A few easy steps and a bit of patience are key in making the perfect smoked salmon. A low temperature and slow smoking results in an amazing treat for your family!
- Salmon fillets
- 1 cup Kosher salt
- 2 cups brown sugar
- 1 Tablespoon black pepper (optional)
- 1 Tablespoon cayenne (optional)
Place salmon in plastic tub. Cover the salmon with 1/4 inch of dry brine. Refrigerate for 8-10 hours covered.
Gently wipe off dry brine. Do not rinse. Place on wire rack and place in refrigerator uncovered for 4-6 hours developing a shiny surface called pellicle.
Preheat pellet grill to low smoke.
Place in salmon in pellet grill and smoke with alder or fruit flavored pellets until internal temperature reaches 145 degrees F.
Option: Baste with maple syrup or apple syrup during the smoking process.