Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

We've been playing with smoked salmon recipes for years and this quick dry-brine process is easy and delicious. A go-to appetizer in our house any time there's a party. Hope you enjoy. Try serving it with plain bagels and cream cheese.

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Recipe Summary

cook:
2 hrs
additional:
8 hrs 15 mins
total:
10 hrs 15 mins
Servings:
12
Yield:
3 pounds
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix 1 cup brown sugar and kosher salt together in a small bowl.

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  • Spread a thin layer of the brown sugar mixture in the bottom of a 9-inch baking pan. Arrange 2 to 3 salmon fillets on top; cover with some of the brown sugar mixture. Repeat layers until all the salmon fillets are coated. Cover with plastic wrap and refrigerate, 8 hours to overnight.

  • Preheat a smoker to 195 degrees F (91 degrees C) according to manufacturer's instructions.

  • Rinse brown sugar mixture off salmon fillets. Brush fillets lightly with honey and sprinkle remaining 1/2 cup brown sugar on top.

  • Pour cola-flavored beverage into the smoker's water pan; add water to within 1 inch of the top. Place half of the wood chips around the perimeter of the hot charcoal. Place salmon on the cooking racks.

  • Cook salmon, adding more wood chips if needed, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 2 hours. Cool before serving, at least 15 minutes.

Editor's Note:

Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.

Nutrition Facts

296 calories; protein 20.8g; carbohydrates 45.1g; fat 3.8g; cholesterol 48.7mg; sodium 7653mg. Full Nutrition
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Reviews (1)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/21/2021
Worked out great. I have been smoking meats/fish for years and years so I dry brined longer, gave it a rinse then put it in the fridge uncovered for about 4 hours to form a pellicle. Don't be scared of dry brining especially salmon. It is hearty enough to go a couple of days dry brining. Read More