Smoked Salmon Recipe

Name: Smoked Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dry Rub; 1 cup light brown sugar, packed; 1 cup non-iodized table salt; 3 tablespoons granulated garlic; 3 tablespoons granulated onion; 1 tablespoon dried dill weed; 1 tablespoon dried savory; 2 teaspoons dried tarragon; Mix all ingredients thoroughly.; Finishing Rub; 1/4 cup light brown sugar, packed; 1 tablespoon granulated garlic; 1 tablespoon granulated onion; 1 teaspoon dried savory; 1 teaspoon dried tarragon; Mix all ingredients thoroughly.

Servings: persons

Dry Rub
1 cup light brown sugar, packed
1 cup non-iodized table salt
3 tablespoons granulated garlic
3 tablespoons granulated onion
1 tablespoon dried dill weed
1 tablespoon dried savory
2 teaspoons dried tarragon
Mix all ingredients thoroughly.
Finishing Rub
1/4 cup light brown sugar, packed
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon dried savory
1 teaspoon dried tarragon
Mix all ingredients thoroughly.

1
["Pour all of the rub over the salmon and spread it evenly over the surface, about 1/4"" thick.", "", "Refrigerat 2-3 hours.", "", "Rinse fillet thoroughly under cold running water to remove all the salt and sugar. Pat all surfaces dry with paper towels.", "", "Place the filleton platter and let it dry until tacky. (30 minutes)", "", "Fold a piece of aluminum foil in half to make a sling slightly larger than the salmon fillet. Spray the foil with non-stick cooking spray and place the salmon on the foil.", "", "Sprinkle finishing rub on all surfaces except the skin side.", "", "Fire the Smoker", "When smoker gets down to 325 degrees add the smoke wood to the hot coals.", "", "When the smoker comes down to about 225u00b0F, add salmon.", "", "Smoke Salmon", "", "Cook the fillet at 225-250u00b0F to a final internal temperature of 140-155u00b0F.", "", "Remove the fillet from the cooker when it is about 5u00b0F below your desired final internal temperature. Cover loosely with aluminum foil and let rest for 5-10 minutes to allow the residual heat to finish cooking the salmon."]

290

kcal

Calories

Carbs

Protein

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 16 ingredients. The key ingredients include: Dry Rub, 1 cup light brown sugar, packed, 1 cup non-iodized table salt, 3 tablespoons granulated garlic, 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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