Zesty Alton Brown Smoked Salmon Recipe: Family Favorite!

Smoked salmon dances on the palate with a symphony of flavors that elevate seafood to an art form.

This delicate fish undergoes a magical transformation through meticulous curing and smoking techniques.

Passionate culinary experts know that selecting premium cold-water salmon is just the beginning of creating a sensational dish.

Wood chips whisper their aromatic secrets into every tender morsel, infusing depth and character.

Salt crystals and subtle seasonings work in harmony to unlock complex taste dimensions that tantalize the senses.

Every slice tells a story of precision, tradition, and culinary craftsmanship.

You’ll fall in love with this luxurious ingredient that turns an ordinary meal into an extraordinary dining experience.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 5 hours

Total Time: 5 hours 30 minutes

Calories: 450 kcal

Servings: 4

Alton Brown’s Smoked Salmon Ingredient List

• Fresh Salmon: Select wild-caught salmon with firm, vibrant flesh and minimal browning at edges.
• Kosher Salt: Choose coarse-grained salt for better texture and even seasoning.

• Ground Black Pepper: Select freshly ground pepper for robust, sharp flavor.
• Optional Spice Blend: Consider adding crushed coriander or brown sugar for depth of flavor.

• Extra-Wide Aluminum Foil: Select heavy-duty foil to prevent tearing during wrapping.
• Plastic Wrap: Use food-grade, clingy wrap for secure packaging.
• Parchment Paper: Can substitute for plastic wrap if preferred.

Tools to Prep Alton Brown’s Smoked Salmon

• Aluminum foil: Extra-wide sheet for wrapping salmon securely.
• Plastic wrap: Used for layering and sealing salmon during curing process.
• Paper towels: For patting salmon dry after rinsing.
• Bricks or phone book: Heavy weights for applying compression.
• Two pans or wooden planks: For layering and weighting salmon.
• Smoker: Essential for smoking salmon at controlled temperature.
• Hardwood chips or sawdust: Provides smoke flavor during cooking.
• Thermometer: Helps monitor salmon's internal temperature.
• Fan (optional): Speeds up salmon drying process.
• Large flat surface: Provides space for wrapping and preparing salmon.

How to Make Smoked Salmon

• Prepare Wrapping Surface

Create a foundation using aluminum foil and plastic wrap, ensuring it’s slightly longer than your salmon piece.

• Layer Flavor Coating

Spread a generous rub mixture over the plastic wrap. Carefully place salmon skin-side down, making sure every inch gets coated. Apply additional seasoning across the fish’s surface.

• Create Salmon Layers

Stack salmon pieces to form a flavor-packed sandwich, generously coating each layer with the remaining rub mixture.

• Secure and Compress

Tightly wrap the salmon package in plastic and foil. Use weighted pans or wooden planks to apply consistent pressure, helping flavors penetrate deeply.

• Refrigerate and Cure

Let the salmon rest in the refrigerator for 24 hours, flipping midway to ensure even seasoning. This process allows the spices to infuse thoroughly.

• Rinse and Dry

Wash the salmon under cold water and pat completely dry. Allow it to air-dry in a cool space until the surface looks matte and slightly tacky.

• Smoke and Transform

Fire up the smoker with aromatic hardwood chips. Maintain a low, steady temperature between 150°F to 160°F. Smoke until the salmon reaches an internal temperature of 150°F.

• Serve and Enjoy

Serve immediately while warm or let cool to room temperature. Store in an airtight container in the refrigerator for up to three days, preserving its rich, smoky flavor.

Tips for Perfect Smoked Salmon from Alton Brown

• Mastering Salmon Curing Techniques: Elevate Your Culinary Skills
• Customize Your Spice Blend: Experiment with different herbs and spices like dill, thyme, or smoked paprika to create unique flavor profiles that complement the salmon's rich taste.
• Optimize Compression Method: Use even weight distribution when pressing salmon to ensure uniform curing and texture. Clean, flat surfaces like cutting boards or baking sheets work perfectly for consistent pressure.
• Control Moisture Levels: Pay close attention to the drying stage, as proper air circulation helps develop a protective pellicle that allows smoke to adhere better and creates a more intense flavor.
• Alternative Smoking Woods: Explore different wood chips like apple, cherry, or maple to introduce subtle nuanced flavors that enhance the salmon's natural richness without overpowering its delicate texture.

