Dry Brined Smoked Salmon Recipe

Salmon fillet: The main ingredient, providing a rich, fatty base that absorbs the brine and smoke flavors beautifully.

Kosher salt: Used for the dry brine, it helps to draw out moisture from the salmon, intensifying its flavor and firming up the texture.

Brown sugar: Adds a touch of sweetness to the brine, balancing the saltiness and enhancing the overall taste of the salmon.

When preparing the dry brine for your smoked salmon, ensure that the kosher salt and brown sugar are thoroughly mixed to create a uniform blend. This will ensure even curing of the salmon fillet. Additionally, after rinsing the brine off, make sure to pat the salmon completely dry. This step is crucial as any excess moisture can interfere with the smoking process and prevent the smoke from properly penetrating the fish, which is essential for achieving that rich, smoky flavor.

• salmon fillet - Substitute with trout fillet: Trout has a similar texture and flavor profile, making it a good alternative for smoking.

• kosher salt - Substitute with sea salt: Sea salt has a similar grain size and salinity, which will provide the same brining effect.

• brown sugar - Substitute with white sugar mixed with molasses: Mixing white sugar with a small amount of molasses will mimic the caramel flavor and moisture content of brown sugar.

• Once your smoked salmon has cooled to room temperature, wrap it tightly in plastic wrap or aluminum foil. This helps to maintain its moisture and flavor.
• Place the wrapped salmon in an airtight container or a resealable plastic bag. This will prevent any odors from the fridge from seeping into your delicious fish.
• Store the salmon in the refrigerator for up to 5 days. For best results, consume it within this time frame to enjoy its optimal flavor and texture.
• If you wish to freeze the salmon, first wrap it in plastic wrap and then in a layer of aluminum foil. This double wrapping helps to prevent freezer burn.
• Place the wrapped salmon in a freezer-safe resealable bag or an airtight container. Label it with the date so you can keep track of its freshness.
• Freeze the salmon for up to 3 months. When you're ready to enjoy it, thaw it in the refrigerator overnight. Avoid thawing at room temperature to maintain the best texture and flavor.
• For a quick thaw, place the wrapped salmon in a bowl of cold water. Change the water every 30 minutes until the salmon is fully thawed. This method is faster but still gentle on the fish.
• Once thawed, consume the salmon within 2 days. Reheating is optional; you can enjoy it cold in salads, sandwiches, or as a delightful addition to pasta dishes.

• Oven Method: Preheat your oven to 275°F (135°C). Place the smoked salmon on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to retain moisture. Heat for about 15 minutes or until warmed through. This method ensures the salmon remains tender and juicy.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Add a small amount of olive oil or butter. Place the smoked salmon in the skillet and cover with a lid. Heat for 5-7 minutes, flipping halfway through, until the salmon is warmed evenly. This method gives a slightly crispy exterior while keeping the inside moist.

• Microwave Method: Place the smoked salmon on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. This is the quickest method but be cautious to avoid overcooking.

• Steam Method: Fill a pot with a small amount of water and bring it to a simmer. Place the smoked salmon on a heatproof plate or in a steamer basket. Cover and steam for about 5 minutes or until heated through. This method helps retain the salmon's moisture and delicate texture.

• Sous Vide Method: Preheat your sous vide water bath to 125°F (52°C). Place the smoked salmon in a vacuum-sealed bag or a resealable bag using the water displacement method. Submerge the bag in the water bath and heat for about 30 minutes. This method ensures even reheating without overcooking.

• Mixing bowl: Use this to combine the kosher salt and brown sugar evenly.

• Plastic wrap: Essential for wrapping the salmon tightly to ensure the brine mixture penetrates the fish.

• Refrigerator: Needed to store the wrapped salmon for 12-24 hours while it brines.

• Sink: For rinsing the brined salmon under cold water.

• Paper towels: Use these to pat the salmon dry after rinsing.

• Smoker: Preheat this to 225°F (107°C) to smoke the salmon.

• Meat thermometer: Important for checking that the internal temperature of the salmon reaches 145°F (63°C).

• Tongs: Useful for handling the salmon when placing it in and removing it from the smoker.

Prepare the brine mix ahead: Mix the kosher salt and brown sugar in advance and store in an airtight container.

Use a ziplock bag: Instead of plastic wrap, use a ziplock bag to save time and ensure a tight seal.

Preheat the smoker early: Start preheating your smoker while you rinse and dry the salmon.

Check internal temperature: Use a digital thermometer to quickly and accurately check the internal temperature of the salmon.