Ready to make some delicious Smoked Salmon? This recipe is super easy to make and it turns out really good! We smoked the Salmon using a dry brine which consists of Kosher Salt and Brown Sugar. The salt basically sucks out all of the moisture in the filets and this "cures" the Salmon. Make sure that after you brine the fish to rinse the filets in cold water and pat dry. We have posted the recipe below with instructions on how to smoke the salmon step by step. Let us know if you have any questions in the comments below and let us know how it turned it. If you want to add more flavor you can spice it up with some pepper or chili flakes to give it a sweet and spicy tang. Thanks for checking out our video. Hope you enjoyed it!

Smoked Candy Salmon Recipe

9 Hours Total

3 Hours to Brine.
3 – 4 hours drying.
3 – 4 Hours in the smoker.

Makes 5lbs

Ingredients:
1 cup Kosher Salt
2 cup Brown Sugar
Maple Syrup (Optional)

-Pull out all pin bones from your Salmon and cut into 2 in strips.

-Combine Salt and Brown Sugar into a mixing bowl and mix thoroughly.

-Spread mixture over the bottom of a non-reactive bowl or dish so there is a thin layer of cure.

-Place Salmon strips flesh down and skin up with a little space in-between each piece.

-Sprinkle cure over the Salmon so all exposed fish is covered.

-Make sure dish or bowl is covered tightly .

-Cure in fridge for 3 hours.

-Thoroughly wash the Salmon strips under cold running water and place aside.

-Pat dry with paper towels.

-Place Salmon strips on drying rack skin side down and be sure each strip is not touching each other.

-Let strips cure for 3 hours in a cool breezy area

-Drying Salmon is the key for smoking Salmon. The drying process creates a seal on the outer layer of the fish and keeps moisture in when smoking.

-Set Smoker to 175 degrees Fahrenheit for 3 hours.

-During the last hour (2 hours in) add in chips to create smoke. We used Alder wood chips for the smoking process.

-For a sweeter taste you can glaze the strips with maple syrup for the last hour.

-Pull out and let strips cool to room temperature.

-You can store in a seal tight container for a week or vacuum seal and it will last much longer.

Enjoy

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