A perfect dry-brined smoked salmon recipe. We've been playing with smoked salmon recipes for years and this quick dry-brine process is easy and delicious. A go-to appetizer in our house any time there's a party. Try serving it with plain bagels and cream cheese.
Ingredients
- ½ cups brown sugar: 1 piece (divided)
- kosher salt: 1 cup
- salmon fillets: 3 pound
- honey: 0.5 cup
- or bottles cola-flavored carbonated beverage (such as Coca-Cola®): 2 bottles (12 fluid ounce bottles, optional)
- wood chips, soaked: 3 cups
Metric Conversion
Stages of cooking
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Mix 1 cup brown sugar and kosher salt together in a small bowl.
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Spread a thin layer of the brown sugar mixture in the bottom of a 9-inch baking pan. Arrange 2 to 3 salmon fillets on top; cover with some of the brown sugar mixture. Repeat layers until all the salmon fillets are coated. Cover with plastic wrap and refrigerate, 8 hours to overnight.
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Preheat a smoker to 195 degrees F (91 degrees C) according to manufacturer's instructions.
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Rinse brown sugar mixture off salmon fillets. Brush fillets lightly with honey and sprinkle remaining 1/2 cup brown sugar on top.
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Pour cola-flavored beverage into the smoker's water pan; add water to within 1 inch of the top. Place half of the wood chips around the perimeter of the hot charcoal. Place salmon on the cooking racks.
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Cook salmon, adding more wood chips if needed, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 2 hours. Cool before serving, at least 15 minutes.
