鮭トバ燻製

salmon

🥗Healthier: trout

💰Cheaper: mackerel

Trout provides a similar texture and flavor, while mackerel is more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offers a similar taste.

mirin

🥗Healthier: rice vinegar

💰Cheaper: honey

Rice vinegar can provide acidity, while honey adds sweetness.

sake

🥗Healthier: white wine

💰Cheaper: cooking wine

White wine can substitute for sake in flavor.

Prepare the salmon by removing the skin and pin bones.

Cut the salmon into thin strips, about 1 inch wide.

Mix salt and sugar in a bowl to create a curing mixture.

Coat the salmon strips evenly with the curing mixture.

Place the salmon in a container and refrigerate for 12-24 hours to cure.

Rinse the cured salmon under cold water to remove excess salt.

Pat the salmon dry with paper towels.

Mix soy sauce, mirin, and sake in a bowl to create a marinade.

Marinate the salmon strips in the mixture for 1-2 hours.

Prepare a smoker with smoking wood chips of your choice.

Preheat the smoker to a low temperature, around 160-180°F (70-80°C).

Place the marinated salmon strips in the smoker.

Smoke the salmon for 2-4 hours, or until it reaches desired dryness.

Remove the smoked salmon from the smoker and let it cool.

Store the smoked salmon in an airtight container in the refrigerator.

Cooking Techniques

Spice Level:

Allergens