Cold Smoked Salmon

Salmon filet, dry brined and cold smoked with apple and cherry wood.

Course Appetizer, Lunch, Main Course

Cuisine American

Prep Time 20

Cook Time 12

Curing time 1 4

Total Time 1 16 20

Servings

Calories 322kcal

Author Jordan Hanger

Ingredients

4 lb salmon filet
1 cup Kosher salt
1 cup brown sugar

Instructions

In a bowl combine the salt and sugar together.
Line the bottom of a baking dish with plastic wrap, leaving enough overhang on each side and the ends to be able to wrap the salmon filet up.
Sprinkle half the salt/sugar mixture onto the plastic wrap and place your salmon filet on top. Sprinkle the remaining salt/sugar mixture over the entire top of the salmon filet.
Wrap the salmon filet tightly in the plastic wrap.
Refrigerate the salmon for 24 hours then rinse well with cold water to remove all the salt/sugar mixture.
Pat the salmon dry with paper towels and place it on a wire rack with a tray underneath. Place in the refrigerator for another 4 hours to form a pellicle.
Fill up a smoke tube with wood smoking pellets and ignite one end.
Once the smoke tube is properly ignited and producing smoke, place your salmon onto your grill.
Smoke the salmon for 12-18 hours depending on the thickness of the filet. When done, the salmon should be a translucent pinkish-orange color and firm to the touch.
Serve salmon cold and cut thin slices.
The salmon should last for about 5 days refrigerated.

Notes

What is a pellicle? A coating that allows smoke to better adhere to the surface of the salmon during the smoking process.

Smoking pellets - apple and cherry wood are always good options when smoking fish as they are mild and offer a slightly sweet flavor. Only use wood that is suitable for smoking food and avoid any that might contain toxins or harmful chemicals.

For more instructions on how to use a smoke tube, check out our article here.

Nutrition