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- 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
How to Make Smoked Salmon
- 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.