Mazi’s Recipe Book

Cured and Smoked Salmon

Name: Cured and Smoked Salmon
Prep time: 12 h
Cook time: 4 h
Total time: 16 h
Yield: 4 servings
Ingredients: 1-1/2 pound whole salmon fillet, skin and bones removed; 1 shot (jigger) unflavored vodka or tequila (optional); 1/4 cup kosher salt; 1/4 cup brown or raw turbinado sugar; 2 TBS cracked black pepper; 1 bunch of fresh dill, chopped; 1/2 lemon, thinly sliced; Pecan or alder wood chips

4 servings

portions

12 hours

temps actif

16 hours

temps total

Commencer à Cuisiner

Ingrédients

1-1/2 pound whole salmon fillet, skin and bones removed

1 shot (jigger) unflavored vodka or tequila (optional)

1/4 cup kosher salt

1/4 cup brown or raw turbinado sugar

2 TBS cracked black pepper

1 bunch of fresh dill, chopped

1/2 lemon, thinly sliced

Pecan or alder wood chips

Instructions

Place the whole salmon fillet in a shallow baking dish, preferably glass or ceramic. Pour the alcohol over the fillet. If you need to cut the fillet in half and stack them, that is fine.

Mix salt, pepper, and sugar together and pat all over the salmon. Top with the lemon slices. Place the dill on top of that and gently press down.

Cover the top of the salmon tightly with plastic wrap, tucking it down into the dish. Place another layer of wrap over the dish to seal it tightly.

Place the salmon in the refrigerator overnight for approximately 8 to 12 hours. Note: This will not result in gravlox, as that would require curing for at least 72 hours. This is more like dry brining or marinating the fish to prepare it for smoking.

Remove the dish from the refrigerator. Discard the liquid. Rinse the fillet under cold water just to remove the seasonings, lemon, and herbs. Pat dry with paper towels and set the fillet aside for approximately 2 hours to allow it to completely dry.

Meanwhile, soak the wood chips in water.

Take one of the grills or grates from the smoker and brush or spray it with olive oil. Place the dry fish on the grate.

Preheat the smoker to approximately 160˚F. Place the wood chips in the side drawer. You may need more wood chips every 45 to 60 minutes. Watch for smoke. If there isn’t smoke, add more chips.

Place the fish inside the smoker and cook for 3 to 6 hours. Check in 2.5 hours and then again each hour after that. Some people like the soft texture at 2.5 hours, while others prefer the firmer texture that you will achieve in 3 to 6 hours. You want the internal temperature of the fish to be at least 130˚F.

Nutrition

Taille de Portion

Calories

768

Lipides Totaux

31 g

Lipides Saturés

6 g

Lipides Insaturés

22 g

Acides Gras Trans

0 g

Cholestérol

143 mg

Sodium

3957 mg

Glucides Totaux

57 g

Fibres Diététiques

1 g

Sucres Totaux

50 g

Protéines

51 g