Dry Brined Smoked Salmon Recipe

Salmon: The star of the dish, providing a rich and flavorful base.

Kosher salt: Essential for the dry brine, helping to draw out moisture and enhance flavor.

Brown sugar: Adds a touch of sweetness to balance the saltiness.

Black pepper: Provides a subtle heat and depth of flavor.

Dill: Optional, but adds a fresh, herbal note to the salmon.

When preparing smoked salmon, ensure that the salmon fillet is evenly coated with the dry brine mixture. This will help the kosher salt and brown sugar penetrate the fish more effectively, enhancing the flavor and texture. Additionally, after rinsing the brine off, make sure to pat the salmon thoroughly dry to achieve a better smoke absorption. For an extra layer of flavor, consider adding a light sprinkle of dill before smoking.

• 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 can be used in the same quantity and provides a similar brining effect.

• brown sugar - Substitute with white sugar: White sugar can be used, though it lacks the molasses flavor of brown sugar. You can add a small amount of molasses to compensate.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different taste profile.

• dill - Substitute with fennel fronds: Fennel fronds offer a similar anise-like flavor that complements the fish well.

• Once your smoked salmon has cooled to room temperature, wrap it tightly in plastic wrap or aluminum foil to maintain its moisture and flavor.
• For short-term storage, place the wrapped salmon in an airtight container and refrigerate. It will stay fresh for up to 5 days.
• If you plan to keep the smoked salmon for a longer period, freezing is the best option. First, wrap the salmon in plastic wrap, then place it in a freezer-safe ziplock bag. Squeeze out as much air as possible before sealing.
• Label the bag with the date to keep track of its freshness. Frozen smoked salmon can last up to 3 months without losing its quality.
• When you're ready to enjoy your smoked salmon, thaw it in the refrigerator overnight. Avoid thawing at room temperature to prevent any bacterial growth.
• For an extra touch of flavor, consider adding a light brush of olive oil or a sprinkle of lemon juice before serving. This will enhance the taste and keep the salmon moist.
• If you have leftover smoked salmon after thawing, you can use it in various dishes like salads, pasta, or even omelets. Just ensure it is consumed within 2 days after thawing for the best taste and texture.

• Preheat your oven to 275°F. 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.

• For a quick method, use the microwave. Place the salmon on a microwave-safe plate. Cover it with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• If you prefer a stovetop method, heat a non-stick skillet over medium-low heat. Add a splash of olive oil or a small pat of butter. Place the salmon in the skillet and cover with a lid. Heat for 3-4 minutes, flipping halfway through, until warmed.

• For a gentle reheat, use a steamer. Place the salmon in a steamer basket over simmering water. Cover and steam for about 5 minutes or until heated through. This method helps retain the moisture and flavor of the fish.

• Reheat in an air fryer for a crispy exterior. Preheat the air fryer to 300°F. Place the salmon in the basket and heat for 4-5 minutes, checking frequently to ensure it doesn't dry out.

• Mixing bowl: Use this to combine the salt, brown sugar, and black pepper evenly.

• Rack: Place the salmon on this to allow air circulation during the brining process.

• Refrigerator: Essential for keeping the salmon at a safe temperature while it brines for 12-24 hours.

• Sink: Use this to rinse the brined salmon under cold water.

• Paper towels: Pat the salmon dry with these after rinsing.

• Smoker: Preheat this to 225°F for smoking the salmon.

• Meat thermometer: Check the internal temperature of the salmon to ensure it reaches 145°F.

• Cutting board: A surface to place the salmon fillet while applying the dry brine.

• Knife: Use this to trim any unwanted parts of the salmon fillet before brining.

Prepare the brine in advance: Mix the salt, brown sugar, and black pepper ahead of time and store in an airtight container.

Use a sharp knife: A sharp knife makes it easier to remove any pin bones from the salmon fillet quickly.

Pre-cut the salmon: Cut the salmon fillet into smaller portions before brining to reduce brining and smoking time.

Set up the smoker early: Preheat your smoker while the salmon is drying to save time.

Use a meat thermometer: Monitor the internal temperature of the salmon to ensure it reaches 145°F without overcooking.