Cured and Smoked Salmon
Salmon is very good when cured or smoked. But we'll be combining the two methods to make the best salmon you've ever tasted!
1-1/2 pound whole salmon fillet, skin and bones removed
1 shot (jigger) unflavored vodka or tequila (optional)
1/4 cup kosher salt
1/4 cup brown or raw turbinado sugar
2 TBS cracked black pepper
1 bunch of fresh dill, chopped
1/2 lemon, thinly sliced
Pecan or alder wood chips
1.Lay salmon in shallow glass/ceramic dish. Pour alcohol, spread if needed.
2.Combine salt, pepper, sugar. Pat on salmon. Add lemon, dill.
3.Wrap salmon tightly with plastic. Refrigerate 8-12 hours.
4.Discard liquid, rinse, dry fillet for 2 hours. This preps for smoking.
1.Remove dish, discard liquid. Rinse fillet, pat dry. Air dry 2 hours.
2.Soak wood chips.
3.Brush grate with oil, place fish.
4.Preheat smoker to 160˚F. Add chips every 45-60 mins.
5.Smoke fish 3-6 hours. Check texture and temp: 130˚F minimum.
SERVING SIZE: 1
Amount Per Serving:
CALORIES: 768 TOTAL FAT: 31g SATURATED FAT: 6g TRANS FAT: 0g
UNSATURATED FAT: 22g CHOLESTEROL: 143mg SODIUM: 3957mg CARBOHYDRATES: 57g FIBER: 1g SUGAR: 50g PROTEIN: 51g