Cured and Smoked Salmon
We love fish in our house. We have begun to use this recipe a lot as an appetizer. Curing your own Salmon is easily done with a little patience. For this recipe we used fresh Sockeye Salmon fillets. You can use Trout or another type of Salmon as well. Just remember wild caught is usually best! We hope you will give this a try and enjoy the video!
For the Cure:
· 2 Cups of Brown Sugar (Light or Dark)
· 1 Cup of Kosher Salt
· 1 TBSP of Black Pepper
· 2 TBSP of Seafood/Fish Seasoning
· 2 Sockeye Salmon Filets
In a bowl combine all the above ingredients thoroughly (except the Salmon).
In a large shallow plastic container put a layer of the mixture on the bottom of the container.
Remove any pin bones and silver skin from the fish and rinse.
Using a paper towel, dry the Salmon.
Lay the Salmon skin side down onto the bed of mixture, put the remaining mix over the top of the Salmon, covering completely.
Put a lid on the container and place in the refrigerator for 2-4 hours.
After 4 hours remove the Salmon from the container and rinse thoroughly.
Pat dry making sure the Salmon is completely dry.
Using a sheet pan, place one large rack in the bottom.
Put the fish skin side down on the rack and place in the refrigerator uncovered for 2 hours.
The Salmon should form a sheen on the outside that is tacky.
This part of the process is important and helps during the smoking process.
We preheated our pellet smoker to 180 degrees using Cherrywood Pellets.
Once the Salmon is dry and the pellicle has formed, take the Salmon on the rack and place on the smoker.
We were shooting for an internal temp of 145 degrees which took about 2 hours.
We glazed the Salmon one hour in with a mixture of Daigle’s Pecan Garlic Heat and honey.
When you reach temp remove and serve. This can also be served cold as well.
GET YOU SOME!
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