Ingredients
Equipment
Method
Step-by-Step Instructions for Perfect Smoked Salmon
- Lay the fresh salmon fillet skin-side down on a large piece of parchment paper.
- Evenly sprinkle the kosher salt over the top of the salmon, followed by a generous layer of brown sugar.
- Gently wrap the salmon in the parchment paper, ensuring it is secure, and place it in the refrigerator.
- Preheat your smoker to 225°F (107°C) about 15 minutes before removing the salmon from the fridge.
- Unwrap the salmon, flip it flesh-side up, and gently wipe off any excess salt and sugar.
- Sprinkle your chosen BBQ rub evenly across the surface to enhance the flavor.
- Transfer the salmon onto a foil-lined baking sheet and position it in the preheated smoker.
- Smoke the salmon until the internal temperature hits 145°F (63°C), which will take around 1 hour and 10 minutes.
- Carefully remove the salmon from the smoker and allow it to rest for a few minutes before serving.
Nutrition
Notes
Serve your Perfect Smoked Salmon with wedges of fresh lemon for a zesty complement.
