Smoked Salmon

### **Smoked Salmon Recipe**

Smoked salmon is a delicacy with a rich, smoky flavor, often used in appetizers, breakfasts, or main dishes. Here's a simple recipe to make smoked salmon at home using a smoker:

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#### **Ingredients:**

- 1 large salmon fillet (skin-on, about 2 pounds)

- 1/4 cup kosher salt

- 1/4 cup brown sugar

- 1 teaspoon black pepper

- 1 teaspoon garlic powder (optional)

- 1/2 teaspoon dill (optional)

- Wood chips (applewood, alder, or cherrywood work well)

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#### **Instructions:**

1. **Prepare the Salmon:**

- Rinse the salmon fillet under cold water and pat dry with paper towels.

- Check for any pin bones and remove them using tweezers.

2. **Make the Cure:**

- Mix kosher salt, brown sugar, black pepper, and optional garlic powder or dill in a bowl.

3. **Cure the Salmon:**

- Place the salmon fillet on a large piece of plastic wrap.

- Generously coat both sides of the salmon with the cure mixture.

- Wrap the salmon tightly in plastic wrap and place it on a baking sheet.

- Refrigerate for 12-24 hours to allow the cure to draw out moisture and infuse flavor.

4. **Rinse and Dry:**

- After curing, rinse the salmon under cold water to remove excess cure.

- Pat dry with paper towels and place it on a rack. Let it air-dry in the refrigerator for 1-2 hours. This helps form a sticky surface (pellicle) for the smoke to adhere to.

5. **Smoke the Salmon:**

- Preheat your smoker to 175°F (80°C) using your choice of wood chips.

- Place the salmon on the smoker rack, skin-side down.

- Smoke for 2-4 hours, or until the internal temperature of the salmon reaches 145°F (63°C).

6. **Cool and Serve:**

- Remove the salmon from the smoker and let it cool to room temperature.

- Slice thinly and serve immediately, or refrigerate for later use.

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#### **Serving Suggestions:**

- **Appetizer:** Serve with cream cheese, capers, and bagels.

- **Main Dish:** Pair with a fresh salad or roasted vegetables.

- **Breakfast:** Use as a topping for scrambled eggs or avocado toast.