Servings: 6 servings
Prep time: 1 hour
Cook time: 8 hours
Additional time: 1 day
Total time: 1 day, 9 hours
Ingredients
- 6 Salmon filets – 8oz/227g each
- 1 cup Brown swerve sugar
- ¼ cup Salt
- 2 cloves Garlic
- ½ cup Lemon juice
- 1 bag of Briquette
- 1 cup of Maple-flavored Lakanto syrup
- 1 bag of Wood chips
Instructions
- To make smoking and handling easier, chop the salmon fillets into 1-inch pieces.
- Marinate salmon with swerve brown sugar, salt, and garlic. Drizzle with lemon juice
- Cover it with plastic wrap and let it marinate in the refrigerator overnight or for up to 24 hours.
- Wash the fish thoroughly and put it on racks to dry for 1 hour.
- Put the racks on baking pans covered in foil.
- Use a brush to apply Lakanto maple syrup to the salmon’s surface on both sides.
- Put the salmon racks in the smoker.
- Ignite the smoker with briquettes and a small number of woodchips.
- Maintain a supply of briquettes and wood chips and keep them lit while smoking.
- While cooking, brush the salmon 3-4 times with lakanto maple syrup.
- Salmon should be smoked for at least 8 hours at 160 degrees.
Other Keto Salmon Recipes
Nutrition Facts
Calories: 327 kcal
Carbohydrates: 1g
Protein: 30g
Fat: 17g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Cholesterol: 86mg
Sodium: 804mg
Sugar: 8g
Fiber: 0g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Smoked Salmon
Salmon that has been smoked can be stored in the refrigerator for two to three weeks or one-week following opening. It can also be frozen for up to three months. To avoid drying out, it is advisable to keep items in their original packaging or carefully wrap them in plastic wrap.
