Description
Create a flavorful smoked salmon that brings a touch of culinary elegance to any occasion.
Ingredients
- 1 Salmon fillet
- Bay leaves
- Chiles (fresh or dried)
- Fresh thyme
- 2 cloves Garlic (minced)
- 1 Minced onion
- Salt
- Brown sugar
Instructions
- In a bowl, mix together salt, brown sugar, bay leaves, chiles, thyme, garlic, and minced onion to create the curing mix.
- Generously rub the cure all over the salmon fillet, ensuring it’s well coated.
- Tightly wrap the salmon in plastic wrap and refrigerate for 24 to 48 hours to allow the flavors to meld.
- After curing, rinse off the mixture gently and pat the salmon dry with a paper towel.
- Preheat your smoker to a low temperature of 150-175°F (65-80°C). Smoke the salmon for 1 to 3 hours based on your desired level of smokiness.
- Once finished, let the smoked salmon cool before slicing.
- Serve chilled or incorporate into your favorite recipes.
Notes
Store any leftover smoked salmon in an airtight container in the refrigerator for up to a week. For longer storage, freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 180 minutes
- Category: Appetizer
- Method: Smoking
- Cuisine: Seafood