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Ingredients
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Main Ingredients
Garnishes
Method
Preparation
- 1
Brine the Salmon
In a mixing bowl, combine the brown sugar, kosher salt, black peppercorns, and dill weed. Mix well until combined. This will create a brine for the salmon.
- 2
Coat the Salmon
Place the salmon fillet skin-side down in a baking dish. Evenly coat the salmon with the brine mixture, ensuring the entire surface is covered. Cover the dish with plastic wrap and refrigerate for 12-24 hours.
Smoking
- 3
Prepare the Smoker
Preheat your smoker to 180°F (82°C). You can use wood chips like apple or cherry for added flavor.
- 4
Smoke the Salmon
Remove the salmon from the brine and rinse it under cold water to remove excess salt. Pat it dry with paper towels. Place the salmon in the smoker and add 1 teaspoon of liquid smoke to the wood chips. Smoke the salmon for about 2 hours, or until it reaches an internal temperature of 145°F (63°C).