Equipment
Ingredients
Cure Mixture
- 60 g salt
- 50 g sugar
- 3 g black pepper, coarsely ground
Salmon
- 1250 g salmon
Smoking
- 15 ml wood chips
Nutrition (per serving)
Method
Mix the salt, sugar, and black pepper in a small bowl until well combined.
Cut four diagonal slits through the skin of each salmon fillet using a sharp knife.
Apply the salt mixture evenly onto the skin and flesh sides of the salmon.
Stack the fillets on top of each other with the skin sides facing outwards.
Wrap the stacked fillets tightly with two layers of plastic wrap.
Place the wrapped salmon in a dish and set heavy weights on top to compress the fish.
Refrigerate the weighted salmon for 24 to 48 hours.
Spread the wood chips in the bottom of the stovetop smoker.
Position the smoker rack above the chips and lay the salmon fillets on the rack.
Set the smoker over medium heat and wait until the wood chips start to smolder.
Cover the smoker and cook the salmon for 45 minutes or until the internal temperature reaches 63°C (145°F).
Take the salmon out of the smoker, slice into portions, and serve.
Chef's Notes
- Ensure the salmon is fresh and of high quality for the best curing results.
- Do not use more wood chips than specified, as this can lead to a bitter, acrid flavor.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Wrap tightly to prevent freezer burn.
Reheating: Serve cold or gently warm in a 150°C (300°F) oven until just heated through.
