Try this amazing homemade Smoked salmon recipe perfect for brunch, toast, crepes, or any other amazing recipes
Smoked Salmon was one of my earliest memories of fine food when my aunt and uncle flew our family over to England when I was about 8 or 9 years old. We stayed for about 2 weeks and saw all the sights of London, where they were living at that time.
My uncle traveled the world and enjoyed eating fine food. Even though I don't think they know or knew, that I really credit them both, for playing a major role in cultivating my passion for fine food.
They took us places we would have never gone to, experience food we had never had before. I clearly remember that London was the first place where I tried smoke salmon with capers and toast. It just melted in my mouth and the strong flavor of smoked I immediately fell in love with. I just remember that so well and remember the flavors so distinctly.
Since then, I have had smoked salmon in many place but nothing compares to fresh, homemade, smoked salmon. The smoked salmon that you buy at the store is good. And if you have never had homemade or fresh smoked salmon then you really don't have anything to compare it to so all the more reason to try this recipe.
But I encourage you to try this recipe because the difference is enormous. It is a few day process so it does take a little patience but the reward is definitely worth the wait. It truly is easy to do at home. Again you just have to be prepared a few days in advance before you want to serve this. I used Copper River salmon because for one, it is in season, and the season only last about a month or so between end of May and June. Here is the recipe I hope you enjoy it!
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smoked salmon recipe[/caption]Homemade Smoked Salmon
One of my earliest memories of fine food was when my aunt and uncle flew our family over to England when I was about 8 or 9 years old. We stayed for about 2 weeks and saw all the sights of London, where they were living at that time. My uncle traveled the world and enjoyed eating fine food. Even though I don't think they know or knew, that I really credit them both, for playing a major role in cultivating my passion for fine food.
They took us places we would have never gone to, experience food we had never had before. I clearly remember that London was the first place where I tried smoke salmon with capers and toast. It just melted in my mouth and the strong flavor of smoked I immediately fell in love with. I just remember that so well and remember the flavors so distinctly.
Since then, I have had smoked salmon in many place but nothing compares to fresh, homemade, smoked salmon. The smoked salmon that you buy at the store is good. And if you have never had homemade or fresh smoked salmon then you really don't have anything to compare it to so all the more reason to try this recipe.
But I encourage you to try this recipe because the difference is enormous. It is a few day process so it does take a little patience but the reward is definitely worth the wait. It truly is easy to do at home. Again you just have to be prepared a few days in advance before you want to serve this. I used Copper River salmon because for one, it is in season, and the season only last about a month or so between end of May and June. Here is the recipe I hope you enjoy it!
For the Salmon
- 1 Salmon (Whole side of salmon fillet (approx 3-4 lb)
- 2 1/2 cup kosher salt
- 2 1/2 cup sugar
- 1 whole lemon (zested)
- 2 tbsp peppercorns
- 3 sprigs thyme
Horseradish Sauce
- 1 cup veganaise ((mayo))
- 3 tbsp prepared horseradish
- 1/2 lemon juiced
- salt (to taste)
How to cold smoke salmon
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First thing to do is to buy the freshest salmon you can find. Make sure the whole fillet is cleaned and trimmed of any fat and bones. Leave the skin on the salmon fillet. Place the whole salmon fillet in a deep dish so that it can lay completely flat. You can use a half sheet pan if it is big enough.
In a large bowl add salt and sugar, mix together well. Add zest, peppercorns, and thyme to the salt-sugar mixture. Then completely cover the salmon with the sugar salt mixture to cure the salmon. Place in a refrigerator and allow the salmon to cure for 24 hours.
After the 24 hours has passed, wash the salmon off completely of all the salt and sugar mixture. Pat the salmon dry and let the salmon fillet dry out for 24 hours in the refrigerator (you can allow the salmon to dry out for up to 7 days if you want this would be gravlax). Then the next day prepare your smoker.
I used a stove top smoker with cherry, hickory, and oak wood chips (few pinches of each). When you smoke the salmon because you don't want it to cook, you have to pack the smoker with ice. Place the wood chips on the bottom of your smoker. Then place your rack on top.
Fill plastic zip lock bags full of ice and place on top of the tray that goes on top of your rack. Place the Salmon fillet on top of the ice. My smoker was too small so I couldn't get my lid on so I just wrapped the smoker in foil. On low heat (because you don't want the salmon to cook) smoke the salmon for about 20 minutes. Then turn off the heat and let the salmon stay in the smoker another 20 minutes.
Here, some people might hang the salmon for another day or so and let it dry out a little more for preserving; but essentially you are done from this point. This should last easily a week or two in the refrigerator. But I don't think it will because the flavors will be so good that you will eat it up right away. The very ends of the fillet will probably be a little tough and salty, so feel free to discard the first piece or two.
For the horseradish sauce
Prepare the horseradish sauce by place all the ingredients into a bowl and mix well. ( You can always use sour cream as well if you don't like veganaise or mayo)
To finish
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Then slice the salmon very thinly on an extreme angle to get nice slices of smoked copper river salmon. Serve and enjoy with horseradish sauce, capers and micro greens for a appetizer!