Smoked Salmon
Transform fresh salmon into a gourmet delight with this irresistible Smoked Salmon recipe, perfect for both beginners and seasoned home cooks. This recipe combines the rich flavors of a salt-and-brown sugar cure with aromatic wood smoke, such as applewood or cherrywood, to create tender, flavorful fillets with a delicate smoky profile. The key to achieving that perfect texture is the curing process, which infuses the fish with seasoning while drawing out moisture, followed by forming a pellicle to ensure the smoke adheres beautifully. With just a few pantry staples and a little patience, you'll have a versatile protein that elevates any meal—serve it on bagels with cream cheese, flake it into salads, or feature it as the star of a charcuterie board. This homemade smoked salmon is a delicious, preservative-free alternative to store-bought options and is sure to impress your guests!
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Recipe Information
Ingredients
- 2 pounds Fresh salmon fillet (skin-on)
- 0.5 cups Coarse kosher salt
- 0.5 cups Brown sugar
- 1 tablespoon Black pepper (coarsely ground)
- 1 teaspoon Optional: garlic powder
- 1 teaspoon Optional: smoked paprika
- 2 cups Wood chips (e.g., applewood, cherrywood, or alder)
Instructions
In a small mixing bowl, combine the kosher salt, brown sugar, black pepper, and optional seasonings (garlic powder and smoked paprika). Mix thoroughly to create the curing mixture.
Place the salmon fillet on a large sheet of plastic wrap, skin side down. Evenly coat the flesh side of the salmon with the curing mixture, ensuring the entire surface is covered.
Wrap the salmon tightly in the plastic wrap and place it on a rimmed baking sheet to catch any liquid that might seep out during the curing process.
Refrigerate the salmon for 12-24 hours. This step allows the cure to draw out moisture and flavor the fish.
After curing, remove the salmon from the refrigerator and carefully rinse off the curing mixture under cold water. Pat the salmon dry with paper towels.
Place the salmon on a wire rack and allow it to air dry in the refrigerator for 1-2 hours. This step helps form a slightly tacky surface called the 'pellicle,' which allows the smoke to adhere better to the fish.
Preheat your smoker to 175°F (80°C) and prepare your wood chips according to the manufacturer's instructions.
Place the salmon on the smoker rack, skin side down. Insert a meat thermometer into the thickest part of the salmon to monitor the internal temperature.
Smoke the salmon for about 2-3 hours, or until it reaches an internal temperature of 140°F (60°C). During this time, the salmon will develop a delicate smoky flavor and a slightly firm texture.
Once the salmon reaches the desired temperature, carefully remove it from the smoker and allow it to cool to room temperature.
Slice the smoked salmon into thin strips or leave it whole for serving. Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Enjoy your smoked salmon on bagels with cream cheese, in salads, or as part of a charcuterie board!
Nutrition Facts
Calories |
2178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.5 g | 152% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 572 mg | 190% | |
| Sodium | 46750 mg | 2033% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 70.7 g | ||
| Protein | 201.1 g | 402% | |
| Vitamin D | 119.3 mcg | 596% | |
| Calcium | 192 mg | 15% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3503 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
