Smoked Salmon Recipe

[xxscj1678]

Hey foodies! Check out this killer Smoked Salmon Recipe It's all about that perfect balance of salty, sweet, and smoky flavors. Just imagine that juicy salmon, kissed by maple syrup while it gets its smoky groove on. Trust me, it's worth the wait! Don't forget to chill it afterward for that extra flavor lock-in. Who's ready to dive into some seriously delicious fishy goodness? Let's get smokin'!


Smoked Salmon Recipe

Ingredients:

• 5 pounds of salmon, trout, or char
• Birch or maple syrup for basting

Brine:

• 1 quart of cool water
• 1/3 cup of Diamond Crystal kosher salt (about 2 ounces of any kosher salt)
• 1 cup of brown sugar

Instructions:

1. In a non-reactive container (plastic or glass), mix together the brine ingredients.
2. Place the fish in the brine, ensuring it is covered, and refrigerate. This process removes moisture from the fish while infusing it with salt, aiding in preservation.
3. Cure the salmon for at least 4 hours, adjusting based on the thickness of the fillets. Thinner fillets require 4-8 hours, while thicker pieces may need up to 36 hours. Avoid curing for more than 48 hours to prevent oversalting.
4. Remove the fish from the brine, rinse under cold water, and pat dry. Place fillets on a cooling rack, skin side down, and allow them to dry for 2 to 4 hours, or overnight in the fridge, until a shiny pellicle forms on the surface.
5. Preheat the smoker to 140°F to 150°F initially, gradually increasing to 175°F. Ensure the smoker is not too hot, using water in the drip pan to moderate temperature.
6. Oil the skin of the fish to prevent sticking to the smoker rack.
7. Smoke the fish for an hour, then baste with birch or maple syrup (or honey) every hour thereafter.
8. Aim for an internal temperature of 130°F to 140°F. Maintain gentle heat to prevent albumin formation.
9. Once smoked, let the fish rest on a cooling rack for an hour before refrigerating.
10. Smoked fish can be stored wrapped in plastic in the fridge for up to 10 days or vacuum-sealed for up to 3 weeks. It can also be frozen for up to a year.

Note: Proper drying, gentle heat, and monitoring albumin formation are crucial for successful smoking. If albumin forms excessively, consider using the salmon for salad to mask any dryness.
PS: Alright folks, time to wrap it up! Hope you enjoyed diving into the world of smoked salmon with me It's a labor of love, but oh-so worth it when you take that first bite of perfectly smoked, juicy fish. Whether you're a seasoned pro or a newbie to the smoking game, this recipe's got you covered. Now go forth, smoke some salmon, and let those flavors dance on your taste buds! Until next time, happy smoking

 

[Patrick]

Wow, that's drooling! This smoked salmon recipe sounds absolutely divine with its blend of salty, sweet, and smoky flavors. The maple syrup baste and careful smoking process promise a truly juicy and flavorful fish. Can't wait to try this out and savor every bite!

 

[TOTO_]

Rich and smoky! This smoked salmon recipe is a gourmet treat that’s perfect for brunch or appetizers.

 

[Alfredo]

This smoked salmon recipe looks amazing! Can't wait to try it out for brunch this weekend. Thanks for sharing!

 

[xxscj1678]

Wow, that's drooling! This smoked salmon recipe sounds absolutely divine with its blend of salty, sweet, and smoky flavors. The maple syrup baste and careful smoking process promise a truly juicy and flavorful fish. Can't wait to try this out and savor every bite!

Thank you so much for your kind words! I'm thrilled you find the smoked salmon recipe enticing. The combination of salty, sweet, and smoky flavors really does make it special. I hope you enjoy trying it out as much as I did making it!

 

[Stark]

Hey foodies! Check out this killer Smoked Salmon Recipe It's all about that perfect balance of salty, sweet, and smoky flavors. Just imagine that juicy salmon, kissed by maple syrup while it gets its smoky groove on. Trust me, it's worth the wait! Don't forget to chill it afterward for that extra flavor lock-in. Who's ready to dive into some seriously delicious fishy goodness? Let's get smokin'!


Smoked Salmon Recipe

View attachment 4081

Ingredients:

• 5 pounds of salmon, trout, or char
• Birch or maple syrup for basting

Brine:

• 1 quart of cool water
• 1/3 cup of Diamond Crystal kosher salt (about 2 ounces of any kosher salt)
• 1 cup of brown sugar

Instructions:

1. In a non-reactive container (plastic or glass), mix together the brine ingredients.
2. Place the fish in the brine, ensuring it is covered, and refrigerate. This process removes moisture from the fish while infusing it with salt, aiding in preservation.
3. Cure the salmon for at least 4 hours, adjusting based on the thickness of the fillets. Thinner fillets require 4-8 hours, while thicker pieces may need up to 36 hours. Avoid curing for more than 48 hours to prevent oversalting.
4. Remove the fish from the brine, rinse under cold water, and pat dry. Place fillets on a cooling rack, skin side down, and allow them to dry for 2 to 4 hours, or overnight in the fridge, until a shiny pellicle forms on the surface.
5. Preheat the smoker to 140°F to 150°F initially, gradually increasing to 175°F. Ensure the smoker is not too hot, using water in the drip pan to moderate temperature.
6. Oil the skin of the fish to prevent sticking to the smoker rack.
7. Smoke the fish for an hour, then baste with birch or maple syrup (or honey) every hour thereafter.
8. Aim for an internal temperature of 130°F to 140°F. Maintain gentle heat to prevent albumin formation.
9. Once smoked, let the fish rest on a cooling rack for an hour before refrigerating.
10. Smoked fish can be stored wrapped in plastic in the fridge for up to 10 days or vacuum-sealed for up to 3 weeks. It can also be frozen for up to a year.

Note: Proper drying, gentle heat, and monitoring albumin formation are crucial for successful smoking. If albumin forms excessively, consider using the salmon for salad to mask any dryness.
PS: Alright folks, time to wrap it up! Hope you enjoyed diving into the world of smoked salmon with me It's a labor of love, but oh-so worth it when you take that first bite of perfectly smoked, juicy fish. Whether you're a seasoned pro or a newbie to the smoking game, this recipe's got you covered. Now go forth, smoke some salmon, and let those flavors dance on your taste buds! Until next time, happy smoking

Smoked salmon is a game-changer for brunch! Can't wait to try this recipe.