Description
Discover the art of making cold smoked salmon at home with this comprehensive recipe. This guide walks you through the curing and smoking processes, allowing you to create a delicious and elegant dish that will impress your family and friends.
Ingredients
Scale
- Ingredients:
- 2 pounds of fresh salmon fillet (skin on)
- 1½ cups of salt
- 1½ cups of brown sugar
- 2 tablespoons of lightly crushed coriander seeds
- 2 tablespoons of chopped fresh dill
Instructions
- Prepare the Cure:
- Mix together the salt, brown sugar, crushed coriander seeds, and chopped dill.
- Cure the Salmon:
- On a rimmed baking sheet, lay out two overlapping pieces of plastic wrap.
- Sprinkle a portion of the cure mixture on the plastic wrap.
- Place the salmon fillet on top, then cover it completely with the remaining cure mixture.
- Wrap the salmon tightly in the plastic wrap.
- Refrigerate for 12-24 hours to allow the cure to penetrate.
- Rinse and Dry:
- After curing, unwrap the salmon and rinse off the cure under cold water.
- Pat the salmon dry with paper towels.
- Place the salmon on a rack and refrigerate, uncovered, for 4-8 hours to form a pellicle (a tacky surface layer that helps absorb smoke).
- Cold Smoke the Salmon:
- Set up your smoker to maintain a temperature below 80°F (27°C).
- Use a mild wood like apple or cherry for a subtle smoke flavor.
- Smoke the salmon for 18-24 hours, ensuring the temperature stays below 80°F to prevent cooking the fish.
- Slice and Serve:
- Once smoked, refrigerate the salmon until fully chilled.
- Slice thinly and enjoy with accompaniments like bagels, cream cheese, capers, and red onions.
- Prep Time: 30 minutes
- Cook Time: 18 hours
- Category: Breakfast