Plating Alton Brown’s Smoked Salmon

• Savor Salmon Slices: Slice the smoked salmon thinly against the grain for an elegant presentation. Serve on crisp crackers or toasted baguette rounds for a delightful appetizer that showcases the rich, smoky flavor.
• Pair with Creamy Companions: Spread a layer of herbed cream cheese or dill-infused mascarpone alongside the salmon. The creamy texture complements the fish's robust taste, creating a luxurious bite that melts in your mouth.
• Create Gourmet Brunch Platter: Arrange salmon slices on a wooden board with capers, thinly sliced red onions, and lemon wedges. Add soft-boiled eggs and fresh dill for a restaurant-worthy brunch spread that will impress your guests and elevate the dining experience.
• Preserve Peak Flavor: Store leftover smoked salmon in an airtight container in the refrigerator. Consume within 3 days to enjoy the maximum depth of smoky, seasoned goodness and maintain its delicate texture.

Storing Leftover Smoked Salmon by Alton

• Preserve Perfectly: Smart Salmon Storage Solutions
• Wrap salmon tightly in food-grade plastic wrap or vacuum-sealed bags to maintain freshness and prevent moisture loss. Refrigerate immediately after preparation.
• Extend Enjoyment: Freezing Techniques
• Freeze smoked salmon in airtight containers or heavy-duty freezer bags for up to 3 months. Label with the date to track storage time and ensure optimal quality.
• Slice and Serve: Portion Control
• Cut salmon into individual serving portions before storing. This strategy allows easy defrosting and reduces waste by removing only the amount needed for each meal.
• Handling Hygiene: Safe Consumption
• Always use clean utensils when handling smoked salmon. Consume refrigerated salmon within 3-4 days for the best flavor and texture, checking for any signs of spoilage before serving.

Legendary Alton Brown Smoked Salmon Recipe

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4.5 from 26 reviews

• Total Time: 5 hours 30 minutes
• Yield: 4 1x

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Description

Alton Brown’s smoked salmon recipe delivers rich, smoky flavors with Pacific Northwest inspiration. Salmon filets receive delicate seasoning and careful smoking techniques, promising a delectable seafood experience you’ll savor with each perfectly prepared bite.

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Ingredients

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• 2 large salmon fillets or sides (pin bones removed)
• 1 cup kosher salt
• ½ cup sugar
• ½ cup dark brown sugar
• 1 tbsp (15 ml) crushed black peppercorns

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Instructions

1. Preparation: Layer extra-wide aluminum foil with plastic wrap, creating a surface for seasoning distribution.
2. Seasoning Application: Sprinkle one-third of seasoning mix on plastic wrap. Position salmon skin-side down, coat flesh with another third of the rub. Stack salmon sides, covering completely with remaining seasoning.
3. Wrapping and Weighting: Enclose fish tightly in plastic wrap and aluminum foil. Place on stacked pans or wooden planks, then add weight using bricks or heavy books. Refrigerate for initial 12-hour curing phase.
4. Curing Process: Flip wrapped salmon package after first 12 hours, returning to refrigerator for subsequent 12-hour curing cycle.
5. Cleaning and Drying: Rinse salmon under cold water to remove excess cure. Pat dry with paper towels. Air-dry in cool, ventilated space until matte surface forms, using a fan to accelerate drying if needed.
6. Smoking Technique: Use hardwood chips in smoker, maintaining temperature between 150°F and 160°F. Smoke until fish’s thickest section reaches 150°F internal temperature.
7. Serving and Storage: Serve hot or allow to cool to room temperature. Once cooled, wrap tightly and refrigerate for up to three days.

Notes

• Precision Matters: Use extra-wide aluminum foil and exact measurements to ensure even curing and consistent salmon texture.
• Seasoning Technique: Distribute rub evenly on all salmon surfaces, pressing gently to help spices penetrate the fish effectively.
• Patience is Key: Allow full 24-hour curing process and complete air-drying to develop rich, complex flavor profiles and achieve ideal smoky texture.
• Temperature Control: Monitor smoker heat closely between 150-160°F to prevent overcooking and maintain salmon’s delicate moisture and tenderness.

• Prep Time: 30 minutes
• Cook Time: 5 hours
• Category: Breakfast, Appetizer, Lunch
• Method: Smoking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 12 g
• Sodium: 9000 mg
• Fat: 22 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 51 g
• Fiber: 0 g
• Protein: 46 g
• Cholesterol: 100 mg