Hot Smoked Salmon Made At Home
User Reviews
5
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Prep Time
5 mins
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Cook Time
6 hrs
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Additional Time
1 d
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Total Time
1 d 6 hrs 5 mins
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Servings
4 3oz servings
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Calories
169 kcal
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Cuisine
International
Hot Smoked Salmon Made At Home
Description
Hot Smoked Salmon Made At Home starts with a fresh salmon fillet that is carefully scaled, cleaned, and dried. The curing mixture of brown sugar, kosher salt, and freshly ground black pepper is applied on both sides to draw out moisture and season the fish evenly. Wrapping the salmon in plastic and refrigerating it for 12 to 24 hours allows the cure to penetrate deeply.
After rinsing off the brine and drying again, the salmon is placed skin-side down in a smoker and slow-smoked for about six hours, following the smoker manufacturer's instructions, until it reaches a safe internal temperature of 145°F/63°C. This long, gentle smoke gently firms the flesh while imparting a rich smoky aroma and flavor.
The resulting hot smoked salmon has a pleasing balance of sweetness from the brown sugar, slight saltiness, and a fresh peppery note. It flakes easily and maintains moisture. This homemade smoked salmon can be served on its own, with crackers, or added to salads and pasta for a smoky protein boost.
Ingredients
- 12 oz salmon filet fresh
- 4 tbsp brown sugar
- 2 tbsp salt kosher is best.
- 1 tsp black pepper fresh ground
Instructions
- Using a knife, scrap all loose scales from the skin. Wash the salmon and dab it dry with paper towel (kitchen roll.)
- Mix the salt, sugar and pepper together and apply half of the curing mixture to one side of the salmon.
- With one side covered with the curing mixture, turn the Salmon over and repeat the process of applying the mixture on the other side.
- Wrap the Salmon in plastic wrap and refrigerate for 12 - 24 hours to cure.
- Remove the Salmon from the refrigerator, remove the plastic wrap and rinse off the brine under cold running water. Dab dry with paper towel (kitchen roll).
- Follow the manufacturer's instructions for your individual smoker. Then place the Salmon, skin side down, into the smoker and smoke for approximately 6 hours or until the Salmon reaches an internal temperature of 145 degrees F. / 63 degrees C.
Nutrition Information
Show DetailsNutrition Facts
Serving: 43oz servings
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 169kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 17g | 34% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 47mg | 16% |
| Sodium | 3529mg | 147% |
| Potassium | 448mg | 10% |
| Fiber | 0.3g | 1% |
| Sugar | 12g | 24% |
| Vitamin A | 40IU | 1% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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