Smoked Norwegian Salmon Recipe
Make Smoked Norwegian Salmon Recipe in just 13h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cured Salmon
Smoking/Finishing
Method
Cured Salmon
- 1
Prepare the cure
Combine kosher salt, granulated sugar and coarsely cracked black pepper in a bowl. Stir in the lemon zest and chopped fresh dill so the mixture is uniform.
- 2
Prep the salmon
Pat the salmon fillet dry with paper towels. Check for and remove any remaining pin bones with tweezers. Place a large piece of plastic wrap on a rimmed tray.
- 3
Apply the cure
Pour half of the cure mixture onto the plastic wrap and spread to form a bed roughly the size of the fillet. Set the salmon, skin-side down, on the cure bed. Press the remaining cure evenly over the flesh side so the fish is completely covered. If using, pour the vodka or aquavit over the flesh before applying the top cure to add bright flavor and help extract moisture.
- 4
Weight and refrigerate
Wrap the salmon tightly in the plastic wrap. Place a flat tray or cutting board on top and set a 2–4 lb weight (canned goods or a heavy skillet) on the board. Refrigerate for 12–18 hours (12 hours for a lighter cure, 18 hours for firmer texture).
- 5
Rinse and dry
Unwrap the salmon, discard the used cure. Rinse the fillet thoroughly under cold running water to remove all salt and sugar. Pat very dry with paper towels. Place the fillet on a wire rack, skin-side down, and refrigerate uncovered for 1–2 hours to form a tacky pellicle (a slightly sticky surface that helps smoke adhere).
Smoking/Finishing
- 6
Prepare smoker or grill for cold/very-low hot smoking
Prepare your smoker for cold or very-low smoking: if doing cold smoke keep the smoking chamber below 80°F (27°C). For a simple home method, use a grill set up for indirect heat with a smoke box or foil packet of soaked wood chips placed over a single low burner or a small smoking tube. Soak alder or apple chips 30 minutes beforehand, then drain. If you prefer a warm (hot) smoked salmon, preheat smoker to 170–200°F (77–93°C).
- 7
Smoke the salmon
Brush the salmon flesh very lightly with olive oil. Place the fillet skin-side down on the smoker rack. Cold-smoke for 4–6 hours depending on desired smokiness and maintaining chamber temperature below 80°F. For warm smoking, smoke at 170–200°F until internal temperature reaches 140°F (about 45–90 minutes depending on thickness). Monitor wood smoke and replenish chips as needed to maintain thin, blue smoke.
- 8
Rest and finish
When smoking is complete, remove salmon and let it rest at room temperature 15–20 minutes, then refrigerate until fully chilled (1–2 hours) — chilling firms the flesh and makes slicing easier. If any excess surface salt remains, a brief rinse before final chill is acceptable, but pat dry afterward.
- 9