One of the beloved smoked products around the globe is, without question, Smoked salmon. Easy enough for a family dinner and fancy enough to be considered gourmet, it is ideal elegant brunch or appetizer or even dinner. In this article, we will give you the skinny on how to make smoked salmon at home and some of our most favorite recipes involving this illustrious ingredient.
The Basics of Smoking Salmon
Choosing the Right Salmon
The proper way to smoke salmon is the use of quality fish first and foremost. Try to use fresh wild-caught salmon if you can. Sockeye and King are widely used because of their full flavor with a firm texture. They also emphasize that skin should shine, the flesh be colorful and it shall not have any strange odour.
Preparing the Salmon
Salmon needs to be cured before smoked. Not only does this process improve taste, but it also involves fish preservation. Here’s a simple cure recipe:
Ingredients for the Cure
A cup of coarse sea salt
Brown sugar , 1 cup
1 tablespoon black pepper
1 tablespoon dill (optional)
Steps:
RUB: In a small bowl, whisk together the salt, brown sugar, black pepper and dill.
For the Salmon: Make a few slits in (remove skin if desired) and place salmon into dish or on tray.
Curing: Take half of the cure and apply as much generously to all sides of salmon. Ensure all sides are coated well
Wrap and Store: Wrap the pasta in plastic wrap, then store it. Cure it for 24-48 hours depending on the thickness of the fillet. The longer you let it cure, the saltier and firmer it will be.
Rinsing and Drying:
Rinse salt and sugar off the salmon under cold water after curing. Pat it dry with paper towels. This step is important for taking some of the salt out of fish & also makes it ready to smoke it.
Smoking the Salmon
Salmon can be smoked in two ways: cold smoking and hot smoking.
Cold Smoking
Cold smoking — between 60°F and 80°F (15.5°C –27° C), truly only for flavor, the fish is not cooked in any way by means of cold smoke.
Prepare Your Smoker: For a cold smoke, use a cold smoker or transform your standard smoking rig into one using whatever you might have.
Chips: Apple or cherry wood — mild flavor
Place the salmon in your smoker for 12-24 hours, depending on how smoky you want it.
Storage: Vacuum seal or double-wrap the smoked salmon in plastic wrap as soon as it has been smoked. You are also welcomed to keep in a fridge up til 1 week or freeze for longer storage.
Hot Smoking
Hot smoking, on the other hand is through cooking the salmon as it smokes to get that same flakey texture.
Turn the Smoker on: Preheat your smoker to 175-200°F
Just sayin’)Wood Chips: Same wood chips used for cold smoking.
Smoke The Salmon: 1-3 hours or until the internal temperature of the salmon is at least 145°F (63°C).
Cooling and Storing: Cool the bread then wrap into a plastic film before keeping it in the refrigerator or freezer.
Best Smoked Salmon Recipes
With your smoked salmon done, here are some yummy recipes you can pay attention to (and get the complete ingredient listing for) in case you need notion.
1. Smoked Salmon Bagel
Ingredients:
1 bagel, toasted
2 ounces smoked salmon
2 tablespoons cream cheese
1 tablespoon capers
Fresh dill or chives, to garnish
Sliced red onion (optional)
Instructions:
Slather cream cheese in a thick layer on one half of the toasted bagel.
Top with smoked salmon.
Add capers, slices of fresh red onion and garnish with sprigs of dill or chives to finish.
Enjoy hot for a great breakfast or brunch.
2. Smoked Salmon Salad
Ingredients:
4 cups mixed greens
4 oz smoked salmon, lightly torn into chunks
1 avocado, sliced
1/4 red onion, thinly sliced
1/4 cup cherry tomatoes, sliced in half
Dressing of olive oil and lemon juice
Salt and pepper to taste
Instructions:
In a salad bowl, mix mesclun lime slices, Top with Avocado Slices,Red onion rounds and cherry tomatoes.
Stir in the smoked salmon.
Top with extra olive oil, lemon juice and a sprinkle of salt and pepper.
Cool, and serve as a cold salad for lunches or light dinner.
3. Smoked Salmon Pasta
Ingredients:
8 ounces pasta (linguine or fettuccini)
Chopped – 4oz smoked salmon
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup heavy cream
1 tablespoon capers
Fresh parsley, chopped
Salt and pepper to taste
Instructions:
Prepare pasta according to package directions. Drain and set aside.
Add olive oil to a skillet on medium heat. Toss in garlic and cook until fragrant.
Add the cream and simmer. Top with smoked salmon and capers.
Combine the cooked pasta with sauce and salt pepper, to taste…
Serve with some fresh chopped parsley (optional)