Looking to smoke salmon, but quite sure if you have the right smoked salmon recipe? Well you’ve come to the right place, for here is a simple smoked salmon recipe that you can complete in only 4 steps!

To start, either purchase or cut your salmon into filets. Also, it’s best to leave your salmon frozen if it has already been put in the freezer. Many smoked salmon recipe recommend this because in the process of thawing the fish tends to lose some of its moisture. Then, you’ll have to make a brine mixture with salt and brown sugar (at a 2:1 ratio salt-brown sugar). It should be enough to cover the filets completely immersed. This process, called brining, is the first step of the smoked salmon recipe and should sit in the refrigerator for about 2 hours.

Afterwards, take it out of the fridge and rinse off the brine with cold water. Then place the fish on a oiled rack and back into the fridge for 12 hours. This is the second step of the smoked recipe, called curing.

Once the salmon has cured its time to smoke it. Put the rack on the smoker and increase the temperature slowly until you reach 150°F and smoke for about 30 minutes. When the smoked salmon is done, remove it from the rack and set it aside to cool. Now, isn’t that a simple smoked salmon recipe?

This smoked salmon recipe also doubles as the procedure for preparing your salmon to be vacuum sealed. Once the smoked salmon is done, vacuum seal it and store it in the freezer immediately. To insure it never gets contaminated; always keep it frozen until right before you intend to eat it.