Smoked Salmon


  • salmon (3 lbs, skin on)
  • sugar (0.5 cups)
  • brown sugar (0.5 cups)
  • kosher salt (1 cup)
  • crushed peppercorns (1 TBSP)
  • charcoal (ex)
  • applewood (ex)


  1. Combine sugar, brown sugar, and salt in a bowl. Mix well.
  2. Halve salmon filets and wrap tightly in a plastic bag, thoroughly coated in the brine. Ensure the skin sides of the filets are on the outside.
  3. Leave in the fridge for twenty four hours, weighed under a brick.
  4. Take salmon out of the fridge and rinse brine off. Cut into strips and set aside to dry for a few hours. The process can be expedited with a fan.
  5. Prepare a Weber grill to smoke. Build a barrier between the fish and fire with bricks, and gently bring charcoal and applewood up to a heat between 150-160F. Smoke gently until the internal temp of the fish is 140F or until it falls off the skin.