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Smoked Salmon

Becky Luigart-Stayner; Jan Gautro
Yield 4 servings (serving size: about 4 ounces salmon)
This recipe gives you a moist smoked salmon - not the drier type (lox) that you purchase to serve on bagels with cream cheese. Start soaking the wood chips while the salmon brines.


  • 3 1/2 cups water
  • 1/2 cup kosher salt (such as Diamond Crystal)
  • 1/4 cup sugar
  • 2 tablespoons dried dill
  • 2 tablespoons low-sodium soy sauce
  • 1 cup ice cubes
  • 1 (1 1/2-pound) salmon fillet (about 1 inch thick)
  • 4 cups hickory wood chips
  • Cooking spray
  • Cracked black pepper (optional)
  • Fresh dill sprigs (optional)

Nutrition Information

  • calories 279
  • caloriesfromfat 42 %
  • fat 13.1 g
  • satfat 3.1 g
  • monofat 5.7 g
  • polyfat 3.2 g
  • protein 36.3 g
  • carbohydrate 1.7 g
  • fiber 0.0 g
  • cholesterol 87 mg
  • iron 0.7 mg
  • sodium 958 mg
  • calcium 28 mg

How to Make It

  1. Combine water, salt, sugar, dill, and soy sauce in a large bowl, stirring until salt and sugar dissolve. Pour salt mixture into a large zip-top plastic bag. Add ice and salmon; seal. Refrigerate 2 hours, turning bag occasionally.

    Wood Chips
  2. Soak the wood chips in water for 1 hour. Drain well.

  3. Prepare the grill for indirect grilling, heating one side to medium and leaving one side with no heat.

  4. Place half of wood chips on hot coals. Remove salmon from bag; discard brine. Pat salmon dry with paper towels. Place salmon on grill rack coated with cooking spray over unheated side. Close lid; grill 10 minutes. Place remaining wood chips on hot coals; close lid, and grill 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with black pepper and garnish with dill sprigs, if desired.