Smoke and salmon complement each other well. One of the simple exquisite pleasures is well-smoked salmon. If it’s on the menu, it’s not difficult to buy it. While smoking salmon is an art and science, it is significantly simpler to create at home than you may think.
It all gets down to finding the correct combination of salmon flavor, salt, sweetness, and smoke. When all of these elements come together, you get something incredibly remarkable that is not only delicious on its own but can also be utilized as a component in a variety of other meals. If you use high-quality salmon, nice smoke, and don’t overheat it, you’ll have some really wonderful smoked salmon in a matter of hours.
The perfect smoked salmon with brown sugar recipe
- One large fillet of salmon
- Salt and pepper spread all over the fillet
- Three tablespoons minced garlic
- One lemon, juiced
- One and a half cup butter divided into 10ths
- One cup brown sugar
- Optional: One lemon for lemon wedges
- One tablespoon minced parsley for presentation
- Heat the oven to 350°F. Add a baking paper with aluminum foil. Put the fillet skin-side down on a plate.
- Evenly distribute the minced garlic over the salmon.
- Season the fish with salt.
- Evenly sprinkle 1 cup brown sugar over the fillet.
- Place 1/2 cup butter in pats/small slices evenly spaced on top of the salmon.
- Season the fillet with pepper.
- Pour one lemon juice equally over the entire fillet.
- Light the smoker on smoke, allowing the pellets to burn. Increase the power to medium and smoker for at least fifteen minutes.
- If you’re using a thermometer, the smoke should be around 225°F.
- Smoke the salmon for 35-45 minutes on a cookie sheet covered in foil.
- Examine every 35 minutes to see if the albumin (the white substance) has begun to ooze out. Eliminate it if it has. If you don’t see it after 35 minutes, check every 5 minutes until you do. When you do, it is finished.
- Set aside the smoked salmon for 5 minutes before serving.
- If you’re serving it to guests, garnish with lemon wedges and minced herbs.
Your handmade smoked salmon can be kept in the fridge for up to a week. Keep it in an enclosed bag to keep the air out from it, and it will last longer. Smoked salmon can be frozen for up to nine months. We hope you enjoy this dish; it is one of our favorites.