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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
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