Homemade Smoked Salmon

Homemade Smoked Salmon

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5/5 (9)

Prep Time: 30

Cook Time: 3

Total Time: 3 30

Course: Appetizer, Cured meat

Cuisine: French

Servings: servings

Calories: 88kcal

Author: Marc Winer

Equipment

Smoker

Ingredients

Guérande salt
Cane sugar
Dill for flavor
1 fresh salmon fillet about 4 cm thick

Procédé

Prepare the salmon fillet by removing all the bones and trimming it to an even shape.
1 fresh salmon fillet
Make a few cuts in the salmon skin without cutting into the flesh (optional).
Mix 2 parts Guérande salt with 1 part cane sugar and add dill.
Guérande salt, Cane sugar, Dill
Rub the salmon fillet generously with the salt, sugar and dill mixture.
Place the salmon in the refrigerator for 1 hour per centimeter of thickness (for example, 4 hours for a 4 cm fillet).
Once the curing time is up, rinse the fillet under cold water to remove the excess salt.
Pat the salmon thoroughly dry with paper towels.
Set the fillet on a rack and let it rest in the refrigerator overnight.
Prepare the smoker for cold smoking.
Use apple wood chips or chips from another fruit tree for a delicate flavor.
Smoke the salmon for about 3 hours, or according to how intense you want the flavor to be.
After smoking, place the salmon fillet in an airtight plastic bag, pressing out as much air as possible, or vacuum-seal it.
Let it mature in the refrigerator for 24 to 48 hours so the flavors can come together.
The smoked salmon keeps for up to 6 days in the refrigerator in an airtight bag, or up to 12 days if vacuum-sealed.

Notes

Once it has finished maturing, the smoked salmon is ready to be sliced and enjoyed.

Feel free to experiment with different types of wood for smoking to vary the flavors.
Maturing is a crucial step in fully developing the aromas of the smoked salmon.

Nutrition

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