PreviousContentsNext

Smoked Salmon

1

cup

kosher salt

1/2

cup

sugar

1/2

cup

dark brown sugar

1

tablespoon

crushed black peppercorns

2

large

salmon fillets or sides, pin bones removed

1

In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread

2

extra-wide aluminum foil a little longer than the length of the fish and

3

top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub

4

onto the plastic. Lay 1 side of the fish skin down onto the rub.

5

Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side

6

of salmon, flesh down onto the first side. Use the remaining rub to

7

cover the skin on the top piece. Fold plastic over to cover then close

8

edges of foil together and crimp tightly around the fish.

9

Place wrapped fish onto a plank or sheet pan and top with another plank

10

or pan. Weigh with a heavy phone book or a brick or two and refrigerate

11

for 12 hours. Flip the fish over and refrigerate another 12 hours. Some

12

juice will leak out during the process so make sure there's a place for

13

the runoff to gather.

14

Unwrap fish and rinse off the cure with cold water. Pat salmon with

15

paper towels then place in a cool, dry place (not the refrigerator)

16

until the surface of the fish is dry and matte-like, 1 to 3 hours

17

depending on humidity. A fan may be used to speed the process.

18

Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping

19

the temperature inside the smoker between 150 degrees F and 160 degrees

20

F until the thickest part of the fish registers 150 degrees. Serve

21

immediately or cool to room temperature, wrap tightly and refrigerate

22

for up to 3 days.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (9.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving

Calories

821.06

Calories From Fat (0%)

1.75

% Daily Value

Total Fat 0.21g

<1%

Saturated Fat 0.09g

<1%

Cholesterol 0mg

0%

Sodium 17362.38mg

723%

Potassium 233.36mg

7%

Total Carbohydrates 211.97g

71%

Fiber 1.62g

6%

Sugar 206.56g

 

Protein 0.8g

2%

Tips

Cook's Note: Trout, mackerel, and bluefish also smoke well.