Smoked Whole Salmon Filet - 10lbs Recipe
Make Smoked Whole Salmon Filet - 10lbs Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Brine Ingredients
Smoking Ingredients
Method
Brining the Salmon
- 1
Prepare the Brine
In a large bowl, combine the brown sugar, kosher salt, and water. Stir until the sugar and salt are completely dissolved.
- 2
Add Flavorings
Add the black peppercorns, crushed garlic cloves, and chopped fresh dill to the brine. Mix well.
- 3
Brine the Salmon
Place the whole salmon filet in a large, non-reactive container and pour the brine over it. Ensure the fish is fully submerged. Cover and refrigerate for 12 to 24 hours.
Preparing to Smoke
- 4
Remove from Brine
After brining, remove the salmon from the brine and rinse it under cold water to remove excess salt and sugar. Pat dry with paper towels.
- 5
Prepare Smoking Setup
Soak the wood chips in water for at least 30 minutes before smoking. Prepare your smoker according to the manufacturer's instructions.
- 6
Preheat the Smoker
Preheat the smoker to a temperature of 225°F (107°C).
- 7
Add Lemon Slices
Place lemon slices on top of the salmon filet for added flavor during smoking.
Smoking the Salmon
- 8
- 9
Add Wood Chips
Add the soaked wood chips to the smoker box or directly on the coals, depending on your smoker type.
- 10
Serving
- 11
Remove and Rest
Once done, carefully remove the salmon from the smoker and let it rest for about 15 minutes before slicing.
- 12
Serve
Slice the smoked salmon filet and serve it with your favorite accompaniments, such as crackers, cream cheese, or fresh herbs.
