Smoked Salmon
User Reviews
5
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Prep Time
3 hrs
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Cook Time
3 hrs
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Additional Time
1 d
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Total Time
1 d 6 hrs
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Servings
12 (4 ounce) servings
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Calories
231 kcal
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Course
Main Course
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Cuisine
American
Smoked Salmon
Description
The process begins with a generous rub of brown sugar and kosher salt over the salmon, which is then refrigerated for 24 hours to cure. After curing, the salmon is rinsed and dried at room temperature to form a pellicle, a tacky surface that allows smoke to adhere effectively. The smoking is done at a low temperature of 130 to 150 degrees Fahrenheit for about three hours, producing a tender, firm fillet with a smoky aroma.
This method works well with various types of salmon and related fish, as long as they are skin-on and thickly cut. The sugar balances the salt's intensity and aids in developing a glossy exterior. The kosher salt choice is important to avoid additives that can affect flavor.
The smoked salmon serves well flaked over salads or pasta, incorporated into creamy dips, layered on bagels with cream cheese, or even replacing bacon in breakfast dishes like Eggs Benedict. Its smoky, slightly sweet cured flavor provides a rich contrast to accompaniments.
For storage, the smoked salmon keeps in the refrigerator up to one week and freezes well for two months when wrapped tightly. Trimming dry, flaky edges after freezing is recommended for best quality.
Ingredients
- 3 pound salmon filet about 1 1/2-inch thick, skin on
- 1 cup brown sugar
- 3/4 cup kosher salt
Instructions
- In a large, flat non-reactive glass or plastic dish, add salmon filet. In a small bowl, whisk together the brown sugar and salt. Rub generously over both sides of the salmon. Cover the salmon with plastic wrap and refrigerate for 24 hours.
- Rinse salmon thoroughly under cold water to remove the sugar and salt mixture. Lay salmon on paper towels and pat dry on both sides.
- Transfer the fish to a baking rack set over a clean rimmed baking sheet, skin side down, and let it sit at room temperature for 2 to 4 hours to dry. Once the salmon feels firm and has developed a smooth, shiny skin (called a pellicle), return to the refrigerator until you're ready to smoke.
- To smoke the salmon, preheat smoker to 150 degrees. Place salmon directly on the grate skin-side down. Smoke the salmon until it is firm and tender and reaches 145 degrees, about three hours, keeping the temperature very low, around 130 to 150 degrees.
Notes
- Use skin-on salmon fillets at least 1.5 inches thick for optimal smoking.
- Choose light brown sugar and kosher salt (Morton or Diamond Crystal) for the curing mix to avoid off-flavors.
- Form a pellicle by drying salmon at room temperature 2-4 hours before smoking to help smoke adhere.
- Smoke salmon at low temperatures (130-150°F) for about three hours until firm and 145°F internal temperature.
- Store smoked salmon refrigerated for up to 1 week or freeze tightly wrapped up to 2 months.
- Remove any dry edges after freezing to maintain quality.
- Prepared smoked salmon can be used in salads, pastas, dips, bagels, or as a bacon substitute in breakfast dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(4 ounce) servings
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Serving | 4oz | |
| Calories | 231kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 23g | 46% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 62mg | 21% |
| Sodium | 7128mg | 297% |
| Potassium | 581mg | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 45IU | 1% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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