Smoked Salmon Recipe
Indulge in our exquisite smoked salmon, delicately cured and infused with aromatic spices, offering a rich, savory flavor that melts in your mouth. Each slice is a perfect harmony of smoky essence and buttery texture, served on a bed of crisp greens with a zesty lemon-dill dressing. A luxurious treat for seafood lovers that promises to elevate your dining experience.
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Cure
In a mixing bowl, combine the coarse sea salt, brown sugar, and black peppercorns. Mix well until all ingredients are evenly distributed.
Cure the Salmon
Place the salmon fillet skin-side down in a shallow dish. Sprinkle the cure mixture evenly over the salmon, ensuring it’s well coated. Add the fresh dill on top and place lemon slices over the dill.
Cover and Refrigerate
Cover the dish with plastic wrap and refrigerate for 12-24 hours to allow the salmon to cure. The longer it cures, the saltier and firmer it will get.
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes before smoking. Preheat your smoker to 175°F (80°C).
Smoke the Salmon
Remove the salmon from the refrigerator and rinse off the cure under cold water. Pat it dry with paper towels. Place the salmon in the smoker, skin-side down, and add the soaked wood chips to the smoker box. Smoke for about 2 hours or until the salmon reaches an internal temperature of 145°F (63°C).
Cool and Serve
Once smoked, remove the salmon from the smoker and let it cool for a few minutes. Slice it thinly and serve on bagels, crackers, or as part of a charcuterie board.