Restaurants›Jerry's Meats & Seafood›Smoked Coho Salmon Recipe

Smoked Coho Salmon Recipe

Inspired by Jerry's Meats & Seafood
Time6h
Serves4

Smoked Coho (silver) salmon available.

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Ingredients

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Main Ingredients

Method

Preparation Steps

1

Prepare the Salmon

Rinse the Coho salmon fillet under cold water and pat it dry with paper towels.

2

Make the Brine

In a bowl, mix together the kosher salt, brown sugar, black pepper, garlic powder, and onion powder.

3

Brine the Salmon

Rub the brine mixture all over the salmon fillet, ensuring it's well coated. Place the salmon in a shallow dish, cover, and refrigerate for 4-6 hours.

4

Rinse and Dry

After brining, remove the salmon from the refrigerator, rinse it under cold water to remove excess brine, and pat it dry.

5

Prepare for Smoking

Place the salmon on a rack and let it sit at room temperature for about 30 minutes. This helps the pellicle form.

6

Smoke the Salmon

Preheat your smoker to 180°F (82°C). Place the salmon in the smoker, adding wood chips of your choice. Smoke for about 2-3 hours, or until the salmon reaches an internal temperature of 140°F (60°C).

7

Finish and Serve

Once cooked, remove the salmon from the smoker and let it cool slightly. Slice and serve as desired.