House Smoked Salmon Recipe
House-cured and lightly smoked with yuzu vinaigrette, capers, and dill
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.
House Smoked Salmon Ingredients
Method
House Smoked Salmon Directions
- 1
Curing the Salmon
In a bowl, mix together kosher salt, brown sugar, and crushed black peppercorns. Coat the salmon fillet thoroughly with the mix, ensuring all surfaces are covered. Wrap the salmon tightly in plastic wrap and refrigerate for 24-48 hours.
- 2
Preparing for Smoking
After curing, rinse the salmon under cold water to remove excess salt mixture. Pat dry with paper towels. Place the salmon on a rack and let it air dry in the fridge for an additional 2 hours.
- 3
Smoking the Salmon
Preheat your smoker to 70°C (160°F). Use a combination of wood chips (such as cedar or apple) for a subtle flavor. Smoke the salmon for about 1-2 hours or until it reaches your desired level of smokiness.
- 4
Preparing the Yuzu Vinaigrette
In a small bowl, whisk together yuzu juice and olive oil. Season with salt and pepper to taste.
- 5
Serving
Slice the smoked salmon thinly and serve with yuzu vinaigrette drizzled over the top. Garnish with capers and fresh dill.
