Teresa's Recipes
Brined and Smoked Salmon
Indulge in the rich, smoky flavors of this brined and smoked salmon, a perfect dish for your next weekend barbecue or special occasion. The brining process infuses the salmon with a delightful blend of herbs and citrus, ensuring each bite is moist and bursting with flavor. This traditional method has been cherished for centuries, originating from coastal communities that relied on smoking for preservation and flavor enhancement. Serve this delectable salmon on a platter with fresh herbs and lemon slices for an impressive presentation.
Ingredients
- 2 cups (hickory or applewood recommended) Wood chips for smoking
- 1 tablespoon Black peppercorns
- 1/4 cup, chopped Fresh dill
- 1, sliced Lemon
- 1/2 cup Brown sugar
- 1/2 cup Kosher salt
- 4 cups Water
- 2 pounds, skin-on Salmon fillets
- 2 tablespoons (for serving) Optional: Olive oil
- 2 tablespoons (for garnish) Optional: Capers
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 10 minutes
- Brining Time: 8 hours (or overnight)
- Cook Time: 2 hours
- Calories: 350
- Fat: 20g
- Carbs: 5g
- Protein: 40g
- Sodium: 800mg
- Sugar: 5g
Instructions
- In a large pot, combine the water, kosher salt, and brown sugar. Stir until the salt and sugar are completely dissolved.
- Add the sliced lemon, chopped dill, and black peppercorns to the pot, mixing well.
- Gently place the salmon fillets into the brine, ensuring they are fully submerged. Cover the pot and refrigerate for at least 8 hours, or overnight for optimal flavor.
- The next day, preheat your smoker according to the manufacturer's instructions and prepare it with your choice of wood chips.
- Remove the salmon from the brine and thoroughly pat dry with paper towels to promote better smoking.
- Place the salmon fillets on the smoker rack, skin-side down.
- Smoke the salmon for about 2 hours, or until the internal temperature reaches 145°F. Monitor the smoking process and adjust the heat as necessary to maintain a steady temperature.
- Once done, carefully remove the salmon from the smoker and let it rest for a few minutes before serving.
- For an elegant touch, drizzle with a little olive oil and sprinkle capers over the top before serving.
Tips
- Try using different wood chips like cherry or mesquite for varied flavor profiles.
- Serve with a side of crusty bread, a fresh green salad, or on a bagel with cream cheese for a delightful brunch option.
- For a spicy kick, add red pepper flakes to the brine.