Description
Deliciously smoked skin-on salmon that is brined for enhanced flavor and moisture.
Ingredients
Scale
- 3 lb skin-on salmon (brined)
Instructions
- After brining for 8 hours, remove salmon from brine solution, shake off excess and place salmon on a rack to drain.
- Transfer to a parchment-lined baking sheet in front of a fan or in a well ventilated area to dry and develop a pellicle (shiny, tacky skin). Alternatively, leave salmon uncovered in the refrigerator to create a pellicle.
- Cut the salmon filet horizontally into thirds for easier handling and transfer pieces to a smoking rack sprayed with oil to prevent sticking. If the filet doesn’t have a pellicle, place the brined salmon on aluminum foil about the size of the fish to keep the smoke moving around the fish.
- Add 1 inch of water to the water tray (or follow directions for your smoker). Add alder wood chips to internal smoker box and smoke salmon for 4-6 hours, depending on thickness and size. Fish should have an internal temperature of 145°F. On a gas grill, start the temp at 100°F for 2 hours, then 140°F for 2 hours, and finally 175°F for the last hour. Feel free to baste with the brine mixture each time you bump up the heat if you like.
- On a pellet smoker grill, because a Traeger pellet grill/smoker doesn’t go lower than 165°F, smoke for 4 hours, depending on thickness and size. Most filets are 3/4″ to 1-inch in height at the thickest part. As with everything, times may vary, so check periodically. Smoke until fish reaches an internal temperature of 145°F. Feel free to baste with the brine mixture each time you bump up the heat if you like.
- After removing smoked salmon from the smoker, allow it to rest on a cooling rack for an hour. Serve immediately or cool slightly, then refrigerate until ready to serve. Refrigerate wrapped in plastic wrap or a container and use within 8-10 days or freeze.
Notes
- Note 1: Brining helps to enhance flavor and moisture in the salmon.
- Note 2: Developing a pellicle is important for proper smoking.
- Note 3: Use specific smoker instructions for best results.
- Prep Time: 8 hours
- Cook Time: 6 hours
- Category: Main Dish
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 0 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 36 g
- Cholesterol: 100 mg