Smoky Little Chief Smoked Salmon Recipe You Can Enjoy

Smoking salmon is an art that transforms this classic fish into a delicacy that tantalizes the palate. With the right approach and a few simple ingredients, you can create a dish that not only impresses your guests but also elevates your culinary skills. Below, we detail an easy recipe for smoked salmon, complete with essential ingredients and step-by-step instructions.

Smoked Salmon Recipe

This recipe allows you to enjoy the rich flavors of smoked salmon right from your kitchen. The process may seem daunting at first, but with a Masterbuilt smoker, achieving that perfect smoky flavor becomes incredibly manageable.

Ingredients

1 whole salmon fillet (2-3 lbs)
1 cup kosher salt
1 cup brown sugar
1 tablespoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Wood chips (alder or applewood recommended)

Instructions

Prepare the Brine: In a large bowl, mix together the kosher salt, brown sugar, black pepper, garlic powder, and onion powder until well combined.
Brine the Salmon: Place the salmon fillet in a large resealable plastic bag or a shallow dish. Pour the brine mixture over the salmon, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for 6-8 hours. This step is crucial as it infuses flavor and moisture into the fish.
Rinse and Dry: After brining, remove the salmon from the bag or dish and rinse it under cold water to remove excess salt. Pat it dry with paper towels. Allow it to rest on a wire rack for about 1 hour. This will help form a pellicle, a sticky layer that will help the smoke adhere.
Prepare the Smoker: While the salmon is resting, get your Masterbuilt smoker ready. Preheat it to 200°F and add your preferred wood chips to the smoker box. Alder and applewood are excellent choices for complementing the salmon’s flavor.
Smoke the Salmon: Place the salmon on the smoker rack, skin side down, and close the lid. Smoke the salmon for 1.5 to 2 hours, or until it reaches an internal temperature of 145°F. Keep an eye on the wood chips and replenish them as necessary to maintain continuous smoke.
Cool and Serve: Once cooked, carefully remove the salmon from the smoker and let it cool slightly. Slice the smoked salmon into pieces and serve it with bagels, cream cheese, capers, or even on its own as a delightful appetizer.

Enjoy the fruits of your labor with this easily approachable smoked salmon recipe that is sure to please both you and your guests. The tender, flavorful fish can be a centerpiece for any meal or a luxurious addition to hors d’oeuvres.