Entree: United Kingdom – Scotland – Hot-smoked salmon

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 1 hr 45 min

Total 2 hrs 5 min

Ingredients

- 2 salmon fillets, approx. 8 oz (225 g) each
- 4 cups (960 ml) water
- 1/4 cup (60 g) salt
- black pepper, to taste

Instructions

1. Combine 4 cups (960 ml) water and 1/4 cup (60 g) salt in a nonreactive container and stir until the salt dissolves to make a brine. Submerge the salmon fillets in the brine, cover, and refrigerate for 45–60 minutes (do not over-brine or the flesh will become very salty).
2. Remove the fillets from the brine, rinse briefly under cold water, and pat dry with paper towels. Place the fillets uncovered on a rack and refrigerate or leave at cool room temperature for 30–60 minutes to form a dry surface.
3. Preheat a smoker to 200–225°F (93–107°C) for hot smoking. If using a grill, set up for indirect heat and use a small tray of smoldering wood chips to generate smoke.
4. Place the salmon skin-side down on the smoker rack. Smoke until the internal temperature reaches 145°F (63°C) or the flesh flakes and is opaque, about 45–60 minutes depending on thickness.
5. Remove from the smoker, season with black pepper to taste, rest 5–10 minutes, then portion and serve warm or at room temperature.