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

Smoked Sockeye Salmon Recipe

Inspired by Jerry's Meats & Seafood
Time7h
Serves4

Smoked Sockeye salmon available.

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Ingredients

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Ingredients

Method

Directions

1

Prepare the Brine

In a large bowl, mix together brown sugar, kosher salt, black pepper, garlic powder, onion powder, and paprika until fully combined.

2

Brine the Salmon

Place the sockeye salmon fillets in a shallow dish and cover them with the brine mixture. Ensure that the fillets are fully coated. Cover and refrigerate for at least 6 hours, or overnight for best results.

3

Rinse and Dry

After brining, rinse the salmon fillets under cold water to remove excess brine. Pat them dry with paper towels and let them sit at room temperature for about 1 hour.

4

Prepare the Smoker

Preheat your smoker to 180°F (82°C) and add applewood chips to the smoker box or directly onto the coals.

5

Smoke the Salmon

Once the smoker is ready, place the salmon fillets skin-side down on the smoker rack. Close the lid and smoke for about 2 to 3 hours, or until the internal temperature reaches 145°F (63°C) and the salmon is flaky.

6

Cool and Serve

Remove the salmon from the smoker and let it cool for a few minutes. Slice and serve as desired.