1tablespoonDiamond kosher salt(2 teaspoon if using Morton brand Kosher salt)
2-4lbsalmon filet(skin on and pin bones removed)
2cupsalder, applewood or cherry wood smoking chips or pellets
Instructions
Make the dry brine by combining the brown sugar and salt together in a small bowl.
Place the salmon filet skin-side down on a wire rack on top of a rimmed baking sheet. Evenly sprinkle the brine mixture over the entire salmon filet to coat. Place in the refrigerator uncovered for at least 1 hour to 2 hours before smoking, but you can brine it overnight.
Set up your smoker for indirect heat cooking with a water bath drip pan and smoker chips (or pellets), and preheat it to 225° F according to the manufacturer's instructions.
While the smoker heats up, remove the salmon from the refrigerator and dry off any excess moisture with paper towels.
When the smoker is ready, place the salmon skin-side down on a sheet of foil and transfer it to the smoker.
Begin checking for doneness after 30 minutes using a probe thermometer. The salmon is finished when the internal temperature reaches 140° F.
Remove from the smoker and rest for 5 minutes before serving, or cover and chill in the refrigerator for up to 1 week.
Video
Notes
Use wild-caught salmon when available.
Soak wood chips in water for 30 minutes prior to adding.
There's no need to rinse the brine off if using Diamond brand kosher salt, but if using a different type of salt that has higher sodium by volume, you might want to rinse.
Cook time: It can take between 30 minutes and 1 hour to finish cooking the fish depending on the type and thickness of the salmon and your specific smoker. Wild salmon cooks more quickly because it is leaner.