Sweet & Savory Smoked Salmon Delight
Indulge in the rich flavors of Sweet & Savory Smoked Salmon Delight, a recipe that combines the sweetness of brown sugar with the aromatic depth of garlic, creating an unforgettable culinary experience. Perfect for a special occasion or a delicious weeknight dinner, this smoked salmon is sure to impress your family and friends. The process involves marinating the salmon to infuse it with flavor before slowly smoking it to achieve a tender, flaky texture. Serve it with your favorite sides or atop a fresh salad for a delightful meal.
2-3
Servings
240
Calories
5
Ingredients
Ingredients
Salmon fillet
1 (Rinsed and patted dry)
Light brown sugar
1 cup (Packed)
Sea salt (or Kosher salt)
1 cup
Granulated garlic
1/2 cup
Wood chips
As needed (Preferably Alder or Hickory)
Instructions
1
Begin by rinsing the salmon fillet under cold water and pat it dry with paper towels to remove excess moisture.
2
In a non-conductive 4-sided pan, lay the salmon fillet flat to prepare it for marinating.
3
In a mixing bowl, combine the packed light brown sugar, sea salt, and granulated garlic. Break up any lumps to ensure an even mixture.
4
Generously coat the top of the fillet with the sugar-salt-garlic mixture, pressing it firmly into the fish to ensure complete coverage.
5
Cover the pan tightly with aluminum foil or plastic wrap to seal in the flavors.
6
Refrigerate the salmon for 4-6 hours to allow the mixture to penetrate the fish.
7
After the marinating time, rinse the fillet in cold water to remove the brine and then place it in the fridge overnight to dry completely.
8
When ready to smoke, preheat your grill to indirect heat and prepare your wood chips, soaking them in water for about 30 minutes if desired.
9
Place the soaked wood chips directly on the charcoal if using a charcoal grill and place the salmon fillet on the opposite side of the grill away from the heat source.
10
Close the grill lid and adjust the vents to keep them slightly open to control the airflow.
11
Smoke the salmon for 30-45 minutes, or until it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
Nutrition Information
5g
Fat
27g
Carbs
23g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Sweet & Savory Smoked Salmon Delight?
It is a rich salmon recipe that combines the sweetness of brown sugar with aromatic garlic, slowly smoked for a tender, flaky texture.
What type of fish is required for this recipe?
A single salmon fillet is used for this recipe.
What are the main ingredients for the salmon rub?
The rub consists of packed light brown sugar, sea salt or Kosher salt, and granulated garlic.
How should I prepare the salmon fillet before marinating?
Rinse the fillet under cold water and pat it dry with paper towels to remove any excess moisture.
What kind of pan should be used for marinating the salmon?
Use a non-conductive 4-sided pan to lay the salmon fillet flat.
Can I substitute sea salt with another type?
Yes, you can use Kosher salt instead of sea salt.
How long does the salmon need to marinate in the refrigerator?
The salmon should marinate for 4 to 6 hours to allow the flavors to penetrate the fish.
What is the next step after the initial marinating period?
After 4-6 hours, rinse the fillet in cold water to remove the brine and place it back in the fridge overnight to dry.
How should I prepare the wood chips for smoking?
You should soak the wood chips in water for about 30 minutes if desired before placing them on the grill.
What types of wood chips are recommended?
Alder or Hickory wood chips are preferred for this recipe.
What grill setup is needed for smoking the salmon?
Preheat your grill to indirect heat and place the salmon on the opposite side of the heat source.
How do I control the airflow in the grill during smoking?
Adjust the grill vents to keep them slightly open to control the airflow.
How long does the smoking process take?
The salmon takes approximately 30 to 45 minutes to smoke.
What is the target internal temperature for the smoked salmon?
The salmon is done when it reaches an internal temperature of 145°F (63°C).
How can I tell if the salmon is cooked without a thermometer?
The salmon is ready when it flakes easily with a fork.
How many servings does this recipe provide?
This recipe makes approximately 2 to 3 servings.
What is the calorie count per serving?
Each serving contains approximately 240 calories.
How much protein is in this smoked salmon recipe?
There are 23 grams of protein per serving.
What is the carbohydrate content of this dish?
There are 27 grams of carbohydrates per serving.
How much fat is in a serving of this salmon?
There are 5 grams of fat per serving.
Is this recipe safe for those with shellfish allergies?
Yes, this recipe is tagged as 'no shellfish'.
What should I do with the sugar-salt-garlic mixture?
Generously coat the top of the fillet with the mixture, pressing it firmly into the fish for complete coverage.
Why is it important to break up lumps in the sugar mixture?
Breaking up lumps ensures an even mixture and consistent flavoring across the fish.
Do I need to cover the pan while the salmon is in the fridge?
Yes, cover the pan tightly with aluminum foil or plastic wrap to seal in the flavors.
Where should wood chips be placed in a charcoal grill?
Place the soaked wood chips directly on the charcoal.
What are some serving suggestions for this salmon?
Serve it with your favorite side dishes or on top of a fresh salad.
How many total ingredients are used in this recipe?
There are 5 ingredients in total: salmon, brown sugar, salt, garlic, and wood chips.
What is the specific preparation for the brown sugar?
The light brown sugar should be packed when measured.
Is this recipe suitable for a weeknight dinner?
Yes, while it requires prep time, the active smoking time is short, making it great for weeknights or special occasions.
What is the texture of the finished salmon?
The process results in a tender and flaky texture.