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Smoked salmon is a type of salmon that is cured in salt, sugar, and other seasonings and then cold-smoked over wood chips. It is often sold in slices and is commonly used in dishes like bagels with cream cheese, salads, and pasta. It has a rich, smoky flavor and is considered a delicacy in many cuisines.
Ingredients:
Fresh salmon fillets
Salt
Sugar
Wood chips for smoking
A smoker or a grill
Instructions:
Rinse salmon fillets and pat dry with paper towels.
Mix salt and sugar in a bowl and rub it evenly on both sides of the salmon fillets.
Cover and refrigerate for at least 2 hours, or overnight for best results.
Soak wood chips in water for 30 minutes.
Heat the smoker or grill to 200°F-225°F. Place the salmon fillets on the smoking rack.
Add the soaked wood chips to the fire. Smoke the salmon for about 2 hours, or until it reaches an internal temperature of 145°F.
Remove from heat, let cool to room temperature, then slice and serve. Enjoy!
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