Smoked Salmon

Smoked Salmon
A delicious way to enjoy your catch!
Write a review
Print
Prep Time
15 min
Cook Time
2 hr
Total Time
16 hr
Prep Time
15 min
Cook Time
2 hr
Total Time
16 hr
Ingredients
  1. 3/4 cup kosher salt
  2. 1/2 cup dark brown sugar
  3. 1 tablespoon crushed black peppercorns
  4. 1 tablespoon of paprika
  5. 1 tablespoon of garlic powder
  6. 4 litres of water
  7. 2 large salmon fillets or sides, pin bones removed
  8. Maple syrup for basting
Instructions
  1. In a bowl, mix together all ingredients, to create brine
  2. Place fish skin down into brine, and cure in refrigerator between 8 and 12 hours
  3. Remove fish from brine and place on a rack allowing the brine to dry on the fish. This usually takes 1 to 3 hours.
  4. Smoke the fish in your smoker, keeping the temperature inside the smoker between 150 degrees F and 200 degrees F until the thickest part of the fish registers 150 degrees.
  5. Baste with maple syrup when you have about 15 minutes left to cook
  6. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days.
Notes
  1. Pickerel, and Trout can also be used instead of Salmon
http://ontariocottagelife.ca/
Please follow and like us:
error

Leave a Reply

Your email address will not be published. Required fields are marked *