From DN Recipes by David Nagy · Food & Beverage

Smoked Salmon

Published

 
Smoked Salmon
Servings 8  Prep Time 6 Hours  Total Time 8 Hours 10 Minutes

Ingredients
  • 1 2 ½ to 3 lb. salmon fillet
  • 1 ½ cups light brown sugar
  • ¼ cup kosher salt
  • ½ tablespoon coarse ground black pepper
  • ½ tablespoon dill weed
  • ½ cup honey
  • 1 tablespoons chipotle sauce
Instructions
  1. Rinse the salmon with water and dry well with paper towels. Set aside.
  2. In a small bowl, combine the brown sugar, kosher salt and black pepper.
  3. Place the salmon on a large cookie sheet and rub the seasoning in well on both sides. Place the salmon in the fridge, uncovered, for at least 4 hours.
  4. Remove the salmon from the fridge and rinse well with water and dry with paper towels. Place the salmon on a wire rack and refrigerate for at least 2 hours, uncovered.
  5. Preheat the smoker to 150°.
  6. Smoke salmon on the wire rack for about one hour.
  7. Meanwhile in a small bowl, whisk together the honey and chipotle sauce.
  8. When the salmon reaches about 130°, begin basting.
  9. Increase to 175° for 1-2 hours, basting every 10-15 minutes, or to 145°.
  10. Remove the filet from the smoker and let cool slightly. Serve warm or chilled.

Use with a dill sauce: