Smoked Salmon – a delicious recipe with salmon, brown sugar, honey, canning salt, apple wood. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
To one gallon water, add sugar, honey and salt. Use a plastic dish pan. Stir mixture until ingredients are dissolved. You now have brine. Put salmon into the brine and soak for 24 hours.
2
Fill the fire dish of you smoker with charcoal and light. Wait until coals turn white with ash and then distribute coals so that vent hole in pan is open. Put water dish of smoker in place and fill to 2/3 full with brine (from salmon). Place first rack on top of water dish and fill with salmon (skin side down). Repeat with second grate in top brackets of smoker.
3
Soak the apple wood chunks in water for at least 1 hour before hand. Add about 8 to 10 chunks to charcoal and let smoke. When smoke eases, add more apple wood, It is important to keep smoke occurring. If heat falls below medium range, add more charcoal. Do not lift cover of smoker during the smoking period because it will allow built up smoke to escape. Smoke for 3 1/2 hours. Remove with a pancake turner.
1643
kcal
Calories
74
g
Fat
120
g
Carbs
113
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 5 ingredients. The key ingredients include: 5 pounds salmon, 2 cups brown sugar, 1/4 cup honey, 3/4 cup canning salt, and more.
Yes, 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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