Ingredients:

  • 4 cups (946 ml) Water
  • 1/2 cup (100g) Kosher Salt
  • 1/2 cup (100g) Granulated Sugar
  • 1/4 cup (50g) Brown Sugar, packed
  • 2 tablespoons (16g) Black Peppercorns, coarsely cracked
  • 2 teaspoons (10g) Garlic Powder
  • 1 teaspoon (5g) Onion Powder
  • 1 teaspoon (2g) Dried Dill
  • 1 Lemon, thinly sliced (optional)
  • 2 pounds (900g) Salmon fillet, skin-on or skin-off
  • 2-3 cups Wood Chips (Alder, Apple, or Cherry)

Instructions:

  1. Prepare the Brine: Combine all brine ingredients in a large bowl and stir until salt and sugar are dissolved.
  2. Brine the Salmon: Submerge the salmon fillet in the brine, ensuring it's fully covered. Weigh down with a plate if necessary. Refrigerate for 2-4 hours.
  3. Prepare the Smoker: Soak wood chips in water for at least 30 minutes. Prepare your smoker to maintain a temperature of 200-225°F (93-107°C).
  4. Rinse and Dry the Salmon: Remove the salmon from the brine and rinse thoroughly under cold water. Pat completely dry with paper towels.
  5. Air Dry (Optional): Place the salmon on a cookie cooling rack and let it air dry in the refrigerator for 1-2 hours.
  6. Smoke the Salmon: Place the salmon on the smoker rack. Smoke for 2-4 hours, or until the internal temperature reaches 145°F (63°C). Check the temperature periodically.
  7. Cool and Serve: Remove the salmon from the smoker and let it cool slightly before serving.