Smoked Salmon Recipe
Indulge in our exquisite Smoked Salmon, delicately prepared to highlight its rich, buttery flavor. Each slice is expertly smoked to perfection, resulting in a melt-in-your-mouth experience. Served with a zesty dill cream cheese and accompanied by crisp capers and fresh artisan bread, this dish is a delightful celebration of ocean-fresh goodness that will transport your taste buds to a seaside escape.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Optional Garnishes
Method
Preparation
Prepare the Brine
In a bowl, combine salt, brown sugar, and black pepper. Mix well until the ingredients are thoroughly combined.
Marinate the Salmon
Place the salmon fillet in a shallow dish. Rub the brine mixture all over the salmon. Drizzle liquid smoke over the fillet and sprinkle with herbs. Cover and refrigerate for at least 12 hours, preferably 24 hours.
Smoking
Prepare the Smoker
Preheat your smoker according to the manufacturer's instructions to a temperature of 175°F (80°C).
Smoke the Salmon
Remove the salmon from the brine and rinse it under cold water. Pat it dry with paper towels. Place the salmon in the smoker, skin side down, and smoke for 2-3 hours until the salmon is cooked through and has a nice smoky flavor.
Serving
Serve the Smoked Salmon
Remove the salmon from the smoker and let it rest for a few minutes. Slice the smoked salmon and serve with lemon wedges, capers, and cream cheese, if desired.