Your rating
Not rated yet!
Modify
Smoked Salmon
Created by: Howcan Team
Ingredients
- 1 lb of fresh salmon fillet
- 1/4 cup of kosher salt
- 1/4 cup of brown sugar
- 2 tablespoons of whole black peppercorns
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 tablespoon of paprika
- 1 tablespoon of olive oil
- Wood chips for smoking (hickory, apple, or cherry)
Instructions
- In a small bowl, mix together 1/4 cup of kosher salt, 1/4 cup of brown sugar, 2 tablespoons of whole black peppercorns, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, and 1 tablespoon of paprika to create the dry brine.
- Place the fresh salmon fillet on a large baking sheet and rub the dry brine mixture evenly over the entire surface of the salmon. Cover the salmon with plastic wrap and refrigerate for 4-6 hours to allow the flavors to penetrate the fish.
- After the brining process, remove the salmon from the refrigerator and rinse off the dry brine mixture under cold water. Pat the salmon dry with paper towels and let it sit at room temperature for 30 minutes to form a pellicle (a tacky outer layer that helps the smoke adhere to the fish).
- While the salmon is resting, prepare your smoker according to the manufacturer's instructions and preheat it to 200°F. Add the wood chips (hickory, apple, or cherry) to the smoker box or foil pouch and place it on the hot coals or in the smoker box of a gas grill.
- Brush the salmon fillet with 1 tablespoon of olive oil to prevent sticking and place it on the smoker rack. Smoke the salmon for 1 hour, or until it reaches an internal temperature of 145°F. Add more wood chips as needed to maintain the smoke.
- Once the salmon is smoked, remove it from the smoker and let it cool to room temperature. Once cooled, cover the smoked salmon with plastic wrap and refrigerate until ready to serve.
- Slice the smoked salmon thinly and serve as an appetizer with crackers, cream cheese, capers, and thinly sliced red onion. Enjoy!
Smoked salmon has a rich history dating back to the ancient practice of preserving fish through smoking. In the 19th century, Scandinavian and Native American cultures perfected the art of smoking salmon, creating a delicacy enjoyed worldwide today. Chefs like Marcus Samuelsson and Gordon Ramsay have elevated smoked salmon in their restaurants, infusing it with unique flavors and serving it alongside traditional accompaniments. Scotland is renowned for its smoked salmon, with the cold, clear waters of the Scottish lochs producing some of the best salmon for smoking. Today, the key to perfect smoked salmon lies in the quality of the fish and the precise balance of smoke and seasoning. Whether enjoyed on a bagel or as an elegant appetizer, smoked salmon continues to be a beloved culinary delight.
70 min
4
250 calories
Most popular recipes
Pistachio Kunafa
A delicious Middle Eastern dessert made with shredded phyllo dough, filled with a creamy pistachio mixture, and topped with a sprinkle of crushed pistachios.
75 min
8
320 calories
Pistachio Kunafa with Creamy Ricotta Cheese
A delicious Middle Eastern dessert with a creamy twist
75 min
8
380 calories
Yogurt Covered Raisins
Delicious and healthy yogurt covered raisins make for a perfect snack or dessert.
70 min
4 servings
150 calories
Most recent recipes
Sparkling Rainbow Cake
A colorful and delicious cake that is perfect for celebrations and parties.
55 min
12
320 calories
Chicken Liver and Vegetable Stir-Fry
A delicious and nutritious stir-fry dish with chicken liver and mixed vegetables.
30 min
4
320 calories
Grilled Herb Potatoes with Extra Garlic
These grilled herb potatoes with extra garlic are a flavorful and savory side dish that pairs well with any grilled meat or fish.
45 min
4 servings
220 calories