Description
Alton Brown’s smoked salmon elevates home cooking with professional culinary techniques. Rich Pacific Northwest flavors merge perfectly with precise smoking methods, delivering restaurant-quality results you can confidently create in your own kitchen.
Ingredients
Scale
Main Ingredients:
- 2 large salmon fillets or sides, pin bones removed
Dry Cure Ingredients:
- 1 cup kosher salt
- ½ cup sugar
- ½ cup dark brown sugar
Seasoning:
- 1 tablespoon crushed black peppercorns
Instructions
- Prepare a long sheet of extra-wide aluminum foil slightly longer than the fish’s length, then layer a piece of plastic wrap on top.
- Sprinkle one-third of the seasoning mix onto the plastic wrap. Position the salmon with skin facing downward onto the seasoned surface. Apply another third of the rub directly onto the fish’s flesh.
- Carefully place the salmon’s second side on top of the first, ensuring complete coverage. Distribute the remaining seasoning over the exposed skin layer.
- Completely enclose the fish in plastic wrap, then securely seal the aluminum foil by folding and crimping the edges tightly. Stack two flat pans or wooden planks and rest the wrapped fish on top.
- Weight the fish by placing heavy objects like bricks or a thick reference book on top. Transfer the weighted package to the refrigerator for a 12-hour curing period.
- After the initial 12 hours, carefully flip the fish package and return it to the refrigerator for another 12-hour curing cycle.
- Remove the wrapping and thoroughly rinse the salmon under cold water to eliminate excess cure. Pat the fish dry using paper towels. Allow the salmon to air-dry in a cool, ventilated area until it develops a distinctive matte surface, which typically takes 1 to 3 hours depending on ambient humidity. For faster drying, position a fan near the fish.
- Smoke the salmon using hardwood chips or sawdust, maintaining a consistent smoker temperature between 150°F (65°C) and 160°F (71°C). Continue smoking until the thickest portion of the fish reaches an internal temperature of 150°F (65°C).
- Serve immediately while hot, or allow the smoked salmon to cool to room temperature. Once cooled, tightly wrap the fish and store in the refrigerator for up to three days.
Notes
- Check salmon’s freshness by looking for firm, shiny flesh with no discoloration or strong fishy odor.
- Pat fish dry completely using clean paper towels to help spice rub adhere better.
- Gently massage spice blend into salmon’s surface, covering every inch for maximum flavor penetration.
- Refrigerate seasoned salmon uncovered for 1-2 hours, letting salt and spices work their magic.
- Select wood chips matching salmon’s delicate profile – alder or apple wood provide subtle, sweet undertones.
- Preheat smoker to consistent 225°F, creating perfect environment for gentle, even cooking.
- Place salmon skin-side down on well-oiled grates to prevent sticking and easier removal.
- Watch internal temperature carefully, removing fish when it reaches 145°F for perfect doneness.
- Let smoked salmon rest 5-10 minutes after cooking to allow juices to redistribute throughout meat.
- Store leftovers in airtight container in refrigerator, consuming within 3-4 days for best quality.
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Category: Breakfast, Appetizer, Lunch
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 60
- Sugar: 1.5 g
- Sodium: 2000 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 10 g
- Cholesterol: 30 mg