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.
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.
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).
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.
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.
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.
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.
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
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
