Smoked Salmon

main

fish

scottish

The total smoking time is short (around 20–30 minutes), so it’s best cooked alongside something else that needs a longer smoke.

Ingredients

Salmon fillet(s), skin on
50% table salt and 50% brown sugar (enough to fully cover the fish)
Maple syrup, for glazing

Directions

Dry brine

Mix salt and brown sugar together in equal parts
Fully cover the salmon fillet(s) with the brine mixture
Leave to brine for 1 hour in the fridge
Rinse thoroughly under cold water to remove all the brine
Pat dry, then return to the fridge uncovered for 1 hour to form a pellicle (the tacky surface helps smoke adhere)

Smoke

Pre-heat smoker to 90°C
Place salmon skin-side down in the smoker
After about 10 minutes, when the internal temperature reaches 40°C, remove and glaze lightly with maple syrup
Return to the smoker and pull when the internal temperature reaches 52°C

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title:  "Smoked Salmon"
image: featured.webp
categories: [main, fish, scottish]

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![](featured.webp)

The total smoking time is short (around 20–30 minutes), so it's best cooked alongside something else that needs a longer smoke.

## Ingredients

- Salmon fillet(s), skin on
- 50% table salt and 50% brown sugar (enough to fully cover the fish)
- Maple syrup, for glazing

## Directions

### Dry brine

- Mix salt and brown sugar together in equal parts
- Fully cover the salmon fillet(s) with the brine mixture
- Leave to brine for **1 hour** in the fridge
- Rinse thoroughly under cold water to remove all the brine
- Pat dry, then return to the fridge uncovered for **1 hour** to form a pellicle (the tacky surface helps smoke adhere)

### Smoke

- Pre-heat smoker to **90°C**
- Place salmon skin-side down in the smoker
- After about 10 minutes, when the internal temperature reaches **40°C**, remove and glaze lightly with maple syrup
- Return to the smoker and pull when the internal temperature reaches **52°C**