Smoked Salmon

🛒 Ingredients

• Salmon fillet, skin-on 80 g · 166 kcal

👨‍🍳 Instructions

1. Rinse the salmon fillet under cold water and pat it thoroughly dry with paper towels.
2. Prepare a dry cure by mixing equal parts coarse salt and granulated sugar (optional, for flavor balance) with a pinch of black pepper.
3. Generously coat the entire salmon fillet with the dry cure, ensuring all surfaces are covered. Place the salmon in a non-reactive dish, cover, and refrigerate for 8-12 hours.
4. After curing, rinse the salmon thoroughly under cold running water to remove all excess cure. Pat it very dry again.
5. Place the dried salmon on a wire rack set over a baking sheet, uncovered, in the refrigerator for 4-8 hours to form a pellicle (a sticky, shiny surface). This is crucial for smoke adherence.
6. Cold smoke the salmon in a smoker at temperatures below 30°C (86°F) for 6-12 hours, or until desired smoke flavor and color are achieved. Ensure the smoker maintains a consistent low temperature.
7. Once smoked, remove the salmon and allow it to cool completely. Wrap it tightly in plastic wrap and refrigerate for at least 24 hours to allow the smoke flavor to mellow and distribute.
8. To serve, slice the smoked salmon thinly against the grain using a sharp knife. Arrange on a platter and serve with capers, dill, cream cheese, or lemon wedges.