Smoking Salmon The Easy Way, My First Video That Started It All!
In this video, I am taking a trip down memory lane to react to and share my very first cooking video that started this channel over 10 years ago.
It is hard to believe that this single recipe inspired a decade of cooking content, all thanks to your incredible support and positive comments. As of today that original video has over 294,000 views—and I couldn't be more grateful.
A very basic and easy recipe for smoked salmon.
Brine recipe:
3 parts Brown Sugar
1 part Kosher Salt
2-3 Crushed Garlic Cloves
Mix enough brine using the formula above to cover the fish completely in a non reactive dish. Let fish sit in the brine for 8-10 hours. Rinse fish under cold water to remove the brine.
Place salmon on racks and allow to sit for 45 minutes to 2 hours to allow a pedicle to form on the surface of the fish. It will appear tacky and sticky to the touch once this pedicle has formed. Apply a layer of black pepper on fish.
Smoke at 190-200 degrees until fish reaches an internal temperature of 150 degrees, which should take 1-2 hours. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days, or freeze for up to 3 months.
Let's take a trip down memory lane and make this together! Watch the full video tutorial below.
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