Smoked Salmon
This was the first time I’ve ever smoked a salmon; it was such a raging success that my mother demanded it be added to our Thanksgiving spread. We put on the biggest gourmet spread at Thanksgiving, so this is quite the request from my mom as the menu doesn't get tweaked often.
I had been talking for a couple weeks about this Smoked Salmon brine recipe my husband’s friend had given me, so the pressure was on to perform. Thanks for this, Mark! He gave Jacob his smoked pork butt recipe years ago and it’s a crowd favorite.
The pork takes a little bit more TLC than this smoked salmon, and for that reason you must try this out soon if you have a smoker!
Salmon is really tricky, I'd definitely use a thermometer if possible; you want the salmon to be 145 on the thick side.
The key to this salmon is the brine that it bathes in for 24 hours before cooked. I actually only had time for it to set for about 15 hours and it was still outstanding. Just beware, your kitchen might smell a little (a lot) like onions when you get the brine out of the fridge, but honestly I love onions so??
I know a lot of people are wanting this recipe so I will cut my blabbering there and get right to the recipe. Please let me know if you try this out… I want to see pics! Or just invite me over for a plate.
Smoked Salmon
Ingredients
- 3-5 lb salmon fillet, with skin on
- 32-64 oz. water (1/4 - 1/2 gallon)
- ½ cup salt
- ½ cup brown sugar
- ½ cup white sugar
- ¼ cup lemon pepper
- 1 package dry crab and shrimp seasoning mix (Zatarain's or other brands)
- Freshly ground black pepper, to taste
- 4 cloves garlic, crushed
- 4 lemons, sliced
- 2 oranges, sliced
- 1 lime, sliced
- 1 large yellow onion, sliced
Instructions
- Mix all dry ingredients and herbs in a bowl and combine well. Pour on the bottom of a deep baking dish or large aluminum foil pan.
- Put the salmon flesh side down in the brine so it is sitting directly on all the herbs, then pour the water in.
- Add in your sliced fruits and onion. You can give the fruit a little bit of a squeeze when you’re adding them for more flavor. Cover tightly with plastic wrap.
- Refrigerate for 12-24 hours.
- Set your smoker to 220 and smoke for 1.5-2 hours. Put the skin side down on grill. Start checking at one hour with a meat thermometer in the thickest part of the salmon for a 145-150 internal temp.
- Put on a salad, on a bagel, reserve some for smoked salmon dip. Get creative!
