Ingredients
- 1 cup kosher salt
- 1/2 cup sugar
- 1/2 cup dark brown sugar
- 1 tablespoon crushed black peppercorns
- 2 large salmon fillets or sides, pin bones removed
Directions
In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish.
Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather.
Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.
Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days.
Cook's Note: Trout, mackerel, and bluefish also smoke well.
Per Serving (about 1.6 ounces per serving): Calories 86; Total Fat 5 grams; Saturated Fat 1 gram; Protein 8 grams; Total Carbohydrate 1 gram; Sugar: 1 gram; Fiber 0 grams; Cholesterol 22 milligrams; Sodium 484 milligrams
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By sulazo_5457222
Montville, NJ
on December 28, 2012
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I've never made smoked salmon before but this is my new favorite recipe for gatherings! I used only one large side (no skin, no weights. I cured it for 24 hrs and dried it for 3 and smoked it on the rack for 3 hr . It came out excellent but slightly salty. I'm going to make another one for New Years, I'll cut back on the salt slightly.
By jonathannah
on December 24, 2012
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The salmon was good, but too salty. I only smoked one fillet (cut in half and stacked per recipe, so I made 1/2 recipe of salt mix, and used about 2/3, but still very salty vs. other smoked salmon I have had.I am thinking that I did something wrong. This was my first attempt at smoked salmon.
By Snowy Days
on October 28, 2012
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All I can say is Alton did not disappoint once again. We went to Alaska as a family trip this past summer and went salon fishing. Our guide not only cut off the filets but also gave us the meat located directly underneath the belly of the fish. Not knowing exactly what to do with these tasty little morsels of salmon delight I decided to use Alton's recipe and my Weber grill to smoke them (both found off the web.
The salmon was EXCELLENT !! We shared with my mom who was visiting us from Lake Chautauqua, New York and she agreed. We will definItely make this again and share this recipe with our friends - it is easy to do and KNOCKS THEIR SOCKS OFF !!!
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