Salmon smoked on the pellet smoker:
Learn how to make your own Smokey and flaky hot smoked salmon at home.
PREP: 5 MINS
COOK: 1 HR 30 MINS @ 180 degrees
BRINING: 8 HRS TOTAL: 9 HRS 35 MINS
SERVINGS: 1 lb
1 lb. salmon filet
2 tbsp. dark brown sugar
Alderwood chips or Applewood pellets - small bowl, paper towels
1. Pat dry the salmon with a paper towel and place on a rack lined sheet pan.
2. In a bowl, mix together the brown sugar and kosher salt. Lightly coat the skin side (about ¼ the amount of the brine). Thoroughly coat the meat side of the salmon with the rest of the brine. Place the salmon back onto the rack, making sure that it’s lifted from the bottom of the sheet pan. Cover with foil.
3. Let sit in the fridge for 8 hours or overnight to marinate.
4. Rinse off the brine with water and pat dry. Place the salmon back onto the rack uncovered.
5. Place back in the fridge for at least 5 hours or until it forms the pellicle. The skin should be tacky and glossy. Remove the fish from the fridge and place it on the counter for about 30 minutes to prepare for even cooking. Now cover the fish with Fat Boy Seasoning
6. Preheat the smoker to 140-150 °F. Add the fish and close the lid. 7. Check the temperature of the smoker and internal temperature of the fish every 20 minutes. 8. After about 1 hour (or when the internal temperature reaches about 110-120 °F), raise the temperature to 180 °F and cook for another 15-20 minutes. Remove the fish once it reaches 145 °F.
9. Let the fish rest on the counter, uncovered for about 10-15 minutes.
10. Serve with rice and vegetables or cover in an airtight container in the fridge until you want to consume.
Calories: 735.3kcal | Carbohydrates: 23.54g | Protein: 90.02g | Fat: 28.76g | Saturated Fat: 4.45g | Polyunsaturated Fat: 11.52g | Monounsaturated Fat: 9.54g | Cholesterol: 249.48mg | Sodium: 14159.18mg | Potassium: 2257.4mg | Sugar: 23.28g | Vitamin A: 181.44IU | Calcium: 82.99mg | Iron: 3.92mg