Homemade Smoked Salmon
Indulge in the luxurious flavors of homemade smoked salmon with this step-by-step recipe. Perfect as an appetizer, in salads, or as a main course, this delicacy is cured in a salt and sugar mixture and then cold-smoked for unmatched flavor.
Indulge in the luxurious flavors of homemade smoked salmon with this step-by-step recipe. Whether serving as an appetizer, adding to a salad, or starring in a main course, this smoked salmon is a versatile delicacy perfect for special occasions. Our process involves curing salmon in a salt and sugar mixture and then cold-smoking it for an unmatched depth of flavor.
Ingredients
🐟 2 salmon fillets, approximately 1.3-1.4 kg total
🧂 1.25 kg fine salt
🍚 1.25 kg white granulated sugar
🌿 Small amount of pink peppercorns ~1-2 tablespoons
🌻 A small amount of sunflower oil ~1-2 tablespoons
🌱 Fresh mint and oregano sprigs for garnish
🌳 Weber Beech Smoking Dust
Instructions
1- Preparation:
- Freezing: Ensure the salmon fillets are frozen for at least 48 hours to eliminate the risk of the Anisakis parasite.
- Thawing and Trimming: Thaw the salmon and use tweezers to remove any remaining small bones from the belly area. Trim excess fat for a clean, lean cut.
2- Cure the Salmon:
- Mixing: In a large glass bowl, combine 1.25 kg of salt and 1.25 kg of sugar thoroughly.
- Layering: In a non-stick baking tray with raised edges, create a bed of the salt-sugar mixture. Lay the salmon fillets, skin-side down, on this bed.
- Covering: Completely cover the salmon fillets with the remaining mixture. Place a sturdy board or object on top to apply even pressure.
- Refrigeration: Cover with cling film and refrigerate for 8-12 hours. This step extracts moisture through osmosis, firming up the fish.
3- Post-Curing:
- Rinsing and Drying: Remove the salmon from the mixture and rinse under cold running water to remove all residues. Pat dry with paper towels until completely dry.
4- Set Up and Smoke:
- Preparing the Smoker: Fill the spiral sawdust smoker with Weber Beech Smoking Dust. Optionally, sprinkle pink peppercorns for added flavor.
- Ignition: Use a kindling tablet to start the smoker. Ensure the flame dies down, leaving only smoke.
- Smoking Process: Place the fillets on the smoker's grill racks, skin-side down, and close the lid. Cold smoke for 10-14 hours for an optimal smoked flavor.
5- Finish:
- Oiling: Remove the salmon from the smoker and brush a thin layer of sunflower oil over the surface to seal and preserve.
6- Serving Suggestions:
- Serve with fresh mint and oregano sprigs or use for canapés, salads, and main courses.
Prep Time: 8-12 hours + 48 hours freezing
Cook Time: 10-14 hours
Total Time: Approximately 68-74 hours
Servings: Variable, depending on consumption as an appetizer or main course
Equipment: Cutting board, knives possibly Zwilling J.A. Henckels, glass bowls, non-stick baking tray, food scale, tweezers, cling film, paper towels, sawdust smoker, kindling tablet, basting brush, vertical smoker
Cooking Tips
- Fish Safety: Always freeze raw fish for at least 48 hours before consumption.
- Curing Ratio: Maintain a 50/50 salt-to-sugar ratio for balance.
- Smoking Wood Selection: Use mild wood like beech for delicate flavors.
- Storage: Smoked salmon can be vacuum-sealed or frozen for longer preservation.
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Ricardo Díaz Grill Master: https://www.youtube.com/@rdgrillmaster
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