Perfect smoked salmon is one of the most basic and delicious restaurant meals you can find easily. But, what if you want to make it at home for your family?
Well, the smoked salmon recipe is actually much easier to make at home than you would imagine. Besides, there are several variations of the smoked salmon recipe that you can try.
To make the best and tasty hot smoked salmon at home quickly, you need fresh salmon as the main ingredient. Be ready to make the best smoked salmon since we've compiled this smoked salmon recipe for you!
Keep reading this article and try each smoked salmon recipe for a family feast!
Best Smoked Salmon Recipe
- 5 pounds salmon, trout or char
- Birch or maple syrup for basting
For the Brine:
- 1 quart cool water
- 1/3 cup Diamond Crystal kosher salt, about 2 ounces of any kosher salt
- 1 cup brown sugar
Step 1. Mix the brine ingredients, put the fish in a non-reactive bowl (plastic or glass), cover it, and place it in the fridge. This curing method removes some of the moisture from the interior of the fish while also infusing it with salt, which will help preserve the salmon.
Step 2. You'll need to cure the salmon for at least 4 hours, including small trout or pink salmon fillets. But never go longer than 48 hours, or your fish is going to be too salty. Fold the brine if it's not sufficient to cover.
Step 3. Remove the fish from the brine and pat it off. Place the fillets on your cooling shelf, skin side down. Cold 15 °C, or cooler. Let the fish dry out in the refrigerator for 2 to 4 hours or up to overnight.
Step 4. Start by using some oil to clean your fish's skin, so it won't stick to the smoker rack. Know that you don't want high temperatures while this is heavy smoking. Start with a little light, and progress as you go up the way. It's necessary to steadily get the temperature up, or you'll "bleed" the white albumin on the meat.
Step 5. Baste the fish with birch or maple syrup, or honey after one hour in the smoker; do this every hour.
You have to be on the heat carefully. Don't dry the salmon long enough. The single biggest problem with smoking salmon is too high heat
Step 6. When the fish is smoked, let it sit for an hour on the cooling rack before putting it in the fridge. When cooled and covered in plastic, the smoked fish will hold for 10 days.
Done! The first Smoked Salmon Recipe is unlocked!
2. Smoked Salmon Dip Recipe
- 1 cup (8 ounces) cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 2 tablespoons capers, drained
- 1/4 teaspoon Tabasco
- 4 ounces smoked salmon, roughly chopped
- 2 tablespoons fresh chopped dill
- 2 tablespoons fresh chopped chives
- Salt, to taste
Step 1. In a food processor equipped with the metal blade, add the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco; pulse until combined.
Step 2. Add the salmon, dill, and chives and pulse until the salmon is finely sliced, scraping the bowl's sides when needed. If required, taste and add salt. Serve with crackers or bagel chips as a dip, or with bagels as a spread.
Step 3. Make ahead: You can make this dip a couple of days ahead of time. Even so, it gets very solid in the fridge so let it sit out before serving at room temperature, or it'll be hard to scoop.
That's all for the second Smoked Salmon Recipe!
3. Smoked Salmon Brine Recipe
- 1 gallon water
- 1 cup kosher salt
- 1 cup white sugar
- 1 cup brown sugar
- 1 teaspoon lemon pepper to taste
- 1 (3 ounces) package dry crab and shrimp seasoning mix
- 1 teaspoon freshly ground black pepper to taste
- 4 cloves garlic, crushed or to taste
- 1 dash hot pepper sauce
- 4 fruit, without seeds lemons, sliced and crushed
- 2 fruit, (2-5/8" dia, sphere)s oranges, sliced and crushed
- 1 lime, sliced and crushed
- 1 large yellow onion, sliced
Step 1. Pour the water into a big bowl or a small bucket. Choose one that does not contain aluminum if you choose to use a kettle.
Step 2. Add kosher salt, white sugar, brown sugar, lemon pepper, parsley, and seasoning mixture to match. Add the garlic, hot pepper sauce, lemons, oranges, lime, and onion.
Step 3. In this brine, boil the salmon in a fridge for 12 to 36 hours. Smoke using the method you like.
And the third Smoked Salmon Recipe is ready to try!