This easy, melt-in-your mouth smoked salmon will have you excited for your next smoked salmon night before you’ve even finished your plate. Looking for a healthy meal plan option? This recipe checks that box, too.
Chill Time in Refrigerator after seasoning: 2 hourshours
Servings: 6people
Calories: 150kcal
Author: Mark Rogers
Equipment
Weber Smoker
Ingredients
Salmon filet 2-4 pounds
½cupbrown sugar
¼cupKosher salt
Instructions
Remove any pin bones in the filet.
Mix together in a medium bowl the brown sugar and salt.
Place a wire baking rack in a rimmed baking sheet. Place the filet skin side down on the wire rack. Coat filet surface with the brown sugar/salt mixture.
Place in the refrigerator for 2 hours uncovered, can be left for up to 8 hours.
Heat your smoker to 225F degrees. Place the salmon skin-side down on a sheet of foil and transfer to the smoker.
The salmon is finished smoking when then internal temperature reaches 140F degrees. Begin checking for doneness after 30 minutes using an instant read thermometer.
Remove from the smoker and rest for 5 minutes before serving, or cover and chill in the refrigerator for up to 1 week.