There is a reason that barbecuing is everyone’s favorite way to celebrate. This Smoked Salmon is best of the best forever. This Easy Recipes for smoked Salmon is beautiful colorful tender and punchy flavorful side of Salmon good for every time.

To get the good finish dish, need to use good quality fresh Salmon for your cooking process and not overcooking your Salmon.

How to choose Best Salmon Fillet?

Challenge is choosing fresh salmon at the grocery store can be a bit tricky, but with a few simple tips, you can ensure that you get the best quality salmon available. Here are some things to look for when selecting salmon at the grocery store.

Check the color: Fresh salmon should have a vibrant color. For example, sockeye salmon should have a bright red color, while Coho salmon should be a vibrant orange-pink. Avoid salmon that looks pale or discolored.

Smell the fish: Fresh salmon should have a mild oceanic smell. Avoid fish that has a strong, fishy odor.

Look for firmness: Fresh salmon should be firm to the touch, with no visible signs of mushiness or indentations.

Check for scales and skin: If possible, choose salmon that still has its scales and skin intact. This can help preserve the freshness of the fish.

Consider the source: Look for salmon that is sustainably sourced and raised without antibiotics or growth hormones.

Buy from a reputable source: Choose a grocery store or fish market with a good reputation for selling fresh, high-quality fish.

By following these tips, you can select fresh and tasty salmon for your next meal.

Different Types of Salmon

There are different types of Salmon in the market. Different Salmon will have different stages of omega 3 fatty acid level content. Therefore it can change the cooking time of the salmon.

Farm Salmon: Farm salmon refers to salmon that are raised in fish farms or aquaculture facilities rather than caught in the wild. The salmon are typically raised in large tanks or pens in the ocean, and they are fed a special diet to help them grow quickly. The use of fish farms for salmon production has become increasingly common in recent years, as demand for salmon has grown and wild salmon populations have declined. However, there is some controversy around the environmental impact of salmon farming, as well as concerns about the welfare of the fish themselves and the quality of the meat they produce. According to USDA data analysis, Farmed salmon contain around 20% more saturated fat.

Wild salmon: Wild salmon is a type of salmon that is caught in its natural habitat, typically in oceans or freshwater rivers and lakes, as opposed to being farmed or raised in a controlled environment. Wild salmon is considered by many to be a healthier and more sustainable option than farmed salmon, as it generally has a more varied and natural diet, higher levels of omega-3 fatty acids, and fewer contaminants. There are several species of wild salmon, including Chinook, Coho, Sockeye, Pink, and Chum, and each has its own unique flavor and texture. There are lots of big company supplies the wild salmon to the market. Among those companies, Copper River salmon is providing best wild salmon to the market.

To get best salmon smoking experience you can use full salmon fillet or portioned of salmon fillet on your grill.

How Prep the Salmon Fillet

There are a few things we do to prep salmon fillet before getting to the smoker. It’s really easy so let’s get started first thing.

Open the package and rinse it under very cool water on both sides and I just transfer over to my cutting board with some paper towels. Pat it dry after the salmon fillet. You want to take your hand and run it down the fillet and see if you feel any little bones protruding through the flesh.

If you do either get some needle nose little pliers or even tweezers to pull them out now. That we’ve rinsed it patted it dry and check for bones.

I’m going to cut this into four and go right down the middle get two halves then go down the middle again. It is beautiful and ready for dry brine.

What are the types of Brining Salmon?

There are two types of Brine you can do your Salmon. Such as Dry Brining and Wet Brining.

Dry Brining: – This is a process Fish with salt (sometime use sugar as well) and letting it rest several hours or overnight. This is dry because there is no any liquid use for this.

Wet Brining: – This is process of soaking salmon fillets or portions in a saltwater solution (brine) for a period of time before cooking. The brine can be flavored with herbs, spices, sugar, or other ingredients to enhance the flavor of the fish.

Seasoning Salmon

Here is two cups of dark brown sugar and add 1/2 a cup of kosher salt. You don’t want to use that table salt for this. I’ve got a tablespoon of fresh cracked pepper. Pepper will add lot of healthy benifit to your meal.

I’m just going to mix this up with my hands. so I’m just going to spread some brown sugar on the base of my pan and lay fish right on top of that and then will add some more sugar mix on top try and pack it as good as you can.

Make sure you pack around the edges as well. Try not to leave any of the flesh exposed pack it down. Need to wrap it some plastic wrap. I do two layers and tuck the plastic wrap down. Then just put one more on top this goes into the refrigerator for eight hours or overnight.

It is in the refrigerator overnight come take a look at this.

Oh amazing… you can see how much liquid the dry brine sucked out of these fish and definitely difference in color thanks to the brown sugar.

Now just want to rinse all that salt and sugar off of these under cool water as cold you can get just Pat them dry now. After pat dry and ready to place on a rack to sit at room temperature for an hour or two hours.

Best Way to Smoke Salmon

Setting up Smoker

You can preheat up to 150 degrees your grill and ready to transfer Salmon. For this you can use apple or cherry wood that will add more beautiful flavor to your Salmon.

What is the best Smoked Salmon Cook time?

This smoked salmon cook time is depending on the size of the salmon and temperature or conditions of your smoker. Normally 1pound of salmon takes around1hour to cook. There is no any exact time for smoked salmon.

Salmon with Skin on or Off / Cook Salmon Skin On or Off

When Cooking Salmon, you can cook skin on or off. This time I am going to skin on or with the skin because skin with full of flavored. If you don’t like with the skin you can remove skin easily after grilled it.

After 2hours check inside the smoker, then going to brush some apricot jam. I melted down in the microwave about a quarter cup.

They’re ready to come inside, look how easy they come right off the grill here. Since we sprayed it serve this with cream cheese crackers and some fresh herbs.