Smoked Salmon Dry Brine Recipe

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Dry-Brined Smoked Salmon

Dry-Brined Smoked Salmon markgrant69

cook:

2 hrs

additional:

8 hrs 15 mins

total:

10 hrs 15 mins

Servings:

Yield:

3 pounds

Nutrition Info

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

Ingredient Checklist

1 ½ cups brown sugar, divided
1 cup kosher salt
3 pounds salmon fillets
½ cup honey
2 (12 fluid ounce) cans or bottles cola-flavored carbonated beverage (such as Coca-Cola®) (Optional)
3 cups wood chips, soaked

Instructions Checklist

Step 1

Mix 1 cup brown sugar and kosher salt together in a small bowl.

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Step 2

Spread a thin layer of the brown sugar mixture in the bottom of a 9-inch baking pan. Arrange 2 to 3 salmon fillets on top; cover with some of the brown sugar mixture. Repeat layers until all the salmon fillets are coated. Cover with plastic wrap and refrigerate, 8 hours to overnight.
Step 3

Preheat a smoker to 195 degrees F (91 degrees C) according to manufacturer's instructions.
Step 4

Rinse brown sugar mixture off salmon fillets. Brush fillets lightly with honey and sprinkle remaining 1/2 cup brown sugar on top.
Step 5

Pour cola-flavored beverage into the smoker's water pan; add water to within 1 inch of the top. Place half of the wood chips around the perimeter of the hot charcoal. Place salmon on the cooking racks.
Step 6

Cook salmon, adding more wood chips if needed, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 2 hours. Cool before serving, at least 15 minutes.

Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.

Per Serving:

296 calories; protein 20.8g; carbohydrates 45.1g; fat 3.8g; cholesterol 48.7mg; sodium 7653mg. Full Nutrition

Source: https://www.allrecipes.com/recipe/255943/dry-brined-smoked-salmon/