What is cold-smoked salmon?
Cold-smoked salmon is cured and smoked at low temperatures, resulting in a rich flavor and smooth texture without cooking.
Key Ingredients
To make a tasty brine for curing, combine fresh salmon with kosher salt, sugar, and aromatics such as dill or garlic.
Smoking Process
Cure the salmon in the refrigerator, then smoke it at low temperatures for hours to impart smoky flavor while keeping it delicate.
Serving Suggestions
Serve cold smoked salmon on bagels with cream cheese or as an elegant appetizer with capers and fresh herbs for a great twist.
Perfect Cold Smoked Salmon
Description
Cold smoked salmon is a gourmet treat created by curing fresh salmon with kosher salt and sugar before smoking it at low temperatures . This approach infuses the fish with deep, smokey tastes while keeping the soft texture. Serve it on bagels with cream cheese, as an exquisite appetizer, or in salads to add a sophisticated touch to any dinner.
Ingredients
Instructions
Step 1
Lay out two long pieces of plastic wrap on a rimmed baking sheet. Overlap the two pieces of plastic wrap 2 inches and extend past the baking sheet 6 inches on the long sides (to allow to fully wrap over the salmon).
Step 2
In a large bowl, combine the salt, brown sugar, coriander, and dill. Sprinkle 1 cup of the salt and sugar mixture on the plastic wrap, making it extend 1 inch past where the salmon will lay.1 cups salt,1 cups brown sugar,2 Tablespoons coriander seeds,2 Tablespoons fresh dillStep 3
Place the salmon skin-side down on top of the salt and sugar mixture. Sprinkle the remaining salt and sugar on top of the salmon, making sure there are no exposed pieces of the salmon remaining.2 pounds salmon fillet skin onStep 4
Lift up the ends plastic wrap and fully cover the salmon, making sure that no ends of the wrap are hanging over the edges of the baking sheet. Place in the refrigerator for 24 hours, flipping the salmon over so it is skin side up after the first 12 hours.
Step 5
Remove the salmon from the fridge and unwrap. Carefully lift the salmon from the salt and sugar mixture and gently shake off any excess. Place the salmon in a vessel (such as a 9x13 pan) and fill with cool water until the salmon is covered. Allow the salmon to soak in the fridge for 15-20 minutes. This will draw out some of the salinity and rinse off any particles from the cure.
Step 6
Place the salmon on a flat, elevated surface that will allow the air to circulate on all sides of the salmon (like a roasting or cooking rack) over a rimmed baking sheet and place in the fridge for at least 4 hours (or up to 8 hours) to develop a tacky coating on the exterior called a pellicle.
Step 7
Your smoker needs to be under 80 degrees F, so be sure to also check your outside temperature. My smoke set up for this recipe is using a smoke tube and alder or maple pellets in my offset or pellet smoker (with no additional fire running). I have also seen many people use other varieties of cold smoke generators.
Step 8
Place the salmon directly into the smoker, skin side down. To keep things simple, I just leave it on the rack I used during the pellicle stage. Close the lid and smoke for 18-24 hours, depending on the amount of smoke you want your salmon to take on and how thick your salmon piece is. You are looking for an even light brown color across the top of your salmon and a feeling of firmness (not a lot of give) when you press on the salmon with your fingers.Step 9
Remove the salmon from the smoker. Chill completely in the fridge. Serve as desired. I like to slice mine thin against the grain. and serve the bagels, cream cheese, chives, capers, lemon, red onions, etc. This salmon will last for 3 days in the fridge.
Servings 4
- Amount Per Serving
- Calories 2554kcal
- % Daily Value *
- Total Fat 58g90%
- Saturated Fat 9g45%
- Cholesterol 499mg167%
- Sodium 1702mg71%
- Potassium 5063mg145%
- Total Carbohydrate 326g109%
- Sugars 320g
- Protein 181g362%
- Vitamin A 659 IU
- Vitamin C 23 mg
- Calcium 538 mg
- Iron 13 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For better moisture retention in cold smoked salmon,use fresh, high-quality fillets with the skin on. Cure the salmon for 12 to 24 hours, depending on thickness, and keep the smoking temperature under 90°F (32°C) to avoid cooking it. Use a dependable smoker and experiment with various wood chips, such as alder or hickory, to improve the smoky flavor. Finally, slice the salmon thinly against the grain for the best texture and presentation. Enjoy the process, as it contributes to the delectable end result.
This broiled salmon is incredibly delicious.
I’ll definitely be making this again soon!
A beautiful presentation for any table!