They say we should consume oily fish at least once every fortnight, making it a regular part of our diet. But fish night doesn’t have to be the night that everyone dreads, nor the night that people come to the dinner table dragging their heels, eating just for the sake of eating rather than really enjoying their meal.
If you are a fish fan, then I am sure you are aware of how tasty a well cooked smoked salmon can be. Even if your family is not too hot on fish dinners, here is one recipe that they certainly will not be able to resist.
Are you ready to prepare a beautiful garlicky, buttery smoked salmon that your family will not be able to get enough of? Then get a load of the recipe included in this article, providing you with a recipe that will knock your socks off!
Not only will this article provide you with an awesome recipe, but it will also answer some of those burning smoked salmon preparation questions such as “How long do you smoke salmon?”
Are you ready to check it all out? Then make sure you stick with us!
Table of Contents
How Long Do You Smoke Salmon?
Some people are a little cautious about cooking salmon because they are not entirely sure about how long it should be cooked for. Salmon, like other fish, is fantastic when it is cooked just to the right temperature and for the ideal amount of time, but when you pass that window, salmon can often become dry, chalky and stringy – not pleasant at all!
How can you avoid this from happening? Follow the salmon cooking guide below that will explain just how long you should cook your salmon and what temperature it is happiest at.
Cooking salmon in the smoker
Slow and steady wins the race when it comes to cooking salmon in the smoker. Set the smoker to 220 degrees Fahrenheit and smoke the salmon for about two hours for the richest and most flavorsome results.
You should cook your salmon until it reaches an internal temperature of 150 degrees Fahrenheit when poked with a meat probe. Ensure you pierce the skin only when measuring temperatures so that you get the most accurate results.
Cooking salmon on the grill
Naturally, a grill heats up considerably faster than a smoker, so you should keep a careful eye on your salmon as it grills. Set your grill to cook at 220 degrees Fahrenheit and remove it from the heat once the internal temperature reaches 150 degrees Fahrenheit when poked with a meat probe. Ensure you pierce the skin only when measuring temperatures so that you get the most accurate results.
The Best Smoked Salmon Recipe
So, now that we know all of the cooking tips and tricks for creating the perfect smoked salmon, it is time to get started! The following is an awesome smoked salmon recipe that will help you to make a fish dish that your family will love.
The great thing about this recipe is that it feeds four! Simply adjust the ingredients if you will be feeding a slightly larger party or half them if you are cooking for just one or two.
Ingredients
- 2 lb salmon filet with the pin bones removed
- 1 tbsp of packed brown sugar
- 1 tbsp of sea salt
- 1 tbsp of ground garlic
- 1 tbsp of freshly ground black pepper
- Half of one lime (optional)
- 2 tbsp of unsalted butter
- 1 cup of alder, maple, apple or cherry wood chips (these are the best for enhancing the natural flavors in salmon)
Directions
- Start by making your brine. In a small bowl, mix together the sugar, garlic, and salt.
- Lay your salmon skin side down on a baking sheet or a greased baking tray and generously sprinkle the brine over the fish. Allow this to marinate in the fridge for 1 ½ to 2 hours before moving on to the next step.
- Preheat the smoker to 220 degrees Fahrenheit and prepare it for indirect smoking.
- Dry your salmon by lifting it from the baking sheet and wiping under the skin with disposable paper towels.
- Place the salmon skin side down onto a sheet of tin foil and sprinkle it with pepper. Then transfer it to the smoker for indirect smoking.
- Check the salmon periodically, but it should take roughly two hours for the internal temperature to reach 150 degrees Fahrenheit (check this using a meat probe). Remove the fish from the smoker once it has reached this temperature.
- Allow the fish to rest for up to 10 minutes before serving.
- Serve with a wedge of lime and drizzle the juice over the fish when desired. Top with half a spoon of butter.
Sides
Accompany your smoked salmon with the best sides! Why not try a garlicky and creamy mash, wild rice or even a bed of roasted veggies for a truly wholesome dinner!
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