13 December, 2020

Hot Smoked Salmon

Posted in : Seafood on December 13, 2020 by : Brian Tags: KETO, SMOKED

Smoked salmon can be tricky. But this is a no fail method that turns out the perfect smoked salmon every time. There’s several steps to follow, and a couple days of prep, but it’s well worth it.

2-3lbs Wild Caught King Salmon Fillet, skin on
4 c Water
1/3 c Kosher Salt
1 c Brown Sugar
1 c Maple Syrup

STEP 1:
Combine water, salt and brown sugar to create the brine. Brine salmon in the refrigerator 8 to 12 hours. Do not brine longer than 12 hours.

STEP 2:
Remove the salmon from the brine, pat dry, and place on a cookie rack, skin side down, uncovered, in the refrigerator for 12 hours to form a firm pellicle.

STEP 3:
Smoke at 150f for 2 hours, skin side down, then baste with maple syrup. Increase temp to 180-200f until internal temp reaches 165f. Continue basting occasionally. Should take about 4 to 6 hours total.