Home-Smoked Salmon Fillets

Home-Smoked Salmon Fillets
Photo by Steve Cohen


  • 3 cups alder-wood smoke chips
  • 1 cup brown sugar
  • ¼ cup salt
  • 1 cup sugar
  • 1 quart water
  • 6 5- to 6-ounce salmon fillets with skin

Stir first 4 ingredients in large bowl until both sugars dissolve. Add salmon, skin side up, to brine, pressing to submerge. Cover and refrigerate overnight.Remove salmon from brine; discard brine. Rinse salmon under cold water. Place salmon, skin side down, on rack. Let stand until top is dry to...

View full recipe at Epicurious


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