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Smoked Salmon

Smoke and salmon were made to be together. Though the procedure is both a science and an art, making it at home is actually lot simpler than you may imagine. One of those simple, wonderful treats that is so gratifying is perfectly smoked salmon, which is best enjoyed with black bean salad.


  • 5 pounds salmon, trout or char
  • Birch or maple syrup for basting
  • 1 quart cool water
  • 1/3 cup Diamond Crystal kosher salt, about 2 ounces of any kosher salt
  • 1 cup brown sugar


  • In a small bowl, combine the sugar and salt to make the dry brine.
  • On top of a rimmed baking sheet, place a wire rack with the salmon filet skin-side down. To coat the whole filet, coat with the brine mixture. Before smoking, leave the food in the refrigerator alone for 1 to 2 hours.
  • With a water bath drip pan in place and set up for indirect cooking, heat your smoker to 225° F in accordance with the manufactures instructions.
  • Take the salmon out of the fridge and pat it dry with paper towels while the smoker is heating up.
  • Place the salmon skin-side down on a piece of foil and transfer to the smoker after the smoker has started smoking and reached 225° F.
  • When the salmon's internal temperature hits 140° F, the smoking process is complete. Use a probe thermometer to start determining whether something is done after 30 minutes.
  • Remove from the smoker, let it cool for five minutes, then serve. You can also cover it and chill it in the fridge for up to a week.