Once you smoke salmon at home, you’ll never want the store-bought kind again!
The trick to getting the right texture is in the brine—let the salmon soak long enough to fully absorb the seasoning.
I like to use a mix of salt, sugar, and just a little black pepper to bring out the natural richness of the fish.
A good wood choice is key—alder gives a light smokiness, but cherry or applewood adds a slightly sweet touch.
Keeping the smoker at a steady low temperature keeps the salmon from drying out, so don’t rush the process.
It’s ready when it flakes easily but still holds together without falling apart!
How to Make Alton Brown’s Smoked Salmon
Ingredients
- 1 cup Kosher Salt
- 1/2 cup Sugar
- 1/2 cup Dark Brown Sugar
- 1 tbsp Black Peppercorns (crushed)
- 2 large Salmon Fillets (pin bones removed)
Step-by-Step Instructions
Step 1:
In a bowl, mix together the kosher salt, sugar, dark brown sugar, and crushed black peppercorns until well combined.
Step 2:
Spread a long piece of extra-wide aluminum foil on a flat surface and cover it with an equally long layer of plastic wrap.
Step 3:
Place half of the salt-sugar mixture on the prepared foil and wrap, and lay the salmon fillets on top, skin-side down.
Step 4:
Cover the salmon with the remaining salt-sugar mixture, then wrap tightly to fully enclose the fish and keep everything contained.
Step 5:
Refrigerate for at least 24 hours to let the salmon cure, then rinse off the curing mixture and pat the salmon dry.
Tips and Tricks for Making This Recipe
Choose Fresh Fish
Use fresh salmon fillets for the best results, as they contain the most moisture, which is crucial for smoking. Look for fillets that are bright in color and have a fresh smell.
Be Precise with Time
Cure the salmon for at least 24 hours to develop flavors fully, but don’t extend too long or it might get too salty.
Check the timing carefully and take the salmon out when ready.
Allow Proper Drying
After rinsing the curing mixture, place the salmon back in the refrigerator, uncovered, to dry until it becomes tacky to the touch.
This can take about 21 to 24 hours and enhances the smoke absorption.
Use High-Quality Hardwoods
When smoking, choose quality hardwoods like alder or apple for a mild and sweet smoky flavor.
The choice of wood can greatly influence the final taste of the smoked salmon.
Adjust for Size
If you have larger or smaller salmon fillets, adjust the curing ingredients and smoking time accordingly to prevent over-curing or under-smoking.
It’s all about finding that right balance!
What to Serve with Alton Brown Smoked Salmon Recipe
Spinach Frittata
A spinach frittata is an amazing companion for smoked salmon.
The savory flavor of the salmon pairs beautifully with the tender, eggy frittata, and it brings a nice pop of green to your plate.
Adding a sprinkle of feta or goat cheese takes this to another level, adding creaminess that enhances the pairing even more.
Cream Cheese with Capers and Onion
For something more traditional, consider serving your smoked salmon with cream cheese, capers, and onion.
This classic combination is popular for a reason.
The cream cheese provides a smooth, rich texture, while the capers add a salty tang and the onion brings a bit of crunch and spice.
Seaweed Salad
For a unique option, you might want to try a seaweed salad.
This can add an exotic touch and complements the smoked salmon with its slight chewiness and refreshing taste.
The salad’s natural umami flavor works wonders alongside the rich, smoky notes of the salmon.
Grilled Asparagus
Another delicious choice is grilled asparagus.
This vibrant green vegetable, with its slightly crisp texture, accents the smoked salmon perfectly.
A touch of lemon juice on the asparagus helps it, making it a zesty and surprising match.
Wasabi Peas
For a fun and unexpected twist, serve wasabi peas.
They offer a spicy kick that complements the smokiness of the salmon.
The crunchy texture of the peas is a welcome contrast to the soft, velvety fish, making them a surprising hit at any meal.
Variations and Substitutions
Fish Selection
You don’t have to limit yourself to salmon with this recipe.
Try using trout or even mackerel for a slight twist in flavor.
The fatty content of these fish makes them great for smoking.
Flavor Enhancements
You can substitute maple sugar instead of brown sugar for a hint of sweetness.
Adding a bit of garlic or onion powder can enhance the flavor profile too.
Experimenting with different types of peppercorns can also introduce unique spice notes.
Spice Mix Adjustments
Feel free to adjust the amount of crushed black peppercorns based on your spice preference.
For a milder taste, reduce the peppercorns, or add some cayenne for extra heat!
Don’t hesitate to add herbs like dill or thyme to the spice mix for an herbal flair.
Smoking Wood Choices
The type of wood used for smoking can alter the flavor quite a bit.
Try using applewood for a subtle fruitiness or hickory for a more robust, smoky taste.
Every type adds its own character, so experimenting with different woods is highly recommended!
How to Store Leftover Smoked Salmon
Storing your leftover smoked salmon properly keeps it fresh and tasty for days to come.
To start, you’ll want an airtight container or wrap.
Refrigeration Basics
Place your smoked salmon in an airtight container in the fridge.
Make sure it’s wrapped tightly in plastic wrap or aluminum foil.
This helps prevent any fishy odors from escaping into your fridge.
Freezing Techniques
If you’re planning to store it for a longer period, consider freezing.
Place the salmon in a freezer-safe container.
Label with the date, so you know how long it’s been stored.
Mind the Time
Store smoked salmon in the fridge for five to seven days.
If frozen, it can last up to three months without losing quality.
Check for signs of spoilage when ready to consume.
Common Mistakes to Avoid
Inadequate Brining
One common mistake is not brining the salmon long enough.
Brining helps to infuse flavor and maintain moisture.
I recommend brining your salmon for a full 8 to 12 hours.
Skipping the Pellicle
Skipping the forming of the pellicle is something you definitely want to avoid.
Letting salmon dry in the fridge for 21 to 24 hours is key.
This results in that tacky surface which helps smoke better adhere to the fish.
Too High Temperature
Smoking at a temperature that is too high can dry out the salmon.
The perfect range is 150 to 225 degrees Fahrenheit!
Maintaining this ensures a moist and tender result every time.
Alton Brown Smoked Salmon Recipe
Ingredients
- 1 cup Kosher Salt
- 1/2 cup Sugar
- 1/2 cup Dark Brown Sugar
- 1 tbsp Black Peppercorns crushed
- 2 large Salmon Fillets pin bones removed
Instructions
- In a bowl, mix together the kosher salt, sugar, dark brown sugar, and crushed black peppercorns until well combined.
- Spread a long piece of extra-wide aluminum foil on a flat surface and cover it with an equally long layer of plastic wrap.
- Place half of the salt-sugar mixture on the prepared foil and wrap, and lay the salmon fillets on top, skin-side down.
- Cover the salmon with the remaining salt-sugar mixture, then wrap tightly to fully enclose the fish and keep everything contained.
- Refrigerate for at least 24 hours to let the salmon cure, then rinse off the curing mixture and pat the salmon dry.