Dry-Brined Smoked Salmon

We've been playing with smoked salmon recipes for years and this quick dry-brine process is easy and delicious. A go-to appetizer in our house any time there's a party. Hope you enjoy. Try serving it with plain bagels and cream cheese.

• Cooking Time: 2 hr
• Total Time: 2 hr
• Calories: 296 Calories

Ingredients

• ½ cup honey
• 1 ½ cups brown sugar, divided
• 1 cup kosher salt
• 3 pounds salmon fillets
• 3 cups wood chips, soaked

Recipe Instructions

Step 1

Mix 1 cup brown sugar and kosher salt together in a small bowl.

Step 2

Spread a thin layer of the brown sugar mixture in the bottom of a 9-inch baking pan. Arrange 2 to 3 salmon fillets on top; cover with some of the brown sugar mixture. Repeat layers until all the salmon fillets are coated. Cover with plastic wrap and refrigerate, 8 hours to overnight.

Step 3

Preheat a smoker to 195 degrees F (91 degrees C) according to manufacturer's instructions.

Step 4

Rinse brown sugar mixture off salmon fillets. Brush fillets lightly with honey and sprinkle remaining 1/2 cup brown sugar on top.

Step 5

Pour cola-flavored beverage into the smoker's water pan; add water to within 1 inch of the top. Place half of the wood chips around the perimeter of the hot charcoal. Place salmon on the cooking racks.

Step 6

Cook salmon, adding more wood chips if needed, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 2 hours. Cool before serving, at least 15 minutes.