Slow Smoked Backyard Salmon

This smoked salmon recipe will guide you through creating a perfectly smoked, flavorful salmon filet. From preparing a savory brine to achieving that perfect smoke, you'll learn all the steps to make a dish that’s sure to impress. Let’s dive in and create some delicious smoked salmon that will be the highlight of any meal!

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How to Slow Smoke Salmonhttps://www.youtube.com/watch?v=1HS_01_k0QAIn this video, I’ll show you how to prepare and cook a beautiful piece of salmon. Incorporating fish like salmon into your diet is essential for a balanced and healthy lifestyle. When you can create delicious recipes like this one, you'll eagerly anticipate getting your recommended servings of fish.https://i.imgur.com/ATmjqm5.jpeg2024-07-01

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Simple Slow Smoked Salmon

Yield: 4+

Author: Delmarva Backyard

Prep time: 15 MinCook time: 1 H & 30 MTotal time: 1 H & 45 M

Fish, especially salmon, plays a crucial role in maintaining a balanced diet. With mouthwatering recipes like the one I'm sharing, you'll find it easy and enjoyable to meet your nutritional needs with delicious fish dishes.

Ingredients

Brine

• 1/4 cup Morton's Tender Quick
• 1/4 cup Morton's Coarse Kosher Salt
• 3/4 cup Brown Sugar
• 1 tablespoon Garlic Powder
• 1 tablespoon Onion Powder
• 1 tablespoon Celery Salt
• 1 tablespoon Coarse Black Pepper

Salmon

• 2+ lb Fresh Salmon Filet (Skin On)
• 1 teaspoon Dill
• Salt and Pepper (to taste)
• 1/4 cup Brown Sugar (for coating)

Instructions

1. Blend Ingredients – In a small bowl, blend Tender Quick, kosher salt, brown sugar, garlic powder, onion powder, celery salt, and black pepper until well mixed.
2. Coat Salmon – Lay the salmon on a sheet pan and coat it with the brine mixture thick enough to cover almost the entire filet.
3. Refrigerate Overnight – Place the brined salmon in the refrigerator overnight.
4. Rinse and Dry – In the morning, rinse the brine off the filet and place it back in the refrigerator until you’re ready to cook.
5. Season Salmon – Season the surface of the fish with dill, salt, and pepper to taste. Evenly spread the brown sugar over the surface of the salmon.
6. Prepare Smoker – Prepare your smoker for smoking at 200°F (93.3°C).
7. Smoke Salmon – Place the salmon on the smoker and smoke for 1 hour.
8. Check Temperature – Using an accurate food probe, start probing the fish in the thickest section. Remove the fish from the smoker when its internal temperature reaches 145°F (62.7°C).
9. Rest and Serve – Let the fish rest on the counter for 15 minutes. Slice into 1.5" slices and enjoy!

Notes

The white ooze you might see while cooking salmon is albumin, a protein that coagulates when heated. This usually happens when the fish is cooked too quickly at high temperatures. To prevent this, cook the salmon at a lower temperature for a longer time, ensuring a more even and gentle cooking process.

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Additional Tips

• Uniform Brine Coating: Make sure the brine mixture covers the salmon evenly for consistent flavor.

• Dry Brining: Let the salmon dry in the refrigerator after rinsing off the brine to form a pellicle, which helps the smoke adhere better.

• Wood Choice: Use alder or fruitwood for a milder smoke flavor that complements the salmon well.

• Temperature Monitoring: Use a reliable food probe to ensure accurate internal temperature readings.

• Presentation: Garnish with fresh dill and lemon slices for an attractive presentation.

And there you have it – perfectly smoked salmon that is sure to be the star of any meal! With these tips and tricks, you're ready to create a flavorful and juicy smoked salmon filet. Enjoy the rich, smoky taste and impress your guests with this gourmet dish.

FAQ Section

Q: Can I use frozen salmon for this recipe? A: Fresh salmon is recommended, but if using frozen, make sure it is fully thawed and pat it dry before brining.

Q: What type of smoker should I use? A: Any smoker that can maintain a steady temperature of 200°F will work. Popular choices include pellet smokers, electric smokers, and charcoal smokers.

Q: How do I prevent the salmon from drying out? A: Keep an eye on the internal temperature and remove the salmon from the smoker as soon as it reaches 145°F. Overcooking can lead to dry salmon.

Q: Can I add other seasonings to the brine? A: Yes, feel free to customize the brine with your favorite spices and herbs. Experimenting with flavors can make your smoked salmon unique.

Q: How long can I store the smoked salmon? A: Smoked salmon can be stored in the refrigerator for up to one week or in the freezer for up to three months. Make sure it is well-wrapped to maintain freshness.