Alton Brown Smoked Salmon Recipe
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!
Servings: 4
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.