Now, listen up. I know folks talk about smoked salmon like it’s some fancy dish. But trust me, making smoked salmon with a good ol’ dry brine of brown sugar and salt ain’t rocket science. It’s easy, and it turns out tasty every time, even if you’re just cooking it up for the family or maybe to impress a few friends at a BBQ. So let me tell ya how to do it, step by step.
First things first, what’s a brine? Well, a brine is just a way to season up the fish before you smoke it. Now, I know some people get all fancy with wet brines, adding all kinds of herbs and spices, but today, we’re going simple with a dry brine. That means we’re not using any water, just plain ol’ brown sugar and salt. Simple as that.
Now, why do you want to use brown sugar? Brown sugar, you see, brings this nice, sweet flavor that just works wonders with the salmon. Plus, it helps the skin get that nice, golden look. It’s like adding a little bit of caramel magic to your fish. And that salt? Well, salt’s the magic that helps preserve the salmon and brings out its natural flavors, making every bite taste just right.
Here’s what ya need to get started:
- 2 cups of brown sugar
- 1/2 cup of salt (kosher salt works best)
- About 4 pounds of salmon fillets, skin-on (cut ‘em into pieces, about 3×6 inches if ya can)
Now, let’s get brining!
Step 1: Mix up that brown sugar and salt in a big ol’ bowl or even a plastic bag. Just make sure the sugar and salt are all mixed together real nice. That’s your brine right there. No need for fancy spices unless you want them. Keep it simple if it’s your first time.
Step 2: Lay your salmon pieces in a shallow dish or pan, skin-side down. Sprinkle the brown sugar and salt mix all over the salmon. Get it nice and covered, and don’t worry about using too much. The salmon will only absorb what it needs.
Step 3: Cover the dish up tight with plastic wrap and stick it in the fridge. Now here’s the thing – you gotta be patient. Let it sit in there for at least 8 hours, or even overnight if you can. The brine pulls out moisture from the fish, giving you a nice texture and flavor.
Step 4: When you’re ready to smoke, take the salmon out, rinse it under cold water to get rid of that extra brine, and pat it dry with some paper towels. Don’t skip the drying, or it won’t smoke up right.
Step 5: Get your smoker ready. Now, I’m talkin’ about hot-smoking here, which means both heat and smoke. If you’ve got wood chips, like apple or alder, they add a nice touch. Set your smoker around 200°F and smoke that salmon for about 2-4 hours, depending on how thick your pieces are and how smoky you like it.
And that’s it! After a few hours, your smoked salmon should be ready to eat. You’ll know it’s done when it flakes easily with a fork and has that nice, deep color. Some folks like it on a bagel with cream cheese, others just eat it straight. You can even freeze it if ya make too much.
So there you go, an easy smoked salmon recipe using just brown sugar and salt. No fuss, no mess. This dry brine method brings out the best in the salmon and makes for a dish you can be proud of, whether it’s for a special occasion or just a weekend treat.
Tags：smoked salmon, dry brine, brown sugar, salt, homemade smoked fish, hot-smoking, simple smoked salmon recipe
