"You won't believe how easy this Brown Sugar Smoked Salmon is! The smoked salmon rub is absolute perfection. It's ready in less than two hours with just five simple ingredients for the spice rub! "
On Black Friday, we finally bit the bullet and bought our first smoker. It's been on the wish list for awhile and a nice sale at Bass Pro Shop pushed us over. (The Mrs. said no buying any more fishing gear ;) ) Being the impatient person that I am and the fleeting hours in the day, we decided to christen our smoker with something that didn't need to take all day and we could enjoy that night for dinner. After looking at a bunch of recipes online, we settled on Blackberry Babe's Brown Sugar Smoked Salmon. It was quick & easy AND delicious. The kids loved it way more than I would have thought and even asked for the leftovers the next day.
yield: 4-5 SERVINGS prep time: 1 HOUR cook time: 1 HOUR total time: 1.5 HOURS
Ingredients:
2 pounds fresh salmon
For the smoked salmon rub:
2 tablespoons brown sugar
1 teaspoon dill weed, dried
1 teaspoon salt
1 teaspoon pepper
Instructions:
Heat smoker to 250-275 degrees F.
Combine salt, pepper, dill and brown sugar to form the rub.
Pat gently onto top of salmon. If time allows, place salmon in refrigerator to dry brine for about an hour.
Smoke salmon on smoker for one hour until it hits 145 degrees F using your favorite wood chips. I plan to experiment more with Cameron's Variety Pack Smoking Wood Chips.
Notes:
We prefer to use pecan, oak, or cherry wood. Choose wood with subtle flavor.
I think this is best served cold or at room temperature.
We use dill WEED (the green leaves), not dill seed. Dill seed will likely be too overpowering of a flavor.
Again, thank you Blackberry Babe for the recipe!
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