Ingredients:

  • 2 pounds fresh salmon fillet (skin on, bones removed)
  • 1/4 cup kosher salt
  • 1/4 cup brown sugar
  • 1 tablespoon cracked black pepper
  • 1 tablespoon crushed coriander seeds (optional)
  • 1/2 teaspoon ground white pepper
  • 1 tablespoon fresh dill, finely chopped (optional, for garnish)
  • Lemon wedges (for serving)

Instructions:

  1. Prepare the Salmon:
    • Rinse the salmon fillet under cold water and pat it dry with paper towels. Lay the salmon on a baking sheet lined with parchment paper.
  2. Make the Cure:
    • In a bowl, mix together kosher salt, brown sugar, black pepper, crushed coriander seeds (if using), and ground white pepper.
  3. Cure the Salmon:
    • Sprinkle the salt-sugar mixture evenly over the salmon fillet, making sure to cover all surfaces. Press down gently to ensure it sticks. Wrap the salmon tightly in plastic wrap and place it in the fridge for 12-24 hours. This step helps to draw out moisture from the fish and adds flavor.
  4. Rinse and Dry:
    • After the curing period, unwrap the salmon and rinse off the cure mixture under cold water. Pat the salmon dry with paper towels, ensuring the surface is as dry as possible.
  5. Prepare the Smoker:
    • Set up your smoker for cold smoking, ensuring that the temperature stays below 90°F (32°C). You can use a dedicated cold smoker or set up a traditional smoker with a cold smoking attachment. Add mild wood chips such as apple, alder, or cherry wood to the smoker for a delicate, sweet flavor.
  6. Cold Smoke the Salmon:
    • Place the salmon in the smoker, skin-side down. Cold smoke the salmon for 6-12 hours, depending on your desired level of smokiness. You can monitor the process by checking the salmon’s appearance; the surface should be slightly dry and firm to the touch.
  7. Serve:
    • After the smoking process, remove the salmon from the smoker and allow it to cool slightly. Slice it thinly against the grain and garnish with fresh dill (if desired).
    • Serve the cold-smoked salmon with lemon wedges and enjoy as a topping for bagels, in salads, or as an appetizer.

Tips for Success:

  • Curing Time: Adjust the curing time based on the thickness of the salmon and how intense you want the flavor to be. Longer curing will result in a firmer, saltier taste.
  • Wood Choice: The type of wood you use for cold smoking will greatly influence the flavor. Try different woods like apple or alder for a milder taste, or mesquite for a more robust flavor.
  • Storage: Cold-smoked salmon can be stored in the fridge for up to a week. Wrap it tightly in plastic wrap or vacuum-seal it to preserve its freshness.

This Cold-Smoked Salmon is a perfect example of how the cold smoking technique enhances the natural flavors of the fish while keeping its texture tender. It’s a wonderful dish to serve for special occasions or as a delicious addition to your meals!