Easy Alton Brown Smoked Salmon Recipe for Perfect Results

Smoked salmon represents a culinary art that transforms ordinary fish into an extraordinary delicacy.

Cold-water fish gets elevated through careful curing and smoke infusion, creating complex flavor profiles.

Professional chefs understand the delicate balance between seasoning and technique that makes this preparation special.

Precise temperature control and selected wood chips contribute significantly to the final taste experience.

Salt and sweet components interact beautifully during the smoking process, developing rich umami notes.

Careful preparation transforms raw ingredients into a mouthwatering centerpiece that impresses even discerning food enthusiasts.

Texture matters as much as flavor when crafting this elegant protein dish: prepare to be amazed.

Smoked Salmon Sensation: Why You’ll Love It

• Craft Gourmet Salmon at Home: Transform an ordinary fish into a restaurant-quality delicacy with this professional-grade smoking technique that elevates home cooking skills.
• Flavor-Packed Preservation Method: Develop deep, complex tastes through a precise salt-and-rub curing process that concentrates salmon's natural richness while extending its refrigerator life.
• Low-Maintenance Culinary Project: Enjoy an impressive dish that requires minimal active cooking time, with most steps involving simple waiting and occasional flipping during the 24-hour curing period.

Key Ingredients for Savory Salmon

• Salmon Fillet: High-quality, fresh wild-caught salmon with firm flesh and bright color for best flavor and texture.

• Kosher Salt, Brown Sugar: Classic curing base that helps draw moisture and create delicious flavor profile.
• Black Pepper, Dill, Coriander: Aromatic spices that enhance the salmon's natural taste and provide depth.

• Extra-Wide Aluminum Foil, Plastic Wrap: Essential for creating a sealed environment during curing and preventing moisture loss.
• Hardwood Chips or Sawdust: Provides authentic smoky flavor and aroma during the smoking process.
• Bricks, Phone Book, Pans or Planks: Help compress the fish and ensure even curing.
• Paper Towels, Fan: Assist in removing excess moisture and creating a desirable surface texture.

Smoking Salmon: How-To Guide

Step 1: Prepare Wrapping Surface

Unroll 1 sheet of extra-wide aluminum foil slightly longer than the salmon’s length. Layer a sheet of plastic wrap directly on top of the foil.

Step 2: Apply First Rub Layer

Sprinkle 1/3 of the rub mixture onto the plastic wrap. Place salmon skin side down over the rub, ensuring complete coverage. Apply another 1/3 of the rub directly onto the salmon’s flesh side.

Step 3: Create Salmon Sandwich

Flip the second salmon piece so it creates a layered salmon configuration. Spread the remaining rub over the top salmon skin.

Step 4: Secure and Weight

Wrap the salmon completely in plastic wrap. Seal the foil edges by folding and crimping tightly. Layer 2 pans or wooden planks and place the wrapped salmon on top.

Step 5: Apply Compression

Place heavy weights like bricks or a phone book on top of the wrapped salmon. Refrigerate for 12 hours.

Step 6: Flip and Continue Curing

Turn the salmon package over and return to refrigerator for another 12 hours.

Step 7: Rinse and Dry

Remove salmon from packaging and rinse thoroughly under cold water. Pat dry with paper towels. Allow salmon to air dry in a cool, dry location for 1-3 hours until achieving a matte surface. Optional: Use a fan to accelerate drying process.

Step 8: Smoke Salmon

Prepare smoker with hardwood chips or sawdust. Maintain smoker temperature between 150°F to 160°F. Smoke salmon until internal temperature reaches 150°F at its thickest point.

Step 9: Serve and Store

Serve hot immediately or allow to cool to room temperature. Can be wrapped tightly and refrigerated for up to 3 days.

Tips for a Perfect Smoke

• Select Ultra-Fresh Salmon: Check for bright, firm flesh without any discoloration or strong fishy odor.
• Check Wood Chip Quality: Opt for apple or alder wood to complement salmon's delicate taste without overwhelming it.
• Control Smoker Precision: Keep temperature steady between 175-200°F for tender, evenly cooked results.
• Pat Salmon Completely Dry: Use clean paper towels to remove excess moisture, helping rub adhere better.
• Prep Salmon Surface: Gently remove pin bones with tweezers to ensure smooth, professional presentation.

Safely Storing Smoked Salmon

• Vacuum Sealing: Preserve the salmon's rich flavor and texture by vacuum sealing in airtight bags. This method removes air completely, preventing freezer burn and maintaining quality for up to 4 months. Professional chefs rely on vacuum sealing to lock in the salmon's delicate smoky essence.
• Portion Packaging: Divide smoked salmon into individual serving sizes before storing. Wrap each portion separately in plastic wrap or wax paper, then place in a freezer-safe container. This technique allows you to thaw only the amount you need, keeping the rest perfectly preserved.
• Refrigerator Storage: Keep smoked salmon in the coldest part of your refrigerator, typically the back of the bottom shelf. Place in an airtight container to prevent odor transfer and maintain freshness for 3-5 days.

Smoked Salmon Variations

• Citrus Zest Salmon: Enhance the rub with orange and lemon zest for a bright, tangy flavor profile that complements the rich salmon.
• Spicy Chipotle Version: Mix smoked paprika and chipotle powder into the rub to create a smoky, spicy alternative that adds depth and heat to the traditional recipe.
• Herb-Infused Blend: Incorporate fresh dill, thyme, and rosemary into the salt rub for an aromatic, garden-fresh take on the classic smoked salmon preparation.
• Asian-Inspired Cure: Replace traditional seasonings with a mix of ginger, green onions, and soy sauce to give the salmon an umami-rich, Asian-influenced flavor profile.

Smoked Salmon Finale

Alton Brown’s smoked salmon recipe transforms ordinary fish into an extraordinary culinary experience.

Home chefs can elevate their cooking skills with this precise technique.

Salt, sugar, and spices work magic on fresh salmon fillets.

Kitchen enthusiasts discover professional-level smoking methods through careful preparation.

Cool techniques ensure perfect texture and incredible flavor profiles.

Salmon lovers will crave this recipe: press that share button, drop a comment about your smoky success, and inspire fellow cooking adventurers to explore new gastronomic horizons.

Alton Brown Smoked Salmon Recipe

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4.6 from 26 reviews

• Total Time: 5 hours 30 minutes
• Yield: 4 1x

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Description

Alton Brown’s smoked salmon elevates home cooking with professional culinary techniques. Rich Pacific Northwest flavors merge perfectly with precise smoking methods, delivering restaurant-quality results you can confidently create in your own kitchen.

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Ingredients

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Main Ingredients:

• 2 large salmon fillets or sides, pin bones removed

Dry Cure Ingredients:

• 1 cup kosher salt
• ½ cup sugar
• ½ cup dark brown sugar

Seasoning:

• 1 tablespoon crushed black peppercorns

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Instructions

1. Prepare a long sheet of extra-wide aluminum foil slightly longer than the fish’s length, then layer a piece of plastic wrap on top.
2. Sprinkle one-third of the seasoning mix onto the plastic wrap. Position the salmon with skin facing downward onto the seasoned surface. Apply another third of the rub directly onto the fish’s flesh.
3. Carefully place the salmon’s second side on top of the first, ensuring complete coverage. Distribute the remaining seasoning over the exposed skin layer.
4. Completely enclose the fish in plastic wrap, then securely seal the aluminum foil by folding and crimping the edges tightly. Stack two flat pans or wooden planks and rest the wrapped fish on top.
5. Weight the fish by placing heavy objects like bricks or a thick reference book on top. Transfer the weighted package to the refrigerator for a 12-hour curing period.
6. After the initial 12 hours, carefully flip the fish package and return it to the refrigerator for another 12-hour curing cycle.
7. Remove the wrapping and thoroughly rinse the salmon under cold water to eliminate excess cure. Pat the fish dry using paper towels. Allow the salmon to air-dry in a cool, ventilated area until it develops a distinctive matte surface, which typically takes 1 to 3 hours depending on ambient humidity. For faster drying, position a fan near the fish.
8. Smoke the salmon using hardwood chips or sawdust, maintaining a consistent smoker temperature between 150°F (65°C) and 160°F (71°C). Continue smoking until the thickest portion of the fish reaches an internal temperature of 150°F (65°C).
9. Serve immediately while hot, or allow the smoked salmon to cool to room temperature. Once cooled, tightly wrap the fish and store in the refrigerator for up to three days.

Notes

• Check salmon’s freshness by looking for firm, shiny flesh with no discoloration or strong fishy odor.
• Pat fish dry completely using clean paper towels to help spice rub adhere better.
• Gently massage spice blend into salmon’s surface, covering every inch for maximum flavor penetration.
• Refrigerate seasoned salmon uncovered for 1-2 hours, letting salt and spices work their magic.
• Select wood chips matching salmon’s delicate profile – alder or apple wood provide subtle, sweet undertones.
• Preheat smoker to consistent 225°F, creating perfect environment for gentle, even cooking.
• Place salmon skin-side down on well-oiled grates to prevent sticking and easier removal.
• Watch internal temperature carefully, removing fish when it reaches 145°F for perfect doneness.
• Let smoked salmon rest 5-10 minutes after cooking to allow juices to redistribute throughout meat.
• Store leftovers in airtight container in refrigerator, consuming within 3-4 days for best quality.

• Prep Time: 30 minutes
• Cook Time: 5 hours
• Category: Breakfast, Appetizer, Lunch
• Method: Smoking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 60
• Sugar: 1.5 g
• Sodium: 2000 mg
• Fat: 2 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 1.5 g
• Trans Fat: 0 g
• Carbohydrates: 3 g
• Fiber: 0 g
• Protein: 10 g
• Cholesterol: 30 mg