Smoked Salmon
Smoked salmon is a delicacy that combines the rich, silky texture of fresh salmon with deep, smoky flavors developed through a traditional smoking process.
Servings: 4 servings
Equipment
- Mixing Bowl
- Smoker
Ingredients
Ingredients
- 2 lbs Salmon Fillet Choose a fresh, high-quality salmon fillet, preferably wild-caught.
- 1 cup Kosher Salt Crucial for the curing process.
- 1/2 cup Brown Sugar Adds sweetness to balance the saltiness.
- 2 tablespoons Black Pepper Coarsely ground, adds spiciness.
- Dill Optional, fresh or dried.
- 1 cup Smoking Wood Chips Such as applewood or hickory.
Instructions
- In a mixing bowl, combine the kosher salt, brown sugar, and black pepper. If using dill, mix it in at this stage.
- Place the salmon fillet skin-side down in a shallow dish. Evenly cover the salmon with the curing mixture, pressing it gently into the flesh. Cover with plastic wrap and refrigerate for 12 to 24 hours.
- After curing, rinse the salmon under cold water and pat dry with paper towels. Let it air-dry in the refrigerator for another 2 hours.
- Preheat your smoker to 180°F (82°C). Soak wood chips in water for about 30 minutes, then drain.
- Place the salmon on the smoker rack, skin-side down. Add the soaked wood chips and smoke for 2 to 4 hours.
- Once smoked, allow the salmon to cool at room temperature. Serve immediately or refrigerate for later use.
Notes
Smoked salmon pairs beautifully with bagels and cream cheese, or as part of a charcuterie board.