HOW TO: Easy Cold Smoked Salmon At Home & Camera Man Face Reveal!

salmon fillet

🥗Healthier: trout

💰Cheaper: mackerel

Trout is often lower in price and has a similar flavor profile.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

vodka

🥗Healthier: gin

💰Cheaper: white wine

Gin adds herbal notes, while white wine is more accessible.

Thaw the frozen salmon fillet by placing it on a small tray in the refrigerator overnight.

Use a good quality paper towel to remove moisture from both the flesh and skin sides of the salmon fillet.

Sprinkle 2.5 ounces of rock salt evenly over the salmon, ensuring complete coverage.

Refrigerate the salmon for 6 hours to allow it to cure with the salt.

After 6 hours, rinse the salmon under cold running water to remove the salt.

Use a good quality paper towel to remove all moisture from the salmon, front and back.

Place the salmon back in the refrigerator uncovered for 24 hours to dry.

Prepare the smoking setup using a smoking kit, which includes hooks, a frame, and wood sticks.

Hook the salmon onto the frame, ensuring the hooks penetrate the flesh and skin properly to prevent tearing.

Cover the salmon with a plastic bag, ensuring it is tight and secure, especially in windy conditions.

Make three holes in the top of the plastic bag to allow smoke to circulate and escape.

Light the smoking wood stick with a lighter, ensuring the whole tip has a flame, then blow it out after it ignites.

Place the frame with the salmon inside the smoking area, ensuring it is stable and not too windy.

Set a timer for 1.5 hours to remind you to change the wood stick during the smoking process.

Smoke the salmon for a total of 6 hours, changing the wood stick as needed during the process.

Remove the smoked salmon and let it cool before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens