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Smoked Salmon

Servings 4 -5 Servings


  • 1/2 C brown sugar
  • 1/4 C salt
  • 2-3 garlic cloves peeled and smashed
  • 1 tbsp dried chipotle flakes
  • 3 C water
  • 4-5 4 oz salmon filets
  • kosher salt and ground cayenne powder for seasoning
  • 1 C cherry wood chips
  • 1 tbsp bourbon
  • 1 C water
  • your favorite local jam and fresh chopped parsley for garnish


  • In a large bowl, combine all the brine ingredients.
  • Trim the skin off the salmon and gently place in the brine.
  • Cover and refrigerate overnight.
  • Heat the smoker to 195 degrees F. and soak the wood chips in the bourbon along with one cup of water.
  • Remove the salmon filets from the brine, rinse them off and pat dry with paper towels.
  • Place the filets on a rack to dry in the open air. Allow at least one hour for drying.
  • Place the salmon filets in the smoker and cook for about an hour or until the salmon done.
  • Remove from smoker and serve with your favorite jam and a garnish of fresh chopped parsley.


Recipe by: Connie Murray @Happybellyfoodie.com