Cured and Smoked Salmon
Ingredients
- 1 cup kosher salt (the good stuff—don’t try to use regular table salt here, that’s a disaster waiting to happen)
- 1/2 cup sugar (the sweet touch)
- 1/2 cup dark brown sugar (because sweet and smoky are a match made in heaven)
- 1 tablespoon crushed black peppercorns (for a little kick)
- Zest of one lemon (finely chopped (for some citrus zing))
- 2 large salmon fillets or sides (pin bones removed—trust me, you don’t want to chew on those)
Instructions
- Mix the Magic Cure: In a bowl, combine the kosher salt, sugar, brown sugar, crushed black peppercorns, and the lemon zest. Stir it up until everything is evenly distributed. This is your cure mix, and it’s about to work some magic on your salmon.
- Prepare Your Workspace: Lay down a piece of foil and top it with a layer of plastic wrap. This is your prep zone. We want to make sure your salmon gets all the love and flavor without too much mess, so we’re setting up a nice little curing station.
- First Layer of Cure: Take about 1/3 of your cure mix and spread it evenly onto the plastic wrap. Now, take one of your salmon fillets and place it skin-side down onto the cure. You want the salmon to be comfortable, so treat it gently—it’s about to get pampered.
- Second Layer of Cure and the Second Salmon Fillet: Sprinkle the next 1/3 of the cure on top of the first salmon fillet. Now, take the second salmon fillet and lay it flesh-side down onto the first one, like a salmon sandwich. Don’t worry, no one’s judging.
- Final Layer of Cure: Use the remaining 1/3 of the cure and sprinkle it on top of the second piece of salmon (skin-side up). This is where the salmon gets a full spa treatment, so don’t skip this step!
- Wrap It Up: Fold the plastic wrap over the top, covering the salmon like it’s a snug little fish burrito. Now, take the foil and wrap it around the whole thing, crimping the edges tightly so no curing magic escapes.
- Press and Wait: Place the wrapped salmon on a tray and add a weight on top (a heavy pan or a few cans will do the trick). The weight helps to press out the liquid and really get the cure to soak in. After 12 hours, rotate the salmon so it gets evenly cured. And don’t be alarmed if some liquid starts leaking out—that’s part of the process.
- Rinse and Dry: After the curing process, unwrap the salmon and give it a quick rinse under cold water to wash off the cure. Pat the salmon dry with paper towels—no one wants wet fish, trust me. Now, place the salmon in a cool, dry spot for 1 to 3 hours, depending on humidity. We want the flesh to dry out and take on a matte-like finish. It’s like the salmon’s getting a facial.
- Smoke It Up: Time to fire up the smoker! Keep the temperature between 150°F and 160°F. Place the salmon in the smoker and let it do its thing. Smoke it until the thickest part of the fish reaches 150°F. You’ve got this—just be patient. It’ll be worth the wait!
Notes
This smoked salmon is absolutely perfect on crackers, but don’t be surprised if it doesn’t even make it to the platter. Gather your friends, put it on a cutting board, and watch it disappear in minutes. Enjoy the fruits (or fish) of your labor!