Smoked salmon is a type of seafood made from fresh salmon that has been cured and then smoked. The process of smoking involves exposing the salmon to smoke from burning wood chips or other materials, which imparts a unique flavor and preserves the fish. It’s a popular method of preparing salmon, especially in many Western cuisines.
Smoked Salmon
Servings
4
servingsPrep time
30
minutesCooking timeminutes
The preparation of smoked salmon typically involves the following steps:
Ingredients
1 pound (450g) fresh salmon fillet, skin-on
1/4 cup kosher salt (or non-iodized salt)
1/4 cup granulated sugar
1 tablespoon coarsely ground black pepper
Wood chips for smoking (e.g., alder, hickory, maple)
Directions
- Prepare the salmon: Rinse the salmon fillet under cold water and pat it dry with paper towels. Check for any remaining pin bones and remove them using tweezers. Leave the skin on as it helps to hold the fish together during the smoking process.
- Create the curing mixture: In a bowl, mix together the kosher salt, granulated sugar, and black pepper. This mixture will be used to cure the salmon and add flavor.
- Cure the salmon: Place the salmon fillet on a large piece of plastic wrap or parchment paper. Generously sprinkle the curing mixture over both sides of the salmon, ensuring even coverage. Wrap the salmon tightly in the plastic wrap or parchment paper.
- Refrigerate the salmon: Place the wrapped salmon in a dish or tray to catch any potential liquid that may be released during the curing process. Refrigerate the wrapped salmon for about 24 to 48 hours. The longer you cure it, the firmer the texture and the stronger the flavor will be.
- Prepare the smoker: Follow the instructions for your specific smoker to set it up for cold smoking. Generally, you’ll need to add wood chips to the smoker box or tray and preheat the smoker to a low temperature, around 70-80°F (20-27°C).
- Smoke the salmon: Once the smoker is ready, unwrap the salmon and pat it dry with paper towels. Place the salmon on a wire rack or a clean grill grate inside the smoker. Make sure there’s enough space between the salmon pieces for the smoke to circulate.
- Cold smoke the salmon: Keep the smoker’s temperature low and maintain it for several hours. Cold smoking can take anywhere from 4 to 12 hours, depending on your preference. The longer you smoke the salmon, the smokier it will become.
- Chill and store: Once the desired level of smokiness is achieved, remove the salmon from the smoker and let it cool. Wrap it in plastic wrap and refrigerate it until you’re ready to serve.
- Serve: Thinly slice the smoked salmon and serve it as desired. It’s delicious on its own, with bagels and cream cheese, in salads, or as a part of various dishes.