Smoked Salmon Little Chief Recipe for Easy Gourmet Meals

Smoked salmon is a culinary delight that elevates any meal with its rich, savory flavor and delicate texture. Using the Little Chief smoker, a compact and user-friendly device, you can effortlessly create restaurant-quality smoked salmon right in your backyard.

Whether you’re a seasoned pitmaster or a curious home cook, this recipe offers a perfect blend of simplicity and flavor that’s sure to impress. The Little Chief smoker is ideal for maintaining consistent low temperatures, ensuring your salmon is smoked to perfection every time.

In this post, you’ll discover a detailed, step-by-step guide to making smoked salmon using the Little Chief smoker, along with helpful tips, ingredient insights, and serving ideas. Prepare to transform a simple piece of fish into a gourmet experience that’s perfect for breakfast, brunch, or even a light dinner.

Let’s dive into the delicious world of smoked salmon!

Why You’ll Love This Recipe

This smoked salmon recipe combines the delicate, buttery texture of fresh salmon with the deep, smoky flavors imparted by the Little Chief smoker. It’s a fantastic way to enjoy salmon without any complicated equipment or overwhelming preparation.

The recipe strikes a balance between ease and taste, making it accessible for beginners while satisfying experienced cooks.

The Little Chief smoker’s compact size means it heats up quickly and holds temperature well, so you can focus on flavor instead of fussing over the fire. Plus, smoking your own salmon allows you to customize the seasoning and smoke intensity to suit your preferences.

Whether you want a mild smoke or a robust, smoky bite, this recipe is flexible enough to accommodate.

Ingredients

• 2 lbs fresh salmon fillet, skin on
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 1 tablespoon black pepper, freshly ground
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Wood chips (preferably alder or applewood)
• Optional: lemon slices or fresh dill for garnish

Equipment

• Little Chief Smoker
• Charcoal briquettes
• Aluminum foil
• Sharp knife for trimming salmon
• Mixing bowl for curing mixture
• Measuring cups and spoons
• Food-safe brush (optional, for applying glaze or oil)
• Thermometer (preferably digital) to monitor smoker temperature

Instructions

1. Prepare the cure: In a mixing bowl, combine kosher salt, brown sugar, black pepper, garlic powder, and onion powder. Mix well until evenly combined.
2. Trim the salmon: Rinse the salmon fillet under cold water and pat dry with paper towels. Remove any pin bones with tweezers. Leave the skin intact.
3. Apply the cure: Lay the salmon skin-side down on a large piece of aluminum foil. Evenly sprinkle the cure mixture over the flesh side, ensuring every part is coated.
4. Wrap and refrigerate: Wrap the salmon tightly in the foil and place it in a shallow dish to catch any drips. Refrigerate for 6-8 hours (or overnight) to cure.
5. Prepare the smoker: About 30 minutes before smoking, light your charcoal briquettes in a chimney starter. When ready, place briquettes in the Little Chief smoker’s firebox and add a handful of soaked wood chips on top.
6. Rinse and dry the salmon: Remove the salmon from the cure and rinse under cold water to wash off excess salt. Pat dry thoroughly with paper towels.
7. Smoke the salmon: Place the salmon skin-side down on the smoker rack. Close the lid and maintain a temperature of 160-180°F (71-82°C). Smoke for 2-3 hours or until an internal temperature of 140°F (60°C) is reached.
8. Rest and serve: Remove the salmon from the smoker and allow it to rest for 10-15 minutes. Slice thinly and garnish with lemon slices or fresh dill, if desired.

Tips & Variations

“For the best flavor, soak your wood chips for at least 30 minutes before adding them to the smoker. Alder and applewood add a mild, sweet smoke that complements salmon beautifully.”

• Adjust the cure: For a sweeter salmon, increase the brown sugar by 2 tablespoons. For a saltier bite, increase the kosher salt slightly but do not exceed 1/3 cup total.
• Use different woods: Try cherry wood or hickory for a stronger smoke flavor, but be cautious as they can overpower the delicate salmon.
• Add a glaze: Brush the salmon with a mixture of honey and Dijon mustard during the last 30 minutes of smoking for a glossy, flavorful finish.
• Cold smoking option: If you prefer cold-smoked salmon, follow the cure steps but smoke at temperatures below 90°F (32°C) for 8-12 hours, ensuring safety by sourcing high-quality, fresh salmon.

Nutrition Facts

*Percent Daily Values are based on a 2,000 calorie diet.

Serving Suggestions

Smoked salmon is versatile and pairs beautifully with many dishes. Serve it thinly sliced on a toasted bagel with cream cheese, capers, and thinly sliced red onions for a classic brunch.

Alternatively, try it atop a fresh green salad with avocado, cucumber, and a lemon vinaigrette for a light, nutritious lunch. You can also incorporate smoked salmon into pasta dishes, scrambled eggs, or even gourmet flatbreads.

For a simple appetizer, roll smoked salmon around cream cheese and chives, then secure with a toothpick. Garnish with dill or a squeeze of fresh lemon juice for an elegant touch.

Conclusion

Making smoked salmon with the Little Chief smoker is a rewarding culinary adventure that brings restaurant-quality flavors right to your home kitchen. This recipe is approachable, requiring minimal ingredients and equipment, yet it delivers a sophisticated taste that’s perfect for any occasion.

With the right technique and a bit of patience, you’ll enjoy tender, flavorful smoked salmon that can elevate simple meals or serve as a stunning centerpiece. Whether you’re preparing brunch for friends or a special family dinner, this smoked salmon recipe is sure to impress and become a favorite in your recipe collection.

Happy smoking!

Don’t forget to explore other delicious recipes like Homemade BBQ Sauce, Classic Pulled Pork, and Smoked Brisket to complement your smoked salmon feast!

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