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Smoked Salmon

This smoked salmon complemented with lemon and dill is perfectly tender and flavorful! It’s great served with some crackers, red onions and capers or really, it can also be enjoyed on its own. It's that amazing!

Prep:

10

minutes

Cook:

35

minutes

TOtal:

60

minutes

Ingredients

  • 1 side of salmon (2.5-3 pounds)(deboned, skin on)
  • 2 tablespoons of salt
  • 1 tablespoon granulated sugar
  • ½ teaspoon fresh cracked pepper
  • ¼ cup fresh dill
  • The zest of 1 lemon

Instructions

  1. Create the “cure” by mixing the sugar and salt together to evenly distribute.
  2. Take the side of salmon, deboned and skin on, and pat it dry with a paper towel and place it into a large container with the skin side down.
  3. Liberally season the flesh of the salmon, patting the flesh to ensure the “cure” sticks to the salmon.
  4. Crack the pepper onto the salmon to evenly distribute along the side.
  5. Zest the lemons and press parts of the zest on to the side.
  6. Pick large pieces of the dill and distribute them amongst the salmon.
  7. Take the side of salmon and wrap it tightly with plastic wrap so that the whole side is completely compressed and air tight. Repeat the process 2-3 times to ensure the salmon is tight and no liquid will seep out.
  8. Refrigerate for about 40 hours.
  9. After 40 hours have passed, remove the salmon from your fridge, open the plastic wrap, and gently transfer the salmon to your sink. Remove the lemon zest and dill and gently rinse the flesh of the salmon with cold water (you want to wash off the salt and sugar mixture remaining).
  10. After rinsing, pat the salmon dry and transfer it to a container to refrigerate, uncovered, for 6-8 hours.
  11. Once the 6-8 hours have passed, remove the salmon from the fridge and fire up your smoker to approximately 250 F.
  12. Once the smoker is rolling with smoke, transfer the salmon to your smoker racks that have been sprayed or oiled.
  13. Smoke the salmon at 250 F for 30-40 minutes or until it turns a pale pink color and you see little spots of white protein seeping out.
  14. Remove the salmon from the smoker and chill before serving.

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