Easy Cold Smoked Salmon Recipes

Cold Smoked Salmon (Very Easy) Momsdish

WebJun 13, 2023 · Cure it in the fridge for 12-18 hours. Rinse the Salmon: Rinse the salmon under cold water to remove the seasoning. Dry it with a …

Rating: 4.8/5
1. Dry salmon fillet with paper towel. Season each side of the salmon generously with salt and sugar. Place in fridge for 12-18 hours.
2. Rinse salmon under cold water to remove extra seasoning. Dry with a paper towel.
3. Combine liquid smoke with water in a bowl.
4. Soak the salmon in a liquid smoke mixture, it may not all be covered so you would need to turn salmon once in a while. Keep salmon soaking for 6- 8 hours.

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Cold Smoked Salmon Recipe Simply Meat Smoking

WebNov 9, 2023 · Let the salmon go through the smoking process until it feels leathery, firm and has a nice bronze color. This should take a minimum …

1. Place the salmon fillet on a flat surface flesh side up. If the salmon is not at room temperature, let sit for an hour or so for it to come to room temperature. Run your fingers overtop of the skin side of the salmon fillet and feel for the ends of any pin bones. Pull out any pin bones with a pair of tweezers by pulling the ends of the pin bones. Once all the pin bones have been removed, run your fingers over one more time to double check all pin bones have been removed. Clean the salmon fillet and make sure there is no muck on them
2. In a mixing bowl mix together the Kosher salt (or sea salt), black pepper, brown sugar crushed fennel seeds and garlic.
3. Place the salmon in a glass baking dish flesh side up. Ensure you place the salmon inside the dish so it has plenty of room and no filets are touching. Spread out 1/3 of the cure. Place the salmon fillets on top of the cure making sure that the cure extends around u00bd inch from each side of the salmon. Spread the remaining cure on the top side of the salmon, coating each salmon fillet completely with no gaps or holes.
4. Cover the dish completely with plastic wrap and place the salmon in the coolest part of your refrigerator for 24 u2013 48 hours to cure. For best results place a weight on top of your salmon while in the cure. I recommend something like a pie dish or a baking tray with a couple of cans of food. You are looking for around 1 - 1.5 pounds of weight to help draw out moisture.u00a0The key with the cure is the longer, the better.

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Cold Smoked Salmon Hey Grill, Hey

WebDec 19, 2023 · Prep wrap. Lay out two long pieces of plastic wrap on a rimmed baking sheet. Overlap the two pieces of plastic wrap 2 inches …

1. Lay out two long pieces of plastic wrap on a rimmed baking sheet. Overlap the two pieces of plastic wrap 2 inches and extend past the baking sheet 6 inches on the long sides (to allow to fully wrap over the salmon).
2. In a large bowl, combine the salt, brown sugar, coriander, and dill. Sprinkle 1 cup of the salt and sugar mixture on the plastic wrap, making it extend 1 inch past where the salmon will lay.
3. Place the salmon skin-side down on top of the salt and sugar mixture.
4. Sprinkle the remaining salt and sugar on top of the salmon, making sure there are no exposed pieces of the salmon remaining.

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