Recipe courtesy of David Dildine
Big Sur Smoked Smoked Salmon
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- Level: Easy
- Total: 2 days 3 hr 10 min
- Prep: 10 min
- Inactive: 2 days
- Cook: 3 hr
- Yield: 2 to 4 servings
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- Level: Easy
- Total: 2 days 3 hr 10 min
- Prep: 10 min
- Inactive: 2 days
- Cook: 3 hr
- Yield: 2 to 4 servings
Ingredients
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.
