Smoked Salmon Recipe
The practice of smoking salmon dates back centuries, originating in the Nordic countries where it was developed as a method of preservation. The process of smoking was essential for storing fish over long winters when fresh food was scarce. Over time, smoking techniques evolved, and smoked salmon became a gourmet product enjoyed for its unique flavor rather than just its preservative qualities.
Equipment
- Smoker or grill with a smoking function
- Sharp knife
- Baking dish
- Plastic wrap
- Aluminum foil
- Wire rack
- Thermometer (optional but recommended)
Ingredients
- 2 lbs fresh salmon fillet (preferably wild-caught)
- 1 cup coarse kosher salt
- 1 cup brown sugar
- 1 tbsp black peppercorns, crushed
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 2 cups wood chips (applewood or hickory for best flavor)
Instructions
- Begin by rinsing the salmon fillet under cold water and patting it dry with paper towels. Remove any pin bones with tweezers.
- In a mixing bowl, combine the coarse kosher salt, brown sugar, crushed black peppercorns, garlic powder, onion powder, and smoked paprika. This mixture will act as the dry brine for the salmon.
- Place a layer of the dry brine mixture in a baking dish. Lay the salmon fillet on top, skin-side down. Cover the salmon with the remaining dry brine, ensuring it is fully coated.
- Cover the baking dish with plastic wrap and refrigerate for 8-12 hours. This curing process will draw out moisture and infuse the salmon with flavor.
- After curing, remove the salmon from the brine and rinse it thoroughly under cold water to remove excess salt and sugar. Pat the salmon dry with paper towels.
- Place the salmon on a wire rack and allow it to air dry for 1-2 hours. This step is crucial for forming a pellicle, a slightly tacky surface that helps the smoke adhere to the fish.
- While the salmon is drying, prepare your smoker or grill. Soak the wood chips in water for at least 30 minutes, then drain them.
- Set your smoker to a low temperature, around 150-160°F (65-71°C). If using a grill, set it up for indirect cooking and maintain a low temperature.
- Place the salmon fillet on the smoker rack, skin-side down. Add the soaked wood chips to the smoker or a foil packet on the grill.
- Smoke the salmon for 2-3 hours, or until it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
- During smoking, check the temperature occasionally to ensure it remains consistent.
- Once the salmon is smoked, remove it from the smoker and let it cool to room temperature.
- For best results, wrap the smoked salmon in aluminum foil and refrigerate for a few hours before serving. This resting period allows the flavors to fully develop.