Incredible Healthy Smoked Salmon
I love smoked salmon but prefer this low-sodium version over the traditional salted brine. This is super easy to make and will be a big hit with this dill cream sauce.
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Why you'll love smoked salmon
Once you learn how to smoke salmon and discover how easy and delicious it is, you'll want to make it again and again.
Dry brining will help the salmon develop a better flavor and texture.
A nutritious meal you can serve with some coconut rice and asparagus that your guests will love.
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Ingredients
Here is a list of the ingredients you'll need. Scroll down to the recipe card, where you'll find exact measurements.
Ingredient notes
- Salmon - be sure to choose fresh farmed or fresh caught, thick salmon.
- Brown sugar - you can use regular or dark brown sugar. Dark brown sugar will make this sweeter.
- Seasonings - you can mix and match the seasonings but I used pepper, ground mustard, cayenne pepper, Everglades seasoning, and fresh dill (dried can be used).
- Salt - My version doesn't call for salt, but you can salt to taste. You can also head over to the Backwoods Gourmet Channel to check out the traditional salt brine.
How to smoke salmon
- Trim the salmon filets, leaving the skin on. Season the salmon to taste with pepper, ground mustard, cayenne pepper, Everglades seasoning, and fresh dill. Cover each piece with some of the brown sugar.
- Once seasoned, set aside in an airtight container or on a tray covered in plastic wrap in the refrigerator for 12 to 24 hours.
Note
If using salt, you would add it simultaneously with the brown sugar.
- Once brined, remove the salmon from the refrigerator. Rinse the salmon, pat dry, and put on a tray. Prepare your smoker for low and slow grilling so the smoker's ambient temperature is 140 to 150 degrees when you add in the fish. You can use oak, cherry, or pecan wood to flavor this.
- Smoke until the salmon's internal temperature reaches the USDA recommended temperature of 145 degrees. For the final hour or two of smoking, increase the heat to 175 degrees. Add water to your drip pan to keep the smoker's temperature cooler. You can also use ice in the drip pan.
Note
If the salmon is cooked too hot or too fast, then you will see a white substance start to come out of the salmon called albumin. A little bit is normal, but a lot means you've cooked the fish too fast, and it will be dried out.
Top tips
- Add water to your drip pan to keep the smoker's temperature cooler. You can also use ice in the drip pan.
- Be sure to remove as many of the pin bones as possible before brining.
- Brush your grates with oil to prevent sticking.
- Don't crowd the salmon on the smoker. If the salmon looks dry use a spray bottle to spray a small amount of water on the salmon.
Serving suggestions
Serve this hot-smoked salmon like you would any salmon that you would eat for dinner, or you can flake it to serve in a salad or some pasta. You could also flake it and make some salmon patties. Serve this with some Mississippi comeback sauce, potatoes, and broccoli.
Frequently asked questions
Cold-smoked salmon is smoked at 90 degrees, is slightly undercooked, and served cut thinly as a garnish or topping for crackers or vegetables. Hot-smoked salmon is cooked at higher temperatures and is served as an entree or flaked in other dishes like soup, salad, or pasta.
Storage & Reheating
Store in an airtight container in the refrigerator for 3-4 days.
Smoked salmon can be frozen for up to six months. Before eating, thaw completely in the refrigerator the day before.
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You can find the original recipe for How to Smoke the BEST Salmon at Home! on the Backwoods Gourmet Channel. Trust me, you should totally check it out!
Recipe
Incredible Healthy Smoked Salmon
Ingredients
- 2 pieces salmon fresh or farmed
- Pepper, ground mustard, cayenne pepper, Everglades seasoning to taste
- 1 cup brown sugar enough to cover
Instructions
- Trim the salmon filets, leaving the skin on. Season the salmon to taste with pepper, ground mustard, cayenne pepper, Everglades seasoning, and fresh dill. Cover each piece with some of the brown sugar.
- Once seasoned, set aside in an airtight container or on a tray covered in plastic wrap in the refrigerator for 12 to 24 hours.
- Once brined, remove the salmon from the refrigerator. Rinse the salmon, pat dry, and put on a tray. Prepare your smoker for low and slow grilling so the smoker's ambient temperature is 140 to 150 degrees when you add in the fish. You can use oak, cherry, or pecan wood to flavor this.
- Smoke until the salmon's internal temperature reaches the USDA recommended temperature of 145 degrees. For the final hour or two of smoking, increase the heat to 175 degrees. Add water to your drip pan to keep the smoker's temperature cooler. You can also use ice in the drip pan.
- Store in an airtight container in the refrigerator for 3-4 days.Smoked salmon can be frozen for up to six months. Before eating, thaw completely in the refrigerator the day before.
Notes
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