200 degrees. If your smoker works efficiently, it should cook both pieces in about 4 to 5 hours or when your meat thermometer reads 145F
I like to smoke to a finish temperature. I find 135° finishes more like flaky oven salmon with lots of oils remaining. 145° is firmer, less oily but not dry.150° is as high as I recommend. This will have bright red/orange outside and be crumbly. I like this for dips and cheese balls.
Absolutely wonderful. I finished at 145 and it was perfect. Took almost 8 hours but it was well worth it. Take the time to do the brine and drying properly and you will be well rewarded.
Will this be good for a Chinook salmon also?
Hi, Mary. Thank you for reaching out. I haven’t tried it with Chinook salmon but yes, you can also do this. To be on the safe side, cook it at a minimum temperature of 145°F and gradually increase the temperature after an hour until you reach the desired doneness. Chinook salmon is more fatty than regular Atlantic salmon; Atlantic salmon is leaner so it also cooks faster. Hope this answers your question!
Thank you for sharing