Smoked Salmon Recipe

Smoked Salmon Directions

1. 1

   Prepare the Brine

   In a mixing bowl, combine the Kölsch beer, brown sugar, sea salt, black pepper, garlic powder, onion powder, and smoked paprika. Stir until the sugar and salt are fully dissolved.

2. 2

   Marinate the Salmon

   Place the wild caught Alaskan salmon fillets in a shallow dish or a resealable plastic bag. Pour the brine mixture over the salmon, ensuring that the fillets are fully submerged. Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight for best results.

3. 3

   Prepare the Smoker

   Soak the applewood chips in water for at least 30 minutes before smoking. This will help create a flavorful smoke. Preheat your smoker to 225°F (107°C).

4. 4

   Smoke the Salmon

   Remove the salmon from the brine and pat dry with paper towels. Brush the fillets with honey for added sweetness and glaze. Place the salmon fillets on the smoker grates and add the soaked applewood chips to the smoker box. Smoke the salmon for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.

5. 5

   Serve

   Once smoked, remove the salmon from the smoker and let it rest for a few minutes. Slice and serve warm or at room temperature, optionally brushing with additional Kölsch BBQ sauce if desired.