Hot Smoked Salmon Recipe Cold

Hot Smoked Salmon House of Nash Eats

WEBJun 26, 2019 · Mix the brine ingredients together in a large shallow dish with a lid or a 2-gallon ziploc bag. Add the salmon to the brine, then …

Rating: 5/5(19)
1. Mix the brine ingredients together in a large shallow dish with a lid or a 2-gallon ziploc bag.
2. Add the salmon to the brine, then cover or seal and brine for 4 to 8 hours in the refrigerator.
3. Remove the salmon from the brine, rinse, and pat dry.
4. Place the salmon skin side down on a wire rack set over a baking sheet. Allow to dry in a cool, breezy spot for 2 hours or for 8 to 12 hours in the refrigerator to develop a pellicle.

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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 …

Rating: 4.6/5(7)
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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