Easy Smoked Salmon Recipe How To Make It Taste Of Home

By sditcompany On Sep 21, 2024 Last updated

Easy Smoked Salmon Recipe How To Make It Taste Of Home Step 1: create the brine. in a small saucepan, combine the brown sugar, water, salt, gingerroot, bay leaves and allspice. bring the mixture to a boil. cook, stirring, until the brown sugar and salt are dissolved. remove from heat. add the cold water to cool the brine to room temperature. Place in the refrigerator for an hour. about 15 minutes before the fish comes out of the fridge, begin preheating your smoker to 225 degrees fahrenheit. remove the salmon from the fridge and flip it to flesh side up and open the parchment paper. using a paper towel, wipe away the excess salt and brown sugar.

Easy Smoked Salmon Recipe The Roasted Root Trim off the belly, if present, then remove any pin bones. step 2: wet brine the salmon. brine the salmon in a water sugar salt solution for up to 12 hours. step 3: develop the pellicle. refrigerate the salmon uncovered for up to 24 hours to develop the tacky pellicle. step 4: season then smoke the salmon. Prepare the smoker: preheat smoker to 225°f for indirect heat cooking. use alder wood chips for smoke. add a water filled drip pan for moisture (optional for pellet grills). smoke the salmon: place salmon skin side down on foil in the smoker. cook until internal temperature reaches 140°f. Put the salmon back onto the rack without a cover. put the fish back in the fridge for at least 5 hours for a pellicle to form. before cooking, let the fish sit out at room temperature for 30 minutes. the skin should be tacky and glossy when it’s ready. before you start, heat the smoker to 140 150 °f. Brush the maple glaze generously over the surface of the salmon fillets. close the lid of the pellet smoker and smoke the salmon at 225°f (107°c) until the internal temperature of the salmon reaches around 140°f (60°c), usually about 1 to 1.5 hours depending on the thickness of the fillets.

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