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Dry Brine Smoked Salmon

This Dry Brine Smoked Salmon with a honey glaze is an incredible appetizer or can be used in other dishes like pasta or deviled eggs. One bite into this and you are going to gain friends fast so be prepared!


Copper Grilling Mat

Big Green Egg Half Moon Raised Grid


Dry Brine For the Smoked Salmon

1 cup Brown Sugar

⅓ cup Kosher Salt coarse, don't substitute

2 cloves Garlic minced

½ tsp Black Pepper

2 Bay Leaves


1 Salmon fillet

Honey Glaze

⅓ cup Honey


Preparing the Dry Brine

Combine all of the Dry Brine ingredients together in a bowl and mix well. I broke the bay leaves up so they were more evenly distributed.

Rinse off the salmon fillet and pat it dry. I keep the skin on for the smoking process as it makes it easier to move the salmon from the grill or smoker when it is completed.

Lay the fillet in a glass or ceramic dish with the skin side down.

Liberally coat the salmon with the dry brine. Make sure to cover the edges of the salmon as well. If you miss this step, the edges won't start to cure properly.

Cover the dish with Saran and let sit in the refrigerator for 6-8 hours. The kosher salt will pull moisture from the salmon and the other ingredients will provide a sweetness to the fillet.

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