Description
Alton Brown’s smoked salmon recipe delivers rich, smoky flavors with Pacific Northwest inspiration. Salmon filets receive delicate seasoning and careful smoking techniques, promising a delectable seafood experience you’ll savor with each perfectly prepared bite.
Ingredients
Scale
- 2 large salmon fillets or sides (pin bones removed)
- 1 cup kosher salt
- ½ cup sugar
- ½ cup dark brown sugar
- 1 tbsp (15 ml) crushed black peppercorns
Instructions
- Preparation: Layer extra-wide aluminum foil with plastic wrap, creating a surface for seasoning distribution.
- Seasoning Application: Sprinkle one-third of seasoning mix on plastic wrap. Position salmon skin-side down, coat flesh with another third of the rub. Stack salmon sides, covering completely with remaining seasoning.
- Wrapping and Weighting: Enclose fish tightly in plastic wrap and aluminum foil. Place on stacked pans or wooden planks, then add weight using bricks or heavy books. Refrigerate for initial 12-hour curing phase.
- Curing Process: Flip wrapped salmon package after first 12 hours, returning to refrigerator for subsequent 12-hour curing cycle.
- Cleaning and Drying: Rinse salmon under cold water to remove excess cure. Pat dry with paper towels. Air-dry in cool, ventilated space until matte surface forms, using a fan to accelerate drying if needed.
- Smoking Technique: Use hardwood chips in smoker, maintaining temperature between 150°F and 160°F. Smoke until fish’s thickest section reaches 150°F internal temperature.
- Serving and Storage: Serve hot or allow to cool to room temperature. Once cooled, wrap tightly and refrigerate for up to three days.
Notes
- Precision Matters: Use extra-wide aluminum foil and exact measurements to ensure even curing and consistent salmon texture.
- Seasoning Technique: Distribute rub evenly on all salmon surfaces, pressing gently to help spices penetrate the fish effectively.
- Patience is Key: Allow full 24-hour curing process and complete air-drying to develop rich, complex flavor profiles and achieve ideal smoky texture.
- Temperature Control: Monitor smoker heat closely between 150-160°F to prevent overcooking and maintain salmon’s delicate moisture and tenderness.
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Category: Breakfast, Appetizer, Lunch
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 12 g
- Sodium: 9000 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 0 g
- Protein: 46 g
- Cholesterol: 100 mg