Do you love fish? Have you ever had Smoked Sockeye Salmon? Whether you need a beautiful dish for dinner party, or a simply delicious protein for your backyard barbecue this is THE smoked salmon recipe for you! As an added bonus, it’s healthy! If you’re like me and are trying to lower your cholesterol, add some salmon to your diet. Why not give this amazing recipe a try? As I’m writing this post, I’m munching on a piece of this phenomemal salmon, I can’t get enough of it!
The secret to making this salmon unbelievably delicious is in the brine. You don’t have to brine salmon before smoking it, but I love to. Brining adds a lot of good things to the fIsh, it gives the salmon much more flavour and the sweet & salty components of the brine go really nicely with the smoked flavour.
- 2lbs of Sockeye Salmon & brine
- 3 cups of warm water
- 3 tablespoons of Kosher salt
- 2 tablespoons of brown sugar
Steps to making the brine:
Mix water, salt and brown sugar in a large, deep casserole dish, until completely dissolved.
1. Add the salmon to the casserole dish filled with the brine. Make sure the salmon is completely submerged in the brine. Let it sit out of the fridge for no more than 20 minutes.
2. Remove the salmon and pat it dry. Put the salmon in the fridge, uncovered for 1 hour.
3. Remove the salmon from the fridge and season it with your favorite seasoning prior to placing it into smoker. I use a blend of garlic powder, salt, pepper and a dash of turmeric. **Smoker details below.
**Smoker temperature should be at 225°F. Smoke the salmon until its internal temperature reaches 130°F, this will take approximately 1 hour.