Smoked Salmon Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs 10 mins
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Additional Time
2 hrs
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Servings
8
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Calories
469 kcal
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Course
Main Course, Appetizer
Smoked Salmon Recipe
Description
The recipe starts by preparing a brine from water, packed brown sugar, sea salt, and zest from orange and lemon, which is heated until dissolved and then chilled with ice before adding the salmon. The salmon side is trimmed of belly fat, tail end, and any bones for a clean finish, then fully submerged in the brine for up to 24 hours in the refrigerator to cure and infuse flavors.
After curing, the salmon is rinsed and patted dry, then left to air dry for about two hours to develop the pellicle—a tacky surface that helps smoke adhere during cooking. The salmon is then placed on oiled smoker grates for smoking. A glaze made from brown sugar, lemon juice, orange juice, butter, and soy sauce can be applied during or after smoking to enhance flavor and add a slight sweetness and acidity.
Smoked salmon can be eaten cold or reheated gently in the oven or microwave. It stores well refrigerated for up to 10 days or frozen for up to six months. The trimming process produces usable belly fat that can be cooked and incorporated into other dishes.
Ingredients
For the Salmon:
- 3 cups water
- 3/4 cups light brown sugar packed
- 1/3 cup salt sea salt
- orange zest of 1
- lemon zest of 1
- 4 to 4 ½ pound salmon side
For the Glaze:
- ½ cup brown sugar
- lemon juice of 1
- orange juice juice of 1 orange
- ½ butter unsalted, stick
- 1 tablespoon soy sauce
Instructions
- For the Salmon: Start by bringing the water, citrus zest, brown sugar, and salt to a boil.
- Once the sugar and salt are dissolved, remove them from the heat and add the ice cubes to chill the brine. Set it aside.
- Next, trim the side of the salmon, removing the belly fat and the tail end of the fish. You may also see a few bones on the backbone part of the salmon which should also be removed. See the chef's notes below.
- Add the salmon to a non-reactive dish and cover it completely by pouring it on the brine.
- If the salmon doesn’t want to stay under the brine, you can flip it over so that it is scaled side up.
- Cover and keep it in the refrigerator for 12 to 24 hours. Any longer than 24 hours and it can become too salty.
- Remove the salmon from the brine and rinse it under cold water.
- Place the salmon on a rack and pat it dry and let it cool for 2 hours to create the pellicle.
- Brush the smoker grates with a neutral-flavored oil where you plan to place the salmon. Be sure it is as far away from the fire as possible.
- Smoke at 150° F for 2 hours or until it reaches an internal temperature of 140° F.
- For the glaze: With about 1 hour and 10 minutes left in the first intial smoking process, add the brown sugar, soy, butter, and citrus juice to a small-sized sauce pot and bring to a boil to dissolve the sugar and make a caramel.
- Brush the salmon with a thin layer of the glaze after 1 total hour of smoking and then again every 30 minutes of smoking.
- After 2 hours, turn the heat up to 200° and smoke for 1 hour. Continue glazing.
- Remove the salmon and let it rest for 10 minutes before glazing it and serving. If you prefer to eat this cold, cool it to room temperature, which takes about an hour, wrap it and store it in the refrigerator until cold before serving.
Notes
- Trim belly fat, tail, and any visible bones before curing to improve texture and presentation.
- Forming the pellicle by air-drying the salmon after curing is essential to help smoke adhere well.
- White albumin appearing on the surface is normal but excessive amounts indicate overcooking and drying.
- Store smoked salmon refrigerated for up to 7-10 days or freeze for up to 6 months, thawing in the refrigerator before reheating.
- You can serve it cold or gently warm it in a 350° oven for 4-5 minutes or in the microwave until heated through.
- Use trimmed belly fat in other salmon dishes as it is rich and flavorful.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Calories | 469kcal | 23% |
| Carbohydrates | 27g | 9% |
| Protein | 51g | 102% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 140mg | 47% |
| Sodium | 4966mg | 207% |
| Potassium | 1293mg | 28% |
| Fiber | 0.02g | 0% |
| Sugar | 27g | 54% |
| Vitamin A | 104IU | 2% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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