Recipe courtesy of David Dildine
Big Sur Smoked Smoked Salmon
- Level: Easy
- Total: 2 days 3 hr 10 min
- Prep: 10 min
- Inactive: 2 days
- Cook: 3 hr
- Yield: 2 to 4 servings
- Level: Easy
- Total: 2 days 3 hr 10 min
- Prep: 10 min
- Inactive: 2 days
- Cook: 3 hr
- Yield: 2 to 4 servings
Ingredients
3 pounds brown sugar
1 pound kosher salt
2 salmon fillets, whole or cut in pieces
Directions
- Mix sugar and salt well. Completely cover the salmon fillets (whole or cut pieces) with the sugar-salt mixture. Put in a dish, cover with plastic and refrigerate for 2 days.
- Remove salmon from sugar-salt mixture and wipe clean. Place salmon in smoker. Smoke for approximately 3 hours in 140 to 165 degrees F. Remove from smoker and enjoy.
