Cured Smoked Salmon Recipe
Money Saving Delicious Cured Smoke Salmon Recipe
Servings: 8 - 12
Calories: 141kcal
Equipment
- Kona Smoker Grilling Pellets (Set of 4) 2 Pound Variety Packs (8 pounds Total), 100% Oak+100% Hickory+Sweetwood Blend+Premium Blend
- LIZZQ Premium Pellet Smoker Tube 12 inches - 5 Hours of Billowing Smoke - for Any Grill or Smoker, Hot or Cold Smoking - An Easy and Safe Way to Provide Smoking - Free eBook Grilling Ideas and Recipes
Ingredients
- 1 lb. fresh salmon filet
- 1/4 cup salt
- 1/4 cup sugar
- 4 tablespoons Fresh Dill
Instructions
- Place Plastic Wrap Inside Baking Dish
- Place Salmon Filet with skin side down on plastic wrap
- Sprinkle Salt and Sugar over the salmon
- Mix and press into the filet
- Place Dill on top
- Wrap tightly with plastic wrap
- Leave wrapped salmon in pan and add weight on top. Use water bottles or anything to keep the salmon pressed down.
- Place in weighted salmon in refrigerator for 48-72 hours
- Remove and rinse throughly
- Pat Dry
- Cured Salmon is edible at this point however if you like a smoky flavor continue.
- Wrap the dry salmon in plastic wrap again and return to refrigerator for another 6-8 hours or overnight. This will allow the salmon to become tacky and allow the smoke to absorb better.
- Place in a cold grill with a cold smoke tube. Fill tube approx. 1/2 full of smoke pellets and light.
- Smoke for approx. 3 hours.
- Store in refrigerator for up to one week.
- Freezes well for up to one year.
- Slice thinly with a very sharp knife.
- Serve with crackers, cream cheese, capers and onion (optional)
Notes
Serving Size is based on 4 Crackers filled with salmon per person. If you are serving several appetizers in addition to the salmon, you may need less. 1 lb. will make approx. 32 crackers.
Cook time may vary depending on the thickness of the salmon filet.
Leave skin attached to salmon because it helps to slice into small pieces.