Smoked Salmon

Smoked Slamon Recipe

Smoked Salmon Dry Rub

  • 1 cup Mortons kosher salt (if you use Diamond Crystal, you will have to use more as it has larger grains)
  • 2 cloves of garlic, finely chopped
  • 2 cups firmly packed brown sugar
  • 2 teaspoon ground ginger (I prefer to grind this myself in my mortar and pestle from cracked ginger)
  • 1-2 teaspoons ground white pepper
  • ½ teaspoon pulverized bay leaf

Attempt

<2022-02-21 Mon>

  • 3 lbs skinless filtets, very thick (2") at the thickest part
  • Cure 7 hours, rinsed
  • Rinsed and Seasoned with Garlic Powder, Onion Powder, Black Pepper
  • Rested over night
  • Pulled out of fridge and brought to room temp
  • Shine coat with olive oil spray
  • Smoked for ~4 hours, final temp was 162. May have over-cooked it since some of the thinner pieces were tougher/drier
Figure 1: Finished salmon 2022-02-21

Figure 1: Finished salmon 2022-02-21

<2023-07-03 Mon>

  • Thinner sockeye filets, maybe an inch at thickest.
  • Cure 6 hours, should consider less time, or breaking cure time up by thickness
  • Rinsed and Seasoned with Garlic Powder, Onion Powder, Black Pepper
  • Rested over night
  • Pulled out of fridge and brought to room temp

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