Smoked Salmon

salmon fillet

🥗Healthier: trout

💰Cheaper: mackerel

Mackerel is often less expensive and still offers a rich flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt provides a healthier option with similar creaminess.

Select a nice piece of salmon, preferably with skin on.

Cut the salmon to fit the container if necessary, placing it skin side down.

Drizzle enough maple syrup to cover the salmon.

Mix 1 kg of brown sugar with 1/3 cup of salt in the container lid.

Cover the salmon with the sugar and salt mixture, ensuring about half an inch of coverage.

Seal the container and refrigerate the salmon overnight.

The next day, rinse off the salt and sugar mixture from the salmon under cold water.

Pat the salmon dry with paper towels and place it in front of a fan for about 1-1.5 hours to form a skin.

Once the skin has formed, place the salmon in the smoker with apple chips for 2-3 hours.

After smoking, check the salmon for doneness; it should be flaky and tender.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens