Go Back
Homemade Smoked Salmon Recipe photo

Smoked Salmon Recipe

This Smoked Salmon is a gourmet delight! Simple to prepare, it boasts sweet and tangy flavors that elevate every meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Brine
  • 3 cups water
  • 3/4 cup light brown sugar packed
  • 1/3 cup sea salt
  • 1 unit orange zest
  • 1 unit lemon zest
Salmon Preparation
  • 4 to 4 1/2 pounds side of salmon
  • 1/2 cup brown sugar
  • 1 unit lemon juice
  • 1 unit orange juice
  • 1 stick unsalted butter
  • 1 tablespoon soy sauce

Equipment

  • Smoker or grill
  • Large bowl
  • Plastic wrap
  • Meat thermometer
  • Wood chips (hickory or applewood)

Method
 

Preparation Steps
  1. In a large bowl, combine 3 cups of water, 3/4 cup of light brown sugar, 1/3 cup of sea salt, the zest of one orange, and the zest of one lemon. Stir until the sugar and salt dissolve completely.
  2. Place the salmon in the brine, ensuring it's fully submerged. Cover the bowl with plastic wrap and refrigerate for 12 to 24 hours, depending on how salty you prefer your salmon.
  3. After brining, remove the salmon from the mixture and rinse it under cold water to remove excess salt. Pat it dry with paper towels and let it rest on a wire rack for about an hour.
  4. Preheat your smoker to 180°F (82°C). If you’re using a grill, set it up for indirect heat and add wood chips to the coals.
  5. Once the smoker is ready, place the salmon skin-side down directly on the grill grate or on a piece of foil. Smoke the salmon for about 2 to 4 hours, depending on the thickness of the fish. The salmon is done when it reaches an internal temperature of 145°F (63°C).
  6. In a small saucepan, melt 1 stick of unsalted butter over medium heat. Stir in the juice of one lemon, the juice of one orange, and 1 tablespoon of soy sauce. Mix well and remove from heat.
  7. During the last 30 minutes of smoking, brush the salmon with the glaze to enhance its flavor. Once finished, let the salmon cool slightly before slicing and serving.

Notes

  • For a lower-sugar version, reduce the amount of brown sugar in the brine.
  • Substitute the butter with a plant-based alternative for a dairy-free option.
  • Use low-sodium soy sauce to cut down on salt intake.