SMOKED SALMON recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›131 MAIN Restaurant›Smoked Salmon Recipe

Smoked Salmon Recipe

Inspired by 131 MAIN Restaurant
Time4h
Serves4

smoked in-house, aioli, toast points*

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Ingredients

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Main Ingredients

Method

Preparation Steps

1

Prepare the Salmon

In a bowl, mix together the brown sugar, salt, and black pepper. Rub this mixture all over the salmon fillet, ensuring it’s well coated. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

2

Prepare the Smoker

Soak your wood chips in water for at least 30 minutes before using. This will help create a nice smoke when you start smoking the salmon.

3

Smoke the Salmon

Preheat your smoker to 180°F (82°C). Drain the wood chips and add them to the smoker. Place the salmon on the smoking rack and smoke for about 1.5 to 2 hours, or until the salmon is cooked through and has reached an internal temperature of 145°F (63°C).

4

Prepare Toast Points

While the salmon is smoking, toast the bread slices until golden brown. Cut each slice into triangles to create toast points.

5

Serve

Once the salmon is done, let it rest for a few minutes before slicing. Serve with aioli and toast points on the side.