Few fish have the versatility or appeal of salmon. It’s easy to find and cook, and it pairs well with a variety of seasonings. While most of us are comfortable searing and baking a filet, smoking salmon isn’t as common. But a recent viral post featuring smoked salmon has the internet raving about the delicious flavor profile. Cold-smoking salmon imparts subtle flavors of fresh herbs and citrus. It’s a savory bite that’s great for light meals and snacks. Hot-smoked salmon offers more robust and pronounced flavors, with a meaty texture to match.

Takeaways New Hide ▲

Smoked salmon adds

savory depth to

any gathering's menu

Homemade smoked fish

can be a

safe treat for

pet-friendly homes

Smoking salmon at

home is easier

than most think

A brine of

salt and sugar

creates rich flavors

❮

❯

If the idea of smoking meat of any kind, let alone fish, sounds daunting, you’re not alone. Despite being a beloved staple, the process of smoking fish is delicate and is usually left to professionals. However, the truth is you don’t need much skill to create a flavorful smoked filet. With the right ingredients, patience, and a kiss of heat, you can have a savory-sweet dish that’s bound to become the star of any gathering.

Making the Brine

The first step to smoking salmon is creating a brine. Unlike the brine used for Thanksgiving turkeys, smoked salmon brines consist of only dry ingredients. The mixture includes salt to cure and brown sugar to caramelize, adding a sweet contrast to the smoked flavor. Once the brine is made, it’s used to cover the salmon fillets, curing and deeply imparting flavors throughout the meat. This process is far from new-age and has been used for centuries to preserve and flavor different meats during the winter. In the case of salmon, the brine only needs to sit for a few hours or overnight, if desired. As the brine seeps into the fish, it brings out the water, keeping it preserved and fresh.

Smoking the Salmon

This step is where things can get a bit tricky. While some recipes call for an electric smoker, using a grill will deepen the flavors of the brine and give you that delicious smoked aroma the dish is known for. If you have a smoker grill, you’re halfway to the finish line. After rinsing the liquid from the brined meat and patting it dry, all that’s left to do is place it on the grill at a low temperature to lightly smoke the fish.

@kamrynfletch

Cooking w/Kam episode 1 ft. the best dad in the 🌎! #smokedsalmon #smokedfood #recteq #grill #foodie #foodtiktok #salmon #foodtok #greenscreenvideo

♬ Love You So – The King Khan & BBQ Show

Candied Smoked Salmon

Ingredients

• 1/2 cup Kosher salt
• 2 cups brown sugar
• 1 tablespoon cracked pepper
• 1 large salmon filet

Instructions

1. Add all of the dry ingredients to a bowl and stir to combine. Pour a portion of the mixture into a small dish, setting the rest aside.
2. Cut salmon into smaller filets and place on top of the mixture in the dish. Then, cover with remaining brine mixture.
3. Seal with plastic wrap and lid, then refrigerate for 2 hours.
4. Remove from refrigerator and rinse off residual liquid.
5. Cut the filets into pieces and arrange on a grill rack.
6. Place rack in grill and smoke on low heat for 2 hours.

If you want to keep cooking with Home & Texture, subscribe to our newsletter, Plated, to have delicious recipes delivered right to your inbox every week.