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Dry Cured Cold Smoked Salmon

Dry Cured Cold Smoked Salmon

Salmon cured in salt and brown sugar, then cold smoked for a silky, sliceable fillet.
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Prep Time 2 hours
Cook Time 18 hours
Total Time 20 hours
Course Main Course
Cuisine American
Servings 6 servings
Calories 223 kcal

Equipment

  • Smoker with cold smoke setