Soooooo I don’t know if you’ve priced smoked salmon or not, it can get pretty pricey. Me being the “frugalnista” that I am (don’t look it up it’s not a real word) I decided to make my own. The spices are pretty interchangeable you can add whatever you want. The main thing you want to pay attention to is the kind of salt and the amount. Please don’t use table salt and ruin your fish! For this recipe I’m using kosher salt I’ve heard of people using rock salt also but I’ve never tried it. Here’s what I used…
1 cup Light brown sugar
1 cup Dark brown sugar
1/2 cup Kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon lemon pepper
Hickory and cherry wood chips
First mix cayenne pepper, lemon pepper, salt, and sugar thoroughly in a bowl. Check your salmon for any pin bones that might have been missed. I also remove the skin at this point and cut the salmon into fillets.
Now place about a cup of the dry cure in the bed of the pan and place the salmon on top. Then fully cover the salmon with the rest of the cure.
Seal with plastic wrap and refrigerate overnight. The dry cure will pull a lot of liquid from the fish so make sure the pan is deep enough to hold all the liquid.
Thoroughly rinse the fillets to remove excess salt and place on a rack to dry for about 45 minutes.
While the fillets dry, take this time to prep the smoker. I used a 3 to 1 ratio of hickory wood chips and cherry wood chips.
Place salmon on smoker once charcoal turns gray and smoke according to your type of smoker.
Remove carefully, the fillets may fall apart as you remove them from the heat or “accidentally” fall into your mouth I don’t judge. There are a lot of recipes that you can make from smoked salmon, but my husband and I normally gobble the salmon up before we slice it and add anything else to it. Here’s what the salmon looks like once it’s done.
Hope you enjoy! Let me know what kind of wood chips you like to use and your favorite smoked salmon recipe.