Smoked Salmon Recipe

Name: Smoked Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups water; 1/2 cup kosher salt; 1/4 cup sugar; 2 tablespoons dried dill; 2 tablespoons low sodium soy sauce; 1 cup ice cube; 1 (1 1/2 lb) salmon fillets (about 1 inch thick, with skin); 4 cups hickory chips; cooking spray; cracked black pepper

Servings: persons

3 1/2 cups water
1/2 cup kosher salt
1/4 cup sugar
2 tablespoons dried dill
2 tablespoons low sodium soy sauce
1 cup ice cube
1 (1 1/2 lb) salmon fillets (about 1 inch thick, with skin)
4 cups hickory chips
cooking spray
cracked black pepper

1
Combine water, salt, sugar, dill, and soy sauce in a large bowl, stirring until salt and sugar dissolve. Pour salt mixture into a large zip-top plastic bag. Add ice and salmon; seal. Refrigerate 2 hours, turning bag occasionally.
2
Soak the wood chips in water for 1 hour. Drain well.
3
Prepare the grill for indirect grilling, heating one side to medium and leaving one side with no heat. Place half of wood chips on hot coals.
4
Remove salmon from bag and discard brine. Pat salmon dry with paper towels. Place salmon, skin side down, on grill rack coated with cooking spray over unheated side. Close lid and grill 10 minutes.
5
Place remaining wood chips on hot coals, close lid, and grill 15 minutes or until fish flakes easily when tested with a fork, (usually takes more like 30 for us).
6
Sprinkle with black pepper and serve.

104

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 1/2 cups water, 1/2 cup kosher salt, 1/4 cup sugar, 2 tablespoons dried dill, 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.

Smoked Salmon

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