Smoked Salmon

Smoked salmon is a great addition to any cookout. This smoky, savory treat can be used in a variety of dishes and appetizers, is easy to make, is always a crowd pleaser, and doesn’t take up much room on the smoker.

We have a friend who has an elaborate fishing set up on Lake Michigan, and takes us out on his boat twice a summer to fish for salmon and trout. Needless to say, we tend to have an excess of fish to eat, and smoked salmon is our favorite way to put our catch to good use.

Ingredients

• (2) 1 lb salmon filets (boneless, skin on)

• 1 cup soy sauce

• 1/2 cup Worcestershire

• 2 tbsp. liquid smoke

• 2 tbsp. garlic powder

• 1 tbsp. lemon pepper

• 2 tbsp. smoked paprika

• Cold water (enough to cover filets)

Ingredients for serving suggestions:

• Laughing Cow Swiss cheese

• Fresh dill

• Crackers

• Cream cheese

• Cucumber slices

Instructions

• Place salmon filets in a large pan or bowl. I like to use a large disposable aluminum foil pan. Add the soy sauce, Worcestershire, liquid smoke, garlic powder, lemon pepper, and smoked paprika. Pour in cold water until filets are covered by liquid.

• Cover and refrigerate salmon in the brine for at least 24 hours.

• After the 24+ hours of brining the salmon are up, remove salmon from the brine, pat dry with paper towels, and let filets continue to dry for 2 hours.

• Set smoker to 120F - 150F. Place salmon filets on smoker grate skin side down. Smoke for approximately 3 hours.

Serving suggestions:

• Smoked salmon can be used in a variety of ways, but some of our favorites are:

  • Cucumber slices topped with a dollop of cream cheese, chunk of smoked salmon, and sprig of dill

  • Crackers topped with Laughing Cow creamy Swiss cheese, chunk of smoked salmon, and sprig of dill

  • You can also put the smoked salmon in a pasta, on top of a salad, or just eat it plain! The possibilities are endless.

Smoked Salmon

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Yield: 2 filets

Author: Crystal Magiera

Prep time: 26 H & 5 MCook time: 3 hourTotal time: 29 H & 5 M

Ingredients:

• (2) 1 lb salmon filets (boneless, skin on)
• 1 cup soy sauce
• 1/2 cup Worcestershire
• 2 tbsp. liquid smoke
• 2 tbsp. garlic powder
• 1 tbsp. lemon pepper
• 2 tbsp. smoked paprika
• Cold water (enough to cover filets)

Suggestions for serving:

• Laughing Cow Swiss cheese
• Fresh dill
• Crackers
• Cream cheese
• Cucumber slices

Instructions:

1. Place salmon filets in a large pan or bowl. I like to use a large disposable aluminum foil pan. Add the soy sauce, Worcestershire, liquid smoke, garlic powder, lemon pepper, and smoked paprika. Pour in cold water until filets are covered by liquid.
2. Cover and refrigerate salmon in the brine for at least 24 hours.
3. After the 24+ hours of brining the salmon are up, remove salmon from the brine, pat dry with paper towels, and let filets continue to dry for 2 hours.
4. Set smoker to 120F - 150F. Place salmon filets on smoker grate skin side down. Smoke for approximately 3 hours.

Serving suggestions

1. Smoked salmon can be used in a variety of ways, but some of our favorites are:
2. Cucumber slices topped with a dollop of cream cheese, chunk of smoked salmon, and sprig of dill
3. Crackers topped with Laughing Cow creamy Swiss cheese, chunk of smoked salmon, and sprig of dill
4. You can also put the smoked salmon in a pasta, on top of a salad, or just eat it plain! The possibilities are endless.

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