Sarasota's Smoked Salmon

16
Servings
4h
Prep Time
3-4h
Cook Time
7h
Ready In


"This is my recipe for a "sweet" smoked salmon. It isn't that sweet, but does have a sweet touch to it. Guys ... this takes time, about 3 hours, so be patient. I prefer to use my smoker, but this can also be done on a gas grill. This is the basic recipe, which can easily be grilled; but I will be posting my method for Smoking on a Gas/Propane Grill as a recipe very soon. This salmon is just as good warm, cold, in a salad, sandwich, quesadilla, eggs and even pasta. And it will last up to 7-10 days in the refrigerator."

Original recipe yields 16 servings
OK
  • BRINE
  • SALMON
  • RUB

Nutritional

  • Serving Size: 1 (565.7 g)
  • Calories 451.4
  • Total Fat - 15.9 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 150.2 mg
  • Sodium - 12186.7 mg
  • Total Carbohydrate - 12.7 g
  • Dietary Fiber - 0.1 g
  • Sugars - 12.5 g
  • Protein - 60.4 g
  • Calcium - 43.6 mg
  • Iron - 1.3 mg
  • Vitamin C - 1.3 mg
  • Thiamin - 0.5 mg

Step 1

Brine ... Add all the water except 1 cup to a large roasting pan with the sugar and mix well. Add the remaining cup of water to a small pot along with the salt and bring to a boil, stir to dissolve; then remove from the heat and cool completely. This can also be done in the microwave in a large measuring cup. Add to the brining liquid and mix well. Add the salmon and top with 4 cups of ice cubes. Let the salmon sit in the brine for 4 hours. Not necessary to refrigerate since it is covered with ice. After a hour or so, add another 2-3 cups of ice to keep the water cold.

Step 2

Rub ... Mix the sugar, lemon pepper, salt and all purpose seasoning together; brush the top of the salmon with olive oil and add the seasoning, rubbing it in well.

Step 3

Smoke ... Set up your smoker as you normally would. For the wood, I prefer hickory or a mesquite. I try to keep the temperature around 200-220 which seems to work best for salmon. The salmon takes approximately 3 hours until firm to the touch, but still pink and moist.

Step 4

Serve ... ENJOY! It is such a sweet smoky. The salmon is delicious served warm or cold, on a salad, in a sandwich, omelette or scrambled eggs, as an appetizer, a quesadilla, or in pasta.

Tips & Variations


  • Wood: alder or hickory

Related

QueenBea

This has a perfect balance of sweet and salty. I followed instructions exactly as listed for the smoker, using hickory wood chips and it ended up perfectly cooked, not too dry with just the right amount of moisture. Thanks for sharing your recipe here.

review by:
(26 Apr 2014)