| Total: | 1 day 5 hr 30 min |
| Prep: | 1 day 30 min |
| Cook: | 5 hr |
| Yield: | 20 to 30 portions, depending o |
Ingredients
- 1 cup kosher salt
- 1/2 cup sugar
- 1/2 cup dark brown sugar
- 1 tablespoon crushed black peppercorns
- 2 large salmon fillets or sides, pin bones removed
Instructions
- In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish. Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there’s a place for the runoff to gather. Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process. Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days. Cook’s Note: Trout, mackerel, and bluefish also smoke well.
Nutrition Facts
| Calories | 86 |
| Total Fat | 5 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 22 milligrams |
| Sodium | 484 milligrams |
| Carbohydrates | 1 grams |
| Protein | 8 grams |
| Sugar | 1 grams |
Reviews
Have done this procedure for years and served at many parties with zero complaints. Fast and easy
I made this recipe and it was wayyyy too salty. I think you need to specify the amount of rinsing necessary. Maybe in a sink of fresh water changed 3 or 4 times. I just rinsed it under the sink and it obviously was not enough. Less salt next time and a lot more rinsing.
This method of smoking is for preserving fish. If you are going to smoke salmon for a meal, you are wasting time using this technique. I use Kodiak salmon rub on my fillets, load my upright smoker with charcoal, fire it up, put my fillets on the top rack and about 30 minutes later add dyi hickory chunks and get er done for about 6 hours. TASTY
Forget this smoking stuff—search for the Longhorn Salmon Marinade recipe and use that —–marinade for 24 to 48 hours refrig —- take out — bring to room temp—fire up your grill and grill it!!!!
I halved the recipe (except for the salt) for 3 pounds of salmon fillets. After reading reviews, I only used 2 tablespoons of salt, and it was perfect!
The only recipe we use. Totally perfection every time!
This is our go-to smoked salmon recipe. For those complaining about too much saltiness: The recipe is perfect with Diamond Crystal kosher salt. If you are using Morton kosher salt, cut the amount in half. (See Samin Nosrat’s explanation in Salt, Fat, Acid, Heat)
I washed the fish off and it’s still so salty. I would recommend much less salt
I have smoked salmon for 30+ years and have tried many different recipes and techniques and I believe this recipe and technique is the BEST. I do however use a little less salt.
Imagine your family’s Easter Surprise when they come over for Smoked Salmon and see you in the backyard with a cardboard box! Now imagine you get asked to make the same recipe again!