Dry Brined Smoked Salmon Recipe

For today's cook I show how to smoke salmon. This smoked salmon was done using our chargriller smoker with the offset firebox. Check it out and give it a try!

In this video I did a dry brined Smoked Salmon. I started off with a 3-pound salmon fillet and put together a brine using a half cup of Kosher Salt and 1 cup of Brown Sugar. I packed the well mixed brine on the Salmon to fully cover it and let it sit in the fridge for 2 hours. After the 2 hours I thoroughly rinsed it with cold water and then it was patted dry. I let it sit at room temperature so it could develop a pellicle (A thin film). The pellicle helps the rubs and smoke absorb into the Salmon for maximum flavor. For a list of rubs and spices used please check out the links below.

For the smoking process I used Royal Oak Lump Coal along with some Oak Wood Splits. I fired up my smoker to 250 degrees and placed the Salmon on the cooker until it reached an internal temperature of 140 degrees. This Salmon came out absolutely delicious! I would highly recommend you giving this a try and letting us know how it comes out. As always thank you for watching and if you have any ideas that you would like to see put into a video, please drop your ideas in the comments and we will do our best to get to them.

Boars Night Out Double Garlic Butter - https://amzn.to/2W9u8Ak
Old Bay Seasoning - https://amzn.to/3gI9Pkz
Louisiana Cajun Seasoning - https://amzn.to/3kj1ft9
Instant Read Thermometer - https://amzn.to/3gqW8pX