How to Make Smoked Salmon Like Alton Brown

Smoked salmon is a delicious and healthy treat that is easy to make at home. TV personality and chef Alton Brown is renowned for his foolproof recipes, including his technique for smoking salmon. Follow his method for making tender, flaky smoked salmon with deep flavor.

Overview of Alton Brown’s Smoked Salmon Recipe

Alton Brown’s smoked salmon recipe involves just a few simple steps:

• Make a salt-sugar cure to draw moisture out of the salmon and impart flavor

• Rinse off the cure and allow the fish to form a pellicle.

• Hot smoke the salmon at 150-160°F until it reaches an internal temperature of 150°F.

The keys are the precise dry brining technique and keeping the smoker at the ideal low temperature range This allows the salmon to smoke thoroughly without overcooking

Step-By-Step Instructions

Dry Brine the Salmon

• Mix together 1 cup kosher salt, 1/2 cup sugar, 1/2 cup brown sugar, and 1 Tbsp crushed black peppercorns.

• Lay a large piece of heavy duty foil on a baking sheet. Top with plastic wrap.

• Sprinkle 1/3 of the salt-sugar mixture over the plastic wrap.

• Place one salmon fillet skin-side down on top. Sprinkle 1/3 of the cure over the flesh.

• Top with the second fillet, flesh side down. Press lightly.

• Sprinkle the remaining cure over the skin side.

• Wrap the foil tightly around the fish. Place another pan on top and weigh down with bricks.

• Refrigerate 12 hours, flip, and refrigerate 12 more hours.

Rinse and Dry

• Unwrap the salmon and rinse off the brine under cold water.

• Pat dry with paper towels.

• Place salmon on a cooling rack set over a baking sheet.

• Refrigerate uncovered until the surface is dry and slightly tacky, 1-3 hours.

Hot Smoke the Salmon

• Prepare smoker with hardwood chips or sawdust, preheated to 150-160°F.

• Place salmon skin-side down on racks, separated by 1/4 inch.

• Smoke until salmon reaches an internal temperature of 150°F, about 2 1/2 – 3 hours.

• Salmon should be flaky and deeply colored when done.

Tips for Success

• Use fresh, sushi-grade salmon for the best results.

• Weigh down the salmon while curing to ensure even contact with the brine.

• Rinse the salmon well after curing – this prevents overly salty fish.

• Allowing a pellicle to form ensures even, thorough smoking.

• Use a digital thermometer to check the internal temp precisely.

• Apple, alder, and maple wood chips impart mild, sweet smoke flavor.

• Rest smoked salmon 15 minutes before serving. Slice thinly on the bias.

• Refrigerate leftovers up to 3 days or freeze vacuum-sealed portions.

Serving Suggestions

Smoked salmon is tasty in everything from appetizers to main courses. Some delicious ways to serve it include:

• Smoked salmon cream cheese spreads and canapés

• Eggs Benedict topped with smoked salmon

• Salad with mesclun greens, smoked salmon, avocado and lemon vinaigrette

• Smoked salmon omelets or frittatas

• Smoked salmon pizza with crème fraîche and dill

• Pasta in vodka sauce with smoked salmon

• Smoked salmon sushi rolls

• Smoked salmon tacos with cabbage, avocado and chipotle crema

• Smoked salmon hash with potatoes and onions

• Smoked salmon melt panini with havarti, tomato and spinach

So embrace your inner Alton Brown and wow your family with incredible homemade smoked salmon. The flavorful, silky texture can’t be beat. What will you make with your smoked salmon masterpiece?

Smoked salmon is made through a process that involves curing and smoking fresh salmon fillets. First, the salmon is cured with salt, sometimes sugar and other seasonings, to preserve it and develop flavor.