Smoked Salmon
Salmon that's been cured and slowly smoked to preserve it and deepen its flavor. A tender, rich, and slightly smoky fish that can be enjoyed on its own, added to meals, or stored for later use.
Ingredients
Method
- Wash and debone salmon fillets. (Deboning is optional) You can smoke the filets whole or you can slice them into strips. We like to slice them into snack size pieces.
- Mix sugar, salt and pepper (pepper as desired) together in a bowl. Ratio is 3:1, three parts brown sugar to one part salt. So if you need more, you can mix more using the 3:1 ratio.
- Coat the salmon generously with the mixture and layer into a deep dish, sprinkling the mixture onto each layer as you go. Place the dish in the fridge overnight to marinate.
- Remove the dish from the refrigerator and rinse each piece of salmon, placing the salmon on a sheet pan or cutting board. Allow the salmon to air dry for 2-4 hours. They should become tacky to the touch.
- Place the salmon in smoker and smoke between 110F-150F for 5-7 hours. Check it periodically because depending on the thickness of the fish, some pieces may be done sooner. Your smoked salmon is done when it reached an internal temperature of 145F & separates into moist flakes. (You may need to turn your smoker temperature up at the very end to bring the salmon to temperature).
- Smoked salmon should be stored in the refrigerator up to 1-2 weeks. You can freeze smoked salmon for up to 3 months or you can dehydrate it or pressure can it for long term storage. Enjoy!
One Response
We are going to try this with salmon that we have. Looks wonderful 👍😊! Will report back when we try it. Thanks