Learn how to cold smoke salmon at home with this easy recipe. Save money and enjoy homemade cold-smoked salmon from center cuts with a deep and rich flavor, perfect for any occasion.
Recipe for homemade cold-smoked salmon
Discover the true joy of cold-smoking salmon yourself with this simple yet detailed guide. Whether you are a beginner or an experienced cook, this recipe for cold-smoked salmon fillets will take you through the process step-by-step. Not only will you save money compared to store-bought alternatives, but you’ll also enjoy an unparalleled flavor that only homemade cold-smoked salmon can provide.
Servings: center cut
Homemade Cold-Smoked Salmon
Learn how to cold smoke salmon at home with this easy recipe. Save money and enjoy homemade cold-smoked salmon from center cuts with a deep and rich flavor, perfect for any occasion.
Equipment
- 1 Smoke Oven or a grill that can be used for cold smoking
- 1 Smoke Spiral
- 1 Smoking Chips
- 1 Bowl large. Or tray to salt the salmon
- 1 Kitchen Scale
Ingredients
- 1 pcs. Salmon center cut from a whole salmon
- Sea Salt without iodine
- Sugar
Instructions
Preparation:
- Start with a deboned center cut from a whole salmon.
- Mix sea salt and sugar in a 4:1 ratio, and sprinkle on the salmon sides.
- Let them rest in the refrigerator for 12-14 hours, turning halfway.
Smoking:
- Rinse the salmon sides of salt and sugar, and let them dry on a smokehouse.
- Use smoking spirals with wood chips, and let them smoke overnight and rest during the day for two days.
Finishing:
- Remove pin bones and belly bones, and cut the salmon side into pieces.
- The belly can be used for salmon tartare.