4.8
(20)
Your folders
Your folders
Export 1 ingredients for grocery delivery
Step 1
Create the dry brine by mixing the sugar and salt together in a small bowl.
Step 2
Place the salmon filet skin side down on a wire rack on top of a rimmed baking sheet. Sprinkle the brine mixture over the entire filet to coat. Place in the refrigerator uncovered for 1 hour to 2 hours before smoking.
Step 3
Set up your smoker for indirect cooking with a water bath and pre-heat according to the manufacturer's instructions to 225° F.
Step 4
While the smoker heats up, dry off any excess moisture from the salmon with paper towels.
Step 5
When smoker starts smoking and reaches 225° F, place the salmon skin-side down on a sheet of foil and transfer to the smoker.
Step 6
The salmon is finished smoking when then internal temperature reaches 140° F. Begin checking for doneness after 30 minutes using a probe thermometer.
Step 7
Remove from the smoker and rest for 5 minutes before serving, or cover and chill in the refrigerator for up to 1 week.
Your folders
atbbq.com
5.0
(695)
3 hours
Your folders
smokedbbqsource.com
180 minutes
Your folders
ciafoodies.com
Your folders
nzherald.co.nz
Your folders
taste.com.au
4.5
(9)
15 minutes
Your folders
simonjohnson.com
Your folders
delicious.com.au
Your folders
amazingribs.com
180
Your folders
bbcgoodfood.com
Your folders
taste.com.au
5.0
(1)
30 minutes
Your folders
cookinglsl.com
5.0
(7)
240 minutes
Your folders
womensweeklyfood.com.au
Your folders
honest-food.net
4.9
(289)
240 minutes
Your folders
theslowroasteditalian.com
999 minutes
Your folders
foodnetwork.com
4.1
(129)
5 hours
Your folders
myrecipes.com
4.3
(4)
Your folders
print.grow.me
Your folders
bbcgoodfood.com
20 minutes
Your folders
bonappetit.com
5.0
(3)