A mouthwatering dish of smoked salmon done in a dry brine. For years, we have been experimenting with several techniques for smoked salmon, and our quick dry-brine process is not only easy to use but also delicious. This is the appetizer that we like to serve whenever we throw a gathering. To complement it, you could choose to serve it with plain bagels and yogurt.

Dry-Brined Smoked Salmon

Ingredients

  • 1 1/2 cups brown sugar, split
  • 1 cup kosher salt.
  • 3 lb salmon fillets
  • ½ cup honey
  • Optional: 2 (12 fluid ounce) cans or bottles of cola-flavored carbonated beverage (like Coca-Cola®).
  • 3 cups of soaking wood chips.

Directions

Step 1 

To make the mixture, combine one cup of brown sugar and kosher salt in a small mixing dish.

Step 2 

Spread a thin layer of the brown sugar mixture into the bottom of a 9-inch baking pan. Place 2 to 3 salmon fillets on top and drizzle with part of the brown sugar mixture. Repeat layering until all of the salmon fillets are covered. Cover with plastic wrap and chill for 8 hours or overnight.

Step 3 

Preheat the smoker to 195 degrees Fahrenheit (91 degrees Celsius) according the manufacturer's directions.

Step 4

Rinse the brown sugar mixture off the salmon fillets. Brush the fillets gently with honey and sprinkle the remaining 1/2 cup brown sugar on top. 

Step 5 

Pour cola-flavored beverage into the smoker's water pan and fill to within 1 inch of the top. Place half of the wood chips around the edge of the hot charcoal. Place the fish on the frying racks.

Step 6 

Cook the fish, adding additional wood chips as required, until an instant-read thermometer put into the middle registers 145 degrees Fahrenheit (63 degrees Celsius), approximately 2 hours. Allow it cool for at least 15 minutes before serving.

Editors' Note:

The nutrition data for this dish includes the whole quantity of brine components. The quantity of brine eaten will vary.