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HERB DRY-BRINED WHOLE SMOKED SALMON
“This easy smoked salmon recipe walks you through dry brining, pellicle formation, and smoking a whole salmon low and slow to achieve a rich, flavorful, lox-like finish right in your own backyard.“
—
Recipe from thecuriousplate.com
@thecurious_plate on Instagram
The Curious Plate on Facebook
Learn more about the Yoder Smokers YS640S
INGREDIENTS
- 2 to 3 lb whole salmon
- 1⁄2 cup brown sugar
- 1⁄4 cup kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dill
- 1⁄4 tsp cayenne pepper
INSTRUCTIONS
1. In a small mixing bowl, combine brown sugar, kosher salt, black pepper, garlic powder, onion powder, dried dill and cayenne pepper.
2. Next, clean and scale the fish if not already done by the fishmonger or the store.
3. Lay a piece of plastic wrap on a large baking sheet and place the whole salmon on top. Coat the fish thoroughly on all surfaces with the brine mixture.Don’t be shy with it; a whole fish needs more than you think. Wrap the plastic wrap around the fish.
4. Refrigerate the salmon for 6 to 24 hours depending on the size of the fish. A larger whole salmon benefits from the full 24 hours. You’ll notice liquid pooling on the tray as the brine does its work.
5. After the allotted brine time, remove the plastic wrap and rinse off the dry brine mixture.
6. Next, place the salmon on a wire rack that is fitted to a standard baking sheet.
7. DON’T SKIP THIS STEP! Pat the fish dry, return it uncovered to the fridge for another 1 to 3 hours, or up to 24 hours. This forms a tacky, dry surface layer called the pellicle, which helps smoke adhere evenly and protects the flesh during the low-and-slow smoking process. After that, the fish is ready for the smoker.
8. Preheat the Yoder 640S to 150°F. Once it’s up to temperature, place the salmon on a wire rack and set it on the top grill grates. Smoke for approximately 6 hours, or until the internal temperature reaches 145°F. For the most accurate reading, use the built-in probes paired with the FireBoard Grill App.
9. Once cooked, let the fish cool slightly and serve as desired.
HERB DRY-BRINED WHOLE SMOKED SALMON
“This easy smoked salmon recipe walks you through dry brining, pellicle formation, and smoking a whole salmon low and slow to achieve a rich, flavorful, lox-like finish right in your own backyard.“
—
Recipe from thecuriousplate.com
@thecurious_plate on Instagram
The Curious Plate on Facebook
Learn more about the Yoder Smokers YS640S
INGREDIENTS
- 2 to 3 lb whole salmon
- 1⁄2 cup brown sugar
- 1⁄4 cup kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dill
- 1⁄4 tsp cayenne pepper
INSTRUCTIONS
1. In a small mixing bowl, combine brown sugar, kosher salt, black pepper, garlic powder, onion powder, dried dill and cayenne pepper.
2. Next, clean and scale the fish if not already done by the fishmonger or the store.
3. Lay a piece of plastic wrap on a large baking sheet and place the whole salmon on top. Coat the fish thoroughly on all surfaces with the brine mixture.Don’t be shy with it; a whole fish needs more than you think. Wrap the plastic wrap around the fish.
4. Refrigerate the salmon for 6 to 24 hours depending on the size of the fish. A larger whole salmon benefits from the full 24 hours. You’ll notice liquid pooling on the tray as the brine does its work.
5. After the allotted brine time, remove the plastic wrap and rinse off the dry brine mixture.
6. Next, place the salmon on a wire rack that is fitted to a standard baking sheet.
7. DON’T SKIP THIS STEP! Pat the fish dry, return it uncovered to the fridge for another 1 to 3 hours, or up to 24 hours. This forms a tacky, dry surface layer called the pellicle, which helps smoke adhere evenly and protects the flesh during the low-and-slow smoking process. After that, the fish is ready for the smoker.
8. Preheat the Yoder 640S to 150°F. Once it’s up to temperature, place the salmon on a wire rack and set it on the top grill grates. Smoke for approximately 6 hours, or until the internal temperature reaches 145°F. For the most accurate reading, use the built-in probes paired with the FireBoard Grill App.
9. Once cooked, let the fish cool slightly and serve as desired.
