Salmón Ahumado De Asturias Recipe
Make Salmón Ahumado De Asturias Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Smoking Ingredients
Method
Preparation of the Salmon
- 1
Prepare the Brine
In a bowl, combine the coarse sea salt and brown sugar. Mix well until evenly combined.
- 2
Season the Salmon
Place the salmon fillet on a large piece of plastic wrap. Rub the salt and sugar mixture generously over the entire surface of the salmon, ensuring it is well coated.
- 3
Add Flavors
Sprinkle the fresh dill, lemon zest, and ground black pepper over the salmon fillet.
- 4
Wrap and Refrigerate
Tightly wrap the salmon in plastic wrap and place it in a shallow dish. Refrigerate for 24 to 48 hours to allow the flavors to penetrate and the salmon to cure.
Smoking the Salmon
- 5
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes before smoking. This will help create a good amount of smoke.
- 6
Rinse and Dry the Salmon
After the curing time, remove the salmon from the refrigerator, unwrap it, and rinse off the salt and sugar mixture under cold running water. Pat the salmon dry with paper towels.
- 7
Smoke the Salmon
Preheat your smoker to a temperature of about 80-90°C (175-195°F). Place the soaked wood chips in the smoker. Once the smoke starts to rise, place the salmon on the smoker rack and smoke for approximately 1.5 to 2 hours, or until the salmon reaches an internal temperature of 60°C (140°F).
- 8
Cool and Serve
Once smoked, remove the salmon from the smoker and let it cool to room temperature. Slice thinly and serve as desired.
