Smoked Salmon

Patrick Johnson


I tried multiple versions of smoked salmon and finally settled on this, a dry cure/brine version. It is very rich but versitile enough to serve as an appetizer with a siracha aioli or on a salad of your choosing.

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20-30 appetizer portions


24 Hr 30 Min


4 Hr




1 c
kosher salt
1/2 c
1/2 c
dark brown sugar
2 Tbsp
black pepper corns, crushed
2 large
salmon filets, pin bones removed

Directions Step-By-Step

Mix together salt, sugar, brown sugar and peppercorns.
Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap.
Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub.
Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side.
Use the remaining rub to cover the skin on the top piece.
Fold plastic over to cover then close edges of foil together and crimp tightly around the fish.
Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather.
Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.
Smoke fish over smoldering hardwood chips (I typically use hickory or apple wood), keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Fish
Regional Style: Canadian
Dietary Needs: Low Fat, Dairy Free, Low Carb
Other Tag: Healthy