Perfectly Smoked Salmon Fillets
This expertly crafted smoked salmon recipe was passed down to my husband by a talented co-worker. As proud manufacturers of premium meat smokers, we are thrilled to showcase how our products can elevate your culinary creations. The dynamic blend of soy sauce, dry white wine, and a naturally balanced brine infuses the salmon with rich, savory flavors that are complemented perfectly by a hint of spice. Ideal for lunch or as a delectable snack, these smoked salmon fillets are a versatile choice that pairs beautifully with cream cheese on a bagel, or simply enjoyed on their own. This dish truly epitomizes our passion for quality smoking, resulting in tender, flavorful salmon that is sure to impress your family and friends.
4
Servings
N/A
Calories
10
Ingredients
Ingredients
Water
1 cup (none)
Dry white wine
1 cup (none)
Soy sauce
2 cups (none)
Tabasco sauce
1/2 teaspoon (none)
Onion powder
1/2 teaspoon (none)
Garlic powder
1/2 teaspoon (none)
Black pepper
1/2 teaspoon (freshly ground)
Sugar
1/3 cup (none)
Non-iodized salt
1/4 cup (none)
Salmon fillets
3-4 lbs (with skin)
Instructions
1
In a large mixing bowl, combine water, dry white wine, soy sauce, Tabasco sauce, onion powder, garlic powder, black pepper, sugar, and non-iodized salt, mixing until the sugar and salt are fully dissolved.
2
Place the whole salmon fillets into a large deep pan and cover them completely with the brine mixture. Ensure the salmon is submerged, then cover and refrigerate overnight for optimal flavor infusion.
3
After brining, carefully remove the salmon fillets from the brine and rinse them under cold running water to eliminate excess salt and seasoning.
4
Using a paper towel, pat the fillets dry gently to remove any moisture, then allow them to air dry on a rack for at least one hour; this step helps develop a nice pellicle for smoking.
5
Preheat your smoker to a steady 165°F and arrange the salmon fillets on the smoker rack, placing them skin side down.
6
Smoke the salmon for 3 to 5 hours, depending on the thickness of the fillets, until they reach your preferred level of doneness. A probe thermometer should read at least 145°F for safe consumption.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Perfectly Smoked Salmon Fillets.
What is the primary category for this dish?
It is categorized as Lunch/Snacks.
How many servings does this recipe yield?
This recipe yields 4 servings.
What is the weight of salmon fillets required?
You will need 3-4 lbs of salmon fillets with the skin on.
What are the main liquid components of the brine?
The brine consists of water, dry white wine, and soy sauce.
How long should the salmon be brined?
The salmon should be refrigerated in the brine mixture overnight for optimal flavor infusion.
What type of salt is recommended for the brine?
Non-iodized salt is recommended for this recipe.
Is there a specific type of wine to use?
Yes, the recipe specifically calls for dry white wine.
Does the recipe include any spice?
Yes, Tabasco sauce and freshly ground black pepper are included for a hint of spice.
What is the purpose of air drying the salmon after brining?
Air drying for at least one hour helps develop a nice pellicle, which is essential for the smoking process.
What temperature should the smoker be set to?
Preheat your smoker to a steady 165°F.
How should the salmon be placed on the smoker rack?
The fillets should be arranged skin side down on the smoker rack.
How long does the smoking process take?
Smoke the salmon for 3 to 5 hours, depending on the thickness of the fillets.
What is the safe internal temperature for smoked salmon?
A probe thermometer should read at least 145°F for safe consumption.
Should the salmon be rinsed after brining?
Yes, rinse the fillets under cold running water to eliminate excess salt and seasoning after brining.
What powders are used for seasoning?
Onion powder and garlic powder are used in the brine.
How much soy sauce is needed?
The recipe requires 2 cups of soy sauce.
How much sugar is used in the brine?
The recipe uses 1/3 cup of sugar.
What is the origin of this recipe?
This recipe was passed down to the author's husband by a talented co-worker.
Can I serve this with cream cheese?
Yes, these fillets pair beautifully with cream cheese on a bagel.
What is the total ingredient count for this recipe?
There are 10 specific ingredients in this recipe.
Do I need to dissolve the sugar and salt?
Yes, mix the brine ingredients until the sugar and salt are fully dissolved.
Is the salmon skin removed before smoking?
No, the salmon is prepared with the skin and smoked skin side down.
What tags are associated with this recipe?
Tags include smoked salmon, seafood, lunch, snacks, brine, smoker recipe, and gourmet.
How should the salmon be dried before the air drying step?
Gently pat the fillets dry with a paper towel to remove any moisture.
Is this recipe suitable for home smoking?
Yes, it is specifically designed for home smoking enthusiasts.
What tools are suggested for checking doneness?
A probe thermometer is suggested to ensure the salmon reaches 145°F.
Does the recipe use iodized salt?
No, it specifically calls for non-iodized salt.
Is the pepper pre-ground?
The recipe recommends using freshly ground black pepper.
Can this salmon be eaten as a standalone snack?
Yes, it can be enjoyed simply on its own as a snack.