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How to Smoke Salmon

How to Smoke Salmon
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Learn how to smoke fresh salmon at home with this simple, step-by-step guide that delivers tender, flavorful smoked salmon rich in omega-3s. Perfect for appetizers, snacks, or meals, this recipe uses an easy curing process and low-temperature smoking to infuse your salmon with a delicate smoky essence and moist texture.

Ingredients

Main Ingredients

  • Fresh salmon fillet, skin-on, about 1 to 2 pounds
  • Salt, 1/4 cup
  • Sugar, 1/4 cup
  • Wood chips (hickory, alder, or applewood), 1 cup soaked in water for 30 minutes
  • Optional: Fresh lemon zest or fresh dill, 1 tablespoon

Optional Variations

  • Crushed red pepper flakes or smoked paprika, 1 teaspoon for a spicy twist
  • Maple syrup or honey, 2 tablespoons for a sweet glaze
  • Fresh herbs such as dill, thyme, or rosemary, 1 tablespoon for herb infusion
  • Combination of wood chips (e.g., apple and mesquite), 1 cup total soaked

Instructions

  1. Prepare the Cure: Mix 1/4 cup salt and 1/4 cup sugar in a bowl. Optionally, add 1 tablespoon fresh lemon zest or dill to enhance aroma and flavor.
  2. Cure the Salmon: Evenly coat the salmon fillet with the cure mixture. Place the salmon in an airtight container or wrap tightly in plastic wrap. Refrigerate for 4 to 8 hours or overnight to allow the cure to draw out moisture and season the fish thoroughly.
  3. Rinse and Dry: Gently rinse the cured salmon under cold water to remove excess salt and sugar. Pat dry with paper towels. Place on a rack and air dry in the refrigerator for 1 to 2 hours to form a sticky pellicle, which helps the smoke adhere.
  4. Prepare Your Smoker: Preheat your smoker to a low temperature between 180 to 200°F (82 to 93°C). Soak your choice of wood chips in water for 30 minutes, then place them in the smoker to produce a steady, aromatic smoke.
  5. Smoke the Salmon: Place the salmon skin-side down on the smoker rack. Smoke for 2 to 3 hours until the internal temperature of the salmon reaches 145°F (63°C), ensuring it is safely cooked but still tender and juicy.
  6. Cool and Serve or Store: Remove the smoked salmon and let it cool to room temperature. Serve immediately or refrigerate to enhance flavors further. Properly wrapped leftovers can be stored up to 4 days in the fridge or frozen for up to 2 months.

Notes

  • Choose fresh, high-quality salmon for the best flavor and texture.
  • Do not skip air drying to form the pellicle, crucial for smoke adherence.
  • Maintain low heat in the smoker to prevent drying out and keep salmon moist.
  • Use clean, steady smoke; avoid heavy or bitter smoke that can overpower the fish.
  • Use a food thermometer to monitor internal temperature and avoid under- or overcooking.

Nutrition

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Find it online: https://emillycooks.com/how-to-smoke-salmon/