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Cured and Smoked Salmon

Cured and Smoked Salmon

Cured and Smoked Salmon
  • 1 C kosher salt
  • ½ cup sugar
  • ½ cup dark brown sugar
  • 1 tablespoon crushed black peppercorns
  • zest of one lemon finely chopped
  • 2 large salmon fillets or sides, pin bones removed
  1. In a bowl, mix together salt, sugar, brown sugar and peppercorns.
  2. Lay down a length of foil then plastic wrap.
  3. use ⅓ of cure on plastic then lay 1 side of salmon skin side down
  4. top with second ⅓ of cure and then second side of salmon flesh to flesh
  5. use final ⅓ of cure on the top of the skin of the second piece.
  6. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish.
  7. place in tray and add weight to top and then rotate after 12 hours Some juice will leak out during the process
  8. Unwrap fish and rinse off the cure with cold water.
  9. Pat salmon with paper towels then place in a cool, dry place 1 to 3 hours depending on humidity. until flesh is dry and matte-like
  10. Smoke fish keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees


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Review Overview

ease of preparation and cooking
availability of ingredients
specialized cooking utensils required

Simply WOW

This smoked salmon is great on a cracker...better on a benedict and best gathered around the cutting board chowing it down before it even makes it on a platter.

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