Smoked Salmon Recipe – How to Smoke Salmon
Chef Jason Hill shows you how to make smoked salmon in this episode of “Chef Tips.” This smoked salmon recipe is a “hot smoked salmon,” made by smoking salmon over low heat on the Green Mountain Grills pellet grill (http://www.GreenMountainGrills.com).
To begin, make a dry brine for smoked salmon, which consists of dark brown sugar, a bit of salt, and some fresh cracked pepper. Smoke the salmon for around 2 hours, then brush with an apricot glaze or some honey. You can serve this as an appetizer with crackers and cream cheese. Jason is using the Green Mountain Grill pellet grill for this recipe.
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For a written versions of this recipe (with annotation):
Salmon Fillet:
Rinse under cold water
Pat dry
with paper towels
Check for bones
(and remove).
Cut into sections
Dry brine:
2 cups brown sugar
1/2 cup kosher salt
Pepper (optional)
In a glass/plastic pan/tray, layer and pack salmon and dry brine
Cover with plastic wrap, let sit in fridge 8 hours/overnight to cure
Smoke:
Remove salmon from cure
Rinse under cold water to remove salt&sugar
Pat dry
with paper towels
Place on rack and let sit at room temp to dry and form pellicle (1-2 hours)
Note: good airflow helps
Smoke at 150F for 2 hours
At 1 hr 30, glaze with something sweet (Apricot jam or similar, honey also works)
Salmon will be done when it's pink throughout and flakes easily
Note: Recommended internal temps for Salmon vary wildly depending on source.
Most websites recommend 140F or so, but some sources go a low as 120F.
Hello! Do you actually burn the apple wood or you put it on burning coals?
How many pounds of salmon were used in the video? Trying to scale up the brine rub for a 5 lb cook. Thanks!
USC !!!!!!!
Great recipe and video! Does anyone know how long I can realistically wait after brining to smoke the fish? If I brine overnight, rinse off the salmon in the morning, can it be stored in the fridge until late afternoon for cooking?
is this classified as hot or cold smoking, i am a newbie sorry
PS would this recipe and method work with cod and haddock.
Mouth watering.
Nuff said.
Hi Chef! What happens if I use table salt? It's difficult to find Kosher salt in Mexico.
It's better to use sea salt?
Thanks for a great recipe
Cold pop ? Are you sh!tting me ? Real men drink cold beer when we smoke
Used this method last night/today. Came out really well. Thanks for the video
Only recipe i use. Never failed.
is this a sweet sugar smoke taste?
I smoked salmon for the first time. I used your tips. Dude! The salmon came out delicious!
OMG that looks beautiful! Don't know who the miserable cunts are that don't like this video but I reckon it was awesome. thanks for sharing.
Great video! salmon came out great
THANKZZ FOR SHARING THAT!
SUGAR SUGAR SUGAR , THATS NOT HEALTHY ANYMORE
#asmr
Cool. What is the brand of the smoker?
Thanks for the tips Chef👍
Anyone used this recipe for trout?
I tried smoking without the brine. I did add the glaze. Actually did not see much difference.
I've watched a lot of chefs here on youtube and TV but you just made the top of the list.
Sugar mixed ? 😱why ?
Good
i have used this recipe about 8 times now with my gas smoker…hickory,cherry, usually but some pecan wood 'really' set it off…great recipe and i will continue to use
Nobody ever complained
Used your brine for a few years. Lake Ontario salmon. Thumbs up
apricot jam!!! Yes I am trying this
'Thanks for Tubin' in' made this video go from good to godly. You're everyone's dad now. Love you dad.
Just subscribed and I’m going to give it a try 👍
What causes white fatty spots to develop on the top of the Salmon? I always use your method and it doesn't matter what type of Salmon I use, I always end up with these whitish spots on top when its done.
Hi. Thanks for the video! What flavor wood pellets do you use or suggest for smoking salmon?