Alton Brown Smoked Salmon Recipe

Alton Brown’s Smoked Salmon delivers flavorful, tender fish with a perfect balance of kosher salt, honey, and crushed peppercorns, cooked in 5 hours for satisfaction.

Try More Alton Brown Recipes:

• Alton Brown Roasted Broccoli
• Alton Brown Pickled Beets
• Alton Brown Ginger Snaps

🧡 Why You’ll Love This Smoked Salmon Recipe:

• Balanced flavors of salt, sugar, and peppercorns enhance the salmon.
• Simple preparation method with minimal ingredients.
• Delivers succulent, smoky salmon every time.

❓ What Is Alton Brown’s Smoked Salmon Recipe?

Alton Brown’s recipe involves curing salmon with a mixture of salt, sugar, and peppercorns, then smoking it over hardwood for a delectable flavor.

🍠 Alton Brown Smoked Salmon Ingredients

• 1 cup kosher salt
• 1/2 cup sugar
• 1/2 cup dark brown sugar
• 1 tablespoon crushed black peppercorns
• 2 large salmon fillets or sides, pin bones removed

🍛 How To Make Alton Brown Smoked Salmon

1. Roll out a sheet of extra-wide aluminum foil that is just longer than the fish’s length, and then lay a sheet of plastic wrap on top.
2. Toss the plastic wrap with a third of the rub. Lay the fish skin side down on top of the rub. Apply 1/3 of the rub to the salmon fillets.
3. Lay the flesh side down on top of the first side of the fish. Apply a layer of the leftover rub on the upper layer of the skin.
4. Wrap the fish in plastic, then seal the foil around it by folding the edges in and crimping firmly. Layer two pans or planks on top of each other and set the wrapped fish on top.
5. Put some bricks or a phone book on top of the fish, and then put it in the fridge for 12 hours.
6. Refrigerate the fish for a further 12 hours after flipping it over.
7. Rinse the fish in cold water to remove the treatment after unwrapping it. Dry the salmon with paper towels and set it aside in a cool, dry spot (not in the fridge) until it reaches a matte finish, which can take about an hour to 3 hours depending on the humidity. Use a fan to hasten drying time if needed.
8. Smoke the fish over hardwood chips or sawdust that is burning; maintain a smoker temperature of 150°F to 160°F until the thickest portion of the fish reaches 150°F.
9. Have it hot right away or let it cool to room temperature, wrap it tightly, and store it in the fridge for up to three days.

💭 Recipe Tips

• Ensure the salmon is fresh and properly cleaned before applying the rub.
• Use quality hardwood chips or sawdust for an authentic smoky flavor.
• Monitor smoker temperature closely to prevent overcooking.
• Allow sufficient drying time before smoking for optimal texture and flavor.

🧀 What Goes Well With Smoked Salmon?

Smoked salmon complements cream cheese, bagels, capers, and thinly sliced red onions for a classic brunch spread or elegant appetizer.

🎚 How To Store Leftovers Smoked Salmon?

• In The Fridge: Wrap leftover smoked salmon tightly and keep it for up to 3 days.
• In The Freezer: Freezer leftover smoked salmon in a freezer-safe container for up to 2 months. Leave to thaw in the fridge before reheating.

🥵 How To Reheat Leftovers Smoked Salmon?

• Oven: Heat Leftovers Smoked Salmon in a baking dish and heat at 325°F for 5 minutes until warmed through.
• Microwave: Heat Leftovers Smoked Salmon on medium power for 30-second intervals until heated to the desired temperature.

FAQs

Try More Alton Brown Recipes:

• Alton Brown Garden Vegetable Soup
• Alton Brown Peanut Brittle
• Alton Brown Fish Chips

Alton Brown Smoked Salmon Nutrition Facts

Amount Per Serving

• Calories 99
• Total Fat 3.7g
• Saturated Fat 0.8g
• Cholesterol 20mg
• Sodium 1700mg
• Potassium 148.8mg
• Total Carbohydrates 0g
• Dietary Fiber 0g
• Protein 16g