PRO LEVEL Cured And Smoked Salmon YOU Can Make At Home!

salmon

🥗Healthier: trout

💰Cheaper: herring

Trout is leaner and herring is often less expensive.

vodka

🥗Healthier: water

💰Cheaper: white wine

Water maintains moisture, while white wine adds flavor.

Prepare the salmon by ensuring it is a wild CAU salmon fillet.

Make a brown sugar cure by mixing salt, black pepper, brown sugar, and the zest of one lemon in a bowl.

Add 1/2 teaspoon of chopped fresh thyme to the cure mixture.

Lay down some of the brown sugar cure on a plate the size of the salmon fillet.

Place the salmon skin-side down on the cure mixture.

Cover the salmon with the remaining cure mixture, ensuring it is well coated.

Wrap the salmon tightly in plastic wrap and refrigerate for 24-36 hours.

After curing, rinse the salmon under cold running water to remove excess cure.

Pat the salmon dry with paper towels and place it uncovered in the refrigerator for 5-6 hours to form a pellicle.

Prepare the smoker, using oak wood for smoking, and preheat to 275°F.

Place the salmon on the grill, ensuring it doesn't stick by oiling the grill grates.

Insert a thermometer probe into the thickest part of the salmon and smoke until it reaches an internal temperature of 140°F.

Add more wood to the smoker every 45 minutes to maintain smoke.

After about 1 hour, check the salmon; it should be at 140°F and then let it rest for 5 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens