Dry-Brined Smoked Salmon – a delicious recipe with brown sugar, kosher salt, salmon, honey, beverage, wood chips. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Mix 1 cup brown sugar and kosher salt together in a small bowl.
2
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.
3
Preheat a smoker to 195 degrees F (91 degrees C) according to manufacturer's instructions.
4
Rinse brown sugar mixture off salmon fillets. Brush fillets lightly with honey and sprinkle remaining 1/2 cup brown sugar on top.
5
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.
6
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.
1112
kcal
Calories
44
g
Fat
105
g
Carbs
68
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 cups brown sugar, divided, 1 cup kosher salt, 3 pounds salmon fillets, 1/2 cup honey, and more.
Yes, Dry-Brined Smoked Salmon falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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