Easy Smoked Salmon

How to make smoked salmon #easy #Recipe

Smoked Salmon - it’s a very easy recipe and it applies to other fish you want to smoke.

Ingredients:

1 Cup Kosher Salt

1/2 Cup Brown Sugar

1/2 Cup Sugar

3 Tbsp Peppercorns

Aluminum Foil

In a bowl, mix together salt, sugar, brown sugar. Spread extra-wide aluminum foil a little longer than the length of the fish. Sprinkle 1/3 of the rub onto the foil. Lay 1 side of the fish skin down onto the rub. Sprinkle remaining 2/3 of the seasoning mixture on top of the flesh. Use the remaining rub to cover the sides. Be sure to spread out the cure mixture so that it’s not thicker on the thin parts of the fish. Fold foil over the fish ends first and then the sides. Place wrapped fish onto a sheet pan and refrigerate for 18 - 24 hours. I found my sweet spot is about 18-20 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather such as a sheet pan. Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process. Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days. Cook's Note: Trout, mackerel, and bluefish also smoke well.

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