Smoked Salmon

1
Patrick Johnson

By
@pwjohnso

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.

Rating:
★★★★★ 1 vote
Serves:
20-30 appetizer portions
Prep:
24 Hr 30 Min
Cook:
4 Hr
Method:
Barbecue

Ingredients

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

How to Make Smoked Salmon

Step-by-Step

  • 1Mix together salt, sugar, brown sugar and peppercorns.
  • 2Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap.
  • 3Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub.
  • 4Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side.
  • 5Use the remaining rub to cover the skin on the top piece.
  • 6Fold plastic over to cover then close edges of foil together and crimp tightly around the fish.
  • 7Place 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.
  • 8Unwrap 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.
  • 9Smoke 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.

Printable Recipe Card

About Smoked Salmon

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