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Nutrition Facts
Serving Size 165 g
(Approx. 6 Servings)
Amount Per Serving
Calories 290 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 110 mg 37%
Sodium 1290 mg 54%
Total Carbohydrate 4 g 1%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 39 g
Vitamin A 2% Iron 4%
Vitamin C 20% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

House Smoked Salmon

Prep Time
48 h 15 m
Cook Time
3 hours
Total Time
51 h 15 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 cup(s) granulated sugar
1 cup(s) H-E-B Kosher Salt
3 sprigs fresh dill, chopped
2 Oz grapefruit, zest
2 Tbsp Colgin Mesquite Liquid Smoke
2 Lb Organic Salmon, skin on
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Instructions

1
Place all dry ingredients in a bowl and mix by hand for 2 minutes.
2
Add liquid smoke and mix for an additional 2 minutes.
3
Place salmon skin-side down on a sheet pan, and gently coat top of fish with half of sugar/salt mixture.
4
Flip fish and season with remaining sugar/salt mixture. Place in a 1 gallon resealable bag, seal so it's air tight and refrigerate for 2 days.
5
Remove salmon from the bag and rinse under cold water to remove salt and sugar.
6
Preheat oven to 225ºF.
7
Place salmon on a perforated rack skin-side down and cook for 2 hours.
8
Allow salmon to cool off before slicing.