The Best Smoked Salmon You’ve Ever Had
Some recipes stick with you forever. This one comes straight from an old, well-loved recipe book my dad had for salmon—simple, foolproof, and packed with flavor. The magic? Letting the brine do the heavy lifting.
This smoked salmon is rich, savory, and just the right balance of sweet, salty, and smoky. Whether you serve it fresh off the smoker or chilled the next day, it’s a guaranteed crowd-pleaser.
Ingredients
🔥 For the Brine:
- 24-28 oz Salmon filets
- ⅓ cup brown sugar
- ¼ cup kosher salt
- 2 cups soy sauce
- 1 cup white wine vinegar
- 1 cup water
- 1½ tsp onion powder
- 1½ tsp garlic powder
- 1½ tsp ground black pepper
- 1 tsp Tabasco
- A generous sprinkle of Dr. C’s Magical Meat Dust
Brining the Salmon
- In a large bowl, whisk together all the brine ingredients until the sugar and salt dissolve.
- Place the salmon fillets skin-side up in a dish or zip-top bag and pour the brine over them.
- Cover and refrigerate for at least 8 hours (overnight is even better!).
- When ready to smoke, remove the salmon from the brine, pat it dry, and give it a light sprinkle of Dr. C’s Magical Meat Dust for an extra kick of flavor.
Smoking the Salmon
🔥 Low and slow is the name of the game.
- Set your smoker to 200°F.
- Smoke the salmon for 1-2 hours, or until the internal temp hits 140°F.
Time to Enjoy!
Hot or cold, this smoked salmon is next-level delicious. Pile it onto bagels, flake it over salads, or just eat it straight off the plate (no judgment here). Either way, get ready for the best smoked salmon you’ve ever had.
