In recent years, smoked salmon has been enjoying popularity around the world. In fact, it has been seen in various restaurants, street food stalls, and various other places in various remote areas around the world.
Various types of smoked salmon have been found on the market. However, there are few people that do not know what they are eating unless they have experienced or tasted it.
Today I am going to share with you a smoked salmon recipe that is extremely easy and super delicious. There are many good smoked salmon recipes out there, but only a few of them are also well-tasting. This is because salmon is one of the tastiest meals you can ever eat.
There are many good reasons to try smoked salmon, but one of the common ones is that it’s really easy to make.
If you’ve never tasted smoked salmon, you need to deal with it. It’s a very special and unique food that we all love. It’s not the usual smoked salmon that we see in most grocery stores. It’s an interesting and different type of food that doesn’t look like much but is actually packed with flavour and taste. This is the last reason why it must be tried when you’re in the mood for smoked salmon.
How To Make Smoked Salmon Recipe
A smoked salmon recipe that is perfect for lunch or dinner. It’s also very versatile, as it can be eaten on its own or added to salads or sandwiches. You can also use this as an appetizer, just cut the pieces smaller!
Follow this recipe to learn how to smoke salmon at home. Once you try this smoked salmon recipe, you’ll never want store-bought again!
Ingredients
- 2 large salmon fillets (pin bones removed)
- Kosher salt, 1 cup
- Sugar, 1/2 cup
- Dark brown sugar, 1/2 cup
- Black peppercorns (crushed), 1 tablespoon
Instructions
Step 1
Combine salt, sugar, brown sugar, and peppercorns in a bowl. Put an extra-wide layer of aluminium foil over the fish, which you should wrap in plastic wrap as well. Apply 1/3 of the rub to the plastic.
Step 2
Place one side of the fish skin on the rub. Sprinkle a third of the rub over the flesh of the salmon. Place the second side of the fish, flesh facing down, on top of the first. Cover the top piece with the remaining rub.
Step 3
Cover the fish with plastic, then close the edges of foil together and crimp tightly. Put the wrapped fish on a plank or a sheet pan, then place another plank or pan on top. Weigh with a heavy heavyweight like a brick or a phonebook and refrigerate for 12 hours. Flip the fish over and refrigerate for an additional 12 hours.
Step 4
There will be some juice leakage during this process, so make sure there is a place to collect the runoff. Wash the fish in cold water to remove the cure.
Using paper towels, pat the salmon and place it in a cool, dry place to allow it to dry completely, anywhere from 1 to 3 hours depending on the humidity. You can speed up the process by using a fan.
Step 5
Smoke fish over smouldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees Fahrenheit and 160 degrees Fahrenheit until the thickest part of the fish registers 150 degrees.
Step 6
You can serve it immediately or allow it to cool to room temperature, wrap tightly and refrigerate for up to 3 days.
Easy Smoked Salmon Recipe
Cuisine: American
Cuisine type: Main Dish
Servings: 6 Servings
Preparation time: 40 Minutes
Cooking time: 1 Hour
Total time: 1 Hour 40 Minutes
Also Read: Skippers Clam Chowder Recipe
Easy Smoked Salmon Recipe
Ingredients
- 2 large salmon fillets pin bones removed
- 1 cup Kosher salt 1 cup
- 1/2 cup Sugar
- 1/2 cup Dark brown sugar
- 1 tbsp Black peppercorns crushed
Instructions
- Combine salt, sugar, brown sugar, and peppercorns in a bowl. Put an extra-wide layer of aluminium foil over the fish, which you should wrap in plastic wrap as well. Apply 1/3 of the rub to the plastic.
- Place one side of the fish skin on the rub. Sprinkle a third of the rub over the flesh of the salmon. Place the second side of the fish, flesh facing down, on top of the first. Cover the top piece with the remaining rub.
- Cover the fish with plastic, then close the edges of foil together and crimp tightly. Put the wrapped fish on a plank or a sheet pan, then place another plank or pan on top. Weigh with a heavy heavyweight like a brick or a phonebook and refrigerate for 12 hours. Flip the fish over and refrigerate for an additional 12 hours.
- There will be some juice leakage during this process, so make sure there is a place to collect the runoff. Wash the fish in cold water to remove the cure.
- Using paper towels, pat the salmon and place it in a cool, dry place to allow it to dry completely, anywhere from 1 to 3 hours depending on the humidity. You can speed up the process by using a fan.
- Smoke fish over smouldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees Fahrenheit and 160 degrees Fahrenheit until the thickest part of the fish registers 150 degrees.
- You can serve it immediately or allow it to cool to room temperature, wrap tightly and refrigerate for up to 3 days.
