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Smoked Salmon

Once you've had this brined smoked salmon, you want to have it any other way. It melts in your mouth and has a tasty smoky flavor. Eat it hot one night and on bagels the next morning.
Course Breakfast
Cuisine American
Keyword brine, smoker
Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 35 minutes
Servings 8
Author Denise Wright (MyLifeCookbook.com)


  • 2 ½ lbs fresh salmon
  • 4 cups water
  • ½ onion chopped
  • 2 stalks celery chopped
  • 1 teaspoon mustard seeds
  • 1 teaspoon crushed garlic
  • 1 teaspoon fennel seeds
  • ¼ teaspoon cayenne
  • 2 Tablespoons salt
  • 4 Tablespoons brown sugar


  1. Add all ingredients in a bowl and mix. I used a 4 cup measure bowl.
  2. Pour over your salmon and brine over night in the refrigerator.
  3. One hour before cooking, take out your salmon and let set out on your rack.
  4. Cook in your smoker until done. Different smokers work differently so I can't give you an exact time. Ours takes about 2 to 2 ½ hours.
  5. Enjoy hot or cold, on bagels, salads, etc.