Time: 30 min plus marinating time
Complexity: easily
Servings: 20 - 30

What could be more delicious than hot-smoked fish? Home-smoked fish, of course. Salmon is an excellent choice. The smoking process isn't complicated, though it's relatively time-consuming. But you'll know it's worth it when the delicious aroma wafts through your home.

Ingredients:

• 2 large salmon fillets, or two boneless fish halves. Trout, mackerel, and bluefish are also good for smoking.
• 1 tbsp. salt
• 0.5 cups of sugar
• 0.5 cup brown cane sugar
• 1 tbsp crushed black peppercorns

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salmon, brown sugar, black pepper, smoked salmon

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Preparation:

Step 1
• In a bowl, combine salt, sugar, brown sugar, and pepper. Line a sheet of aluminum foil slightly longer than the fish itself, and cover with a sheet of plastic wrap of the same length. Sprinkle 1/3 of the seasoning mixture onto the foil. Place one piece of fish, skin-side down, on top and sprinkle with another 1/3 of the seasoning mixture.
Step 2
• Place the second piece skin-side up on the first, sprinkle with the remaining seasoning, and wrap in cling film. Then wrap the fish in foil, pressing it tightly. Place the wrapped salmon on a board or tray, and press it down with another board, then place a weight on top—a heavy book or brick.
Step 3
• Refrigerate the entire structure for 12 hours. Then turn the fish over and refrigerate for another 12 hours. Liquid will gradually release throughout the process, so make sure it has a catch basin.
Step 4
• Unwrap the salmon and rinse off the brine under cold water. Pat the fish dry with a paper towel and place it in a cool, dry place (not the refrigerator) for about 1-3 hours, until the surface is dry and matte. You can use a fan to speed up the drying process.
  
  Smoke the fish over smoldering wood chips or sawdust. The smoker temperature should be 70°C (168°F). The salmon is ready when a thermometer reads 65°C (145°F) at its thickest point.
Step 5
• Serve immediately or cool to room temperature. Store smoked salmon tightly wrapped in the refrigerator for up to 3 days.
  
  This dish pairs well with Sauvignon Blanc wine.

Votes: 6