Smoked Salmon Recipe



1 salmon filet with skin on, 3 – 3 ½ pounds



1½ c. water

1 c. firmly packed brown sugar

6 T. salt

1 T. fresh minced ginger

2-3 dried bay leaves

1 tsp. All Spice



½ c. peppercorns (mixed color)

1 T. honey



Hickory wood chips



2-3 thinly sliced and chopped red onions

Fresh dill sprigs

2 boiled eggs – chopped


Sour Cream



  1. In a 1½ quart sauce pan, bring 1½ water to boil, brown sugar, salt, ginger, bay leaf, and All Spice. Boil over high heat until sugar dissolves. Cool completely
  2. Rinse Salmon filet, pat dry and lay flat with skin down on a cookie sheet. Pour Brine over salmon. Cover tightly and chill Salmon at least 4 to 24 hours. Occasionally spoon brine over salmon
  3. To grill, mound charcoal and ignite grill
  4. Poor enough boiling water over ½ cup peppercorn, to float them; soak at least 15 minutes
  5. Pour enough warm water over wood chips to make them float. Soak about 15 minutes
  6. Pour brine off of salmon and rinse salmon in cold water and pat dry. Set salmon skin side down on a large sheet of foil and trim foil to salmon
  7. Rub honey over top of salmon, drain peppercorns and scatter evenly over salmon
  8. When grill is ready place salmon on foil in center of the grill. Put lid down on the grill. Add charcoal as needed to smoke the Salmon. Cook salmon until 140 degrees in the thickest part, about 1½ hours
  9. Using a wide spatula, move salmon onto a serving platter. Server warm or chilled, you can store up to 3 days
  10. Garnish with onion, dill, chopped egg, sour cream, capers
  11. Toasted points or thinly sliced toasted French bread