Easy Cold-Smoked Salmon
Prepare gourmet-quality cold-smoked salmon at home using simple ingredients and a smoke tube. This easy recipe delivers delicately smoked salmon perfect for bagels, appetizers, or as a standalone treat.
Servings 12
Equipment
- Smoke tube
- Wood pellets (Alder recommended)
- Plastic wrap
- Refrigerator
- Grill or smoker
- Wire rack and tray
Ingredients
- 3 lbs of salmon fillet
- 1 cup kosher salt
- 1 cup brown sugar
- 1/4 cup coarse ground black pepper
Instructions
Mix the Cure:
- In a bowl, combine 1 cup of kosher salt, 1 cup of brown sugar, and 1/4 cup of coarse ground black pepper.
Apply the Cure:
- Lay the salmon skin-side down and coat the flesh evenly with the salt-sugar-pepper mixture.
- Wrap the salmon tightly in plastic wrap.
Cure the Salmon:
- Place the wrapped salmon on a tray, add a weight on top, and refrigerate for 8-12 hours.
Rinse and Dry:
- Unwrap the salmon and rinse under cold water to remove the curing mix.
- Pat the salmon dry and place it on a wire rack over a tray.
- Refrigerate uncovered for 24 hours to allow a pellicle to form.
Prepare the Smoke Tube:
- Fill the smoke tube with wood pellets and light one end. Let it burn for 5 minutes, then blow out the flame.
Cold Smoke the Salmon:
- Place the smoke tube in the grill or smoker. Ensure it’s positioned to allow smoke to circulate without too much heat reaching the salmon.
- Place the rack with salmon in the smoker, ensuring it's not directly over the smoke tube.
- Smoke for 6-12 hours, maintaining a temperature below 90°F.
Rest the Salmon:
- Remove the salmon from the smoker.
- Wrap in parchment paper, then in foil, and refrigerate for at least 24 hours to allow flavors to meld.
Serve:
- Slice the salmon thinly against the grain and serve as desired.
Notes
This recipe ensures a beautifully cold-smoked salmon with rich flavors and a silky texture, ideal for a variety of dishes. Enjoy your homemade delicacy with crackers, on salads, or as part of a luxurious breakfast spread.