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Smoked Salmon

Smoked salmon gets its savory-sweet flavor from a brown sugar and salt cure, then smokes over applewood chips until tender and flaky. A 200°F smoker and an instant-read thermometer help you reach the specified doneness.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Curing, drying, and resting 5 hours 5 minutes
Total Time 6 hours 50 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb salmon fillet skin-on, pin bones removed
  • 1 tbsp kosher salt
  • 2 tbsp light brown sugar packed
  • 0.5 tsp black pepper
  • 1 cup applewood smoking chips

Equipment

  • 1 smoker
  • 1 shallow dish
  • 1 rimmed baking sheet

Method
 

  1. Mix the kosher salt, brown sugar, and black pepper.
  2. Rub the mixture evenly over the flesh side of the salmon.
  3. Place the salmon in a shallow dish, cover, and refrigerate for 4 hours.
  4. Rinse the salmon briefly under cold water.
  5. Pat the salmon dry.
  6. Set it skin-side down on a wire rack over a rimmed baking sheet and refrigerate uncovered for 1 hour.
  7. Add the applewood chips to the smoker according to the manufacturer’s instructions.
  8. Preheat the smoker to 200°F.
  9. Smoke the salmon skin-side down for 1 to 2 hours, until the thickest part reaches 145°F on an instant-read thermometer.
  10. Transfer the salmon to a platter.
  11. Let it rest for 5 minutes before serving.

Notes

For best results, check the thickest part with an instant-read thermometer. Refrigerate leftovers for up to 3 days, or freeze them for up to 2 months.