Smoked salmon is an excellent way to add a touch of luxury to many dishes. It's also wonderful enjoyed on its own! This recipe will walk you through just how simple it is to smoke your own salmon at home. Use it in egg dishes, serve as an appetizer, or our favorite, on a bagel with cream cheese and thinly sliced red onion.
- 3 tbsp. Susie Q's Santa Maria Style Seasoning
- 1 tbsp. brown sugar
- 1 wild caught salmon fillet, whole
- Combine the seasoning & brown sugar in a small bowl.
- Remove any bones from salmon and cut the fillet into 3" pieces across the grain.
- Rub both sides of the salmon pieces with seasoning/sugar mixture and wrap each piece in plastic wrap. Place on a cookie sheet and refrigerate for 6 hours.
- Flip and refrigerate for an additional 6 hours.
(I usually refrigerate in the afternoon and turn before going to bed, then salmon is ready to cook in the morning.)
- Preheat the grill or smoker to 200°F. Place the salmon on the grill using indirect heat, skin side up. Close the lid.
- Cook until skin can easily be pulled from salmon. Discard the skin.
- Turn the salmon and continue cooking until flaky. Remove from the grill and refrigerate.