Homemade Smoked Salmon
- 3/4 cup dark brown sugar
- 1/2 cup coarse sea salt
- 1 1/2 teaspoon black peppercorns, crushed
- 1 1/2 teaspoon pink peppercorns, crushed
- 1 teaspoon coriander seeds, crushed
- 2 pounds skin-on, boneless salmon fillet, rinsed and pat dry
- Charcoal and wood or wood chips for smoking
Remove salmon from the dish and rinse under cold water to remove sugar mixture; pat dry. Place salmon on a rack fitted into a large rimmed baking sheet, and refrigerate uncovered until the surface looks shiny and lightly glazed, about 2 hours.
Prepare the grill (or smoker) for indirect cooking over very low heat (about 225°F). Add 1 wood chunk (such as hickory or pecan) to the charcoal, or add 1 handful of the wood chips to the smoker box of a gas grill, following manufacturer’s instructions. Close the lid. When the wood begins to smoke, place salmon fillet skin-side down over indirect heat.
Close the lid and cook until salmon is firm and has a golden brown sheen, and is just slightly pink all the way to the center, about 50 minutes to 1 hour. If using a charcoal grill, replenish the charcoal as needed to maintain a steady temperature. Add 1 wood chunk to the charcoal every 30 minutes, or drain and add 1 handful of the remaining wood chips to the smoker box every 20 minutes before the old chips burn out. If using a stovetop smoker, follow manufacturer's instructions and the cooktime will be closer to 30 minutes total.
Remove salmon from the grill and let rest for about 5 minutes. Serve immediately or at room temperature. Wrap and refrigerate salmon for up to 3 days or freeze up to 1 month.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.