Dry Cured Smoked Salmon Recipes

HOW TO MAKE GRAVLAX

Steps:

• Rinse fish fillet under running water, pat dry with paper towel.
• Sprinkle with coarse salt both sides of the fillet, pressing the salt into the fish.
• Mix liquid smoke & water. Pour on top of the fish.
• Allow the fish to cure in the fridge, overnight (24 hours). Depending on the thickness of your fish it might take more or less time.
• Rinse excess salt. Pat dry with paper towel. Slice thinly & serve.
• Store in closed container, refrigerated, for up to a week.

DRY-CURED SMOKED SALMON

Steps:

• Combine dry ingredients in mixing bowl. Cover the fish liberally with the dry ingredients and refrigerate for one hour.
• Rinse the fish, place on a rack to drain and refrigerate uncovered overnight.
• Smoke the fish for 45 minutes to one hour for medium-rare consistency, more if medium-well-done is preferred.

DRY-BRINED SMOKED SALMON

Steps:

• Mix 1 cup brown sugar and kosher salt together in a small bowl.
• Spread a thin layer of the brown sugar mixture in the bottom of a 9-inch baking pan. Arrange 2 to 3 salmon fillets on top; cover with some of the brown sugar mixture. Repeat layers until all the salmon fillets are coated. Cover with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat a smoker to 195 degrees F (91 degrees C) according to manufacturer's instructions.
• Rinse brown sugar mixture off salmon fillets. Brush fillets lightly with honey and sprinkle remaining 1/2 cup brown sugar on top.
• Pour cola-flavored beverage into the smoker's water pan; add water to within 1 inch of the top. Place half of the wood chips around the perimeter of the hot charcoal. Place salmon on the cooking racks.
• Cook salmon, adding more wood chips if needed, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 2 hours. Cool before serving, at least 15 minutes.

DRY BRINED SMOKED SALMON

Steps:

• Cut salmon into 1/2-inch strips.
• Prepare dry brine: Combine sugar, 3/4 cup plus 2 tablespoons sea salt, garlic, orange zest, ginger, black pepper, cayenne, and chile flakes in a bowl. Put 1/2 inch of brine on the bottom of a large dish. Layer salmon strips on top and cover with remaining brine. Cover and refrigerate for 8 to 12 hours.
• Take salmon out of the brine and place on wire racks; discard brine. Dry in front of a fan for at least 24 hours; the longer you dry the better texture the salmon will be.
• When ready to smoke the salmon, preheat a smoker to 160 degrees F (71 degrees C).
• At the same time, combine brown sugar, honey, red wine, rum, cayenne, and black pepper for glaze in a saucepan over medium heat. Cook and stir until thick, 5 to 10 minutes.
• Brush salmon with glaze and put in the preheated smoker. Smoke, brushing with glaze every hour, until salmon is dry to the touch, 4 to 5 hours.