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Rosemary Garlic Smoked Salmon

Recipe Details

  • Recipe Makes: 2 generous servings
  • Approximate Prep and Cook Time: 12-13 hours
Always cook fish to an internal temperature of 145°F.
  • 1 package Superior Salmon
  • 2 tablespoons olive oil
  • 3 cloves of fresh garlic chopped
  • 2 tablespoons fresh chopped rosemary
  • 1 cup sugar-based curing mixture
  • 1 tablespoon cracked black pepper
  • 1 quart of water
  1. Remove fish from the package and pat dry.
  2. Place fish in a glass baking dish and season with the oil, garlic, rosemary, and pepper, let sit in the refrigerator overnight.
  3. After that, dissolve the curing mix into the water and pour over the fish, let sit for 15 minutes.
  4. Prepare your smoker for a slow burn.
  5. Remove fish from the brine and discard excess.
  6. Add to the smoker and smoke until the internal temperature reaches 165°F.
  7. Let rest for 20 minutes before enjoying or chill overnight to enjoy cold.

Got leftovers? If you have extra-large sprigs of fresh rosemary try placing in a bowl with melted butter to brush on your next batch of grilled burgers or steaks for a nice kick of flavor.