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Smoked Salmon – Slow-smoked salmon

Rating

Calories: 161 Calories per 100g

Cooking time: 12-15 hours

Recipe ingredients:

instacart: smoked-salmon-–-slowsmoked-salmon

Categories: Appetizers, Seafood Recipes, Smoked Dishes, Healthy Food, Gourmet Foods, Gluten-Free, Brunch Ideas, High-Protein Meals, Low-Carb Options

About

Smoked Salmon is a classic delicacy that highlights the rich and savory flavors of slow-smoked fish. Preparing this dish involves a careful process of curing the salmon with a blend of salt, sugar, and aromatic herbs before it’s slowly smoked over wood chips such as hickory or applewood. The result is a beautifully tender, moist, and flavorful fillet with a delicate smokiness that complements its natural flavors. Slow-smoked salmon can be enjoyed on its own, served atop bagels with cream cheese and capers, or used to enhance salads, pasta dishes, and more. It is often seen as a luxurious addition to brunches, appetizer spreads, or even as an ingredient in sophisticated main courses. Description by ChatGPT.

Top Recipe

How to Smoke Salmon

recipes.curator53.523 months agoWaivio3 min read

Welcome to a smoky, savory adventure with Chef Jason Hill! Today, we'll be mastering the art of creating a succulent Smoked Apricot-Glazed Salmon using our trusty Green Mountain pellet grill. With a special dry brine to lock in the flavors, followed by a sweet glaze, your taste buds are in for a real treat. It's a perfect recipe for outdoor gatherings or simply an elevated home-cooked meal. Let's get started!

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### Ingredients:

- 1 large salmon fillet, cleaned and patted dry

- 2 cups dark brown sugar

- 1/2 cup kosher salt

- 1 tablespoon fresh cracked pepper

- Nonstick cooking spray

- Approx. 1/4 cup apricot jam, melted (optional)

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Prep Time: 20 minutes (plus 8 hours to overnight for curing)

Cook Time: 2 hours and 30 minutes

Total Time: Varies (8 hours and 50 minutes, most of which is curing and resting time)

Equipment: Green Mountain pellet grill, chef's knife, mixing bowl, plastic wrap, baking rack, basting brush

Servings: 4

Instructions:

1. Begin by ensuring your salmon is boneless. If you find any bones, carefully remove them with needle-nose pliers or tweezers.

2. Slice the salmon fillet into four equal sections using your chef's knife.

3. For the dry brine, combine dark brown sugar, kosher salt, and cracked pepper in a mixing bowl. Use your hands to mix thoroughly.

4. Spread a layer of the sugar mixture in the base of a suitable-sized pan, lay the salmon sections skin-side down, and generously pack the remaining sugar mixture on top of the salmon, covering it entirely.

5. Wrap the pan tightly in plastic wrap, with two layers to remove as much air as possible, and refrigerate for at least 8 hours or overnight.

6. After curing, rinse the salmon sections under cold water to remove excess salt and sugar. Pat them dry with paper towels.

7. Place the salmon on a wire rack coated with nonstick spray to prevent sticking. Let them rest at room temperature for 1-2 hours to form a pellicle, a sticky film that will help absorb smoke.

8. Preheat your pellet grill to 150°F (65°C). Once ready, place the salmon directly on the grill and smoke for about 2 hours.

9. Thirty minutes before the smoking process is complete, brush the salmon liberally with melted apricot jam for a nice glaze.

10. After the 2-hour mark, the salmon should have a nice glaze and be ready to come off the grill. It should come off easily if you've sprayed the grill with nonstick spray.

Serve this delightful Smoked Apricot-Glazed Salmon with cream cheese, crackers, fresh herbs, and your choice of a cold craft beer or a glass of wine. It makes fabulous hors d'oeuvres or even a main dish.