Easy Smoked Salmon - is made with a simple rub of brown sugar, salt, and pepper and then the salmon gets smoked at a low temperature of 165 degrees for only an hour! Cold smoked salmon is often called Lox and it is made with a simple brine of salt and sugar. The salmon sits and marinades in the fridge before it is cold smoked. It is fun to make on your own if you have the proper equipment for it which I have listed below. Otherwise, if you don’t have the time to make smoked salmon many grocery stores or butcher places often carry it ready-made. Smoked salmon is great for many things and I make this recipe every Summer! I like smoked salmon on top of everything bagels with cream cheese. I plan on using this smoked salmon to make a smoked salmon dip with it. Watch for an upcoming post later on this week. Smoked salmon is also great just on top of some scrambled eggs. Smoked salmon is zero points on WW. The brine gets washed off the salmon so it doesn’t count.
What Ingredients do I need for Easy Smoked Salmon?
In this section, you can find substitutes or suggestions for certain check here Salmon - There are 5 types of salmon that you can use for smoking. KING, COHO, SOCKEYE, PINK, OR CHUM. It doesn’t matter if it comes whole or in fillets. That’s just a personal peference to what you like to buy. Brown Sugar - is the best since it has molasses in it. Prefer this over granulated sugar. Salt - only use Kosher
Tools Used for Easy Smoked Salmon
Smoker - either a big green egg or any type of electric (Traeger is my favorite brand) Wood Chips - check to make sure if your smoker needs wood or pellets. My favorite type of wood for smoking salmon is lAder, Mesquite, or Applewood. Probe Thermometer - for checking the temperature of the salmon. The temperature needs to be at 140 for it to be done.
How to make Smoke Salmon
In a bowl combine the brown sugar, salt, and pepper. In a shallow dish, lay half of the rub on the bottom and then place the salmon fillets on the top of the rub. Place the rest of the rub on the top of the fish and let the salmon sit in the fridge for up to 8 hours. The rub will be almost liquid by the time it is done. Pat the salmon dry with a paper towel before placing it on a smoker. Smoke on low heat at 165 for only 1 hour to 3 hours or until the internal temperature of the fish reaches 150 degrees. You can do this with more than 2 salmon fillets. Just increase the number of spices used.
What can I make with smoked salmon?
If this is your first time making salmon in a smoker, I’d suggest making a Smoked Salmon Dip with Dill. You can find my recipe for smoked salmon dip here. I love smoked salmon spread on toasted everything bagels.
Other Recipes To Try
No Knead Focaccia Bread Air Fryer Bacon and Egg Toasts Chocolate Covered Dates Sweet Potato and Sausage Hash Buffalo Chicken Taquitos Sour Cream Noodle Bake If you like this recipe for Easy Smoked Salmon let me know by leaving a comment below, uploading a picture to my Pinterest or tagging me on Instagram @recipediariesww If you are curious about smoked salmon and want to watch tutorials on how to do this, youtube has some great videos on how to make smoked salmon. 3 from 1 reviews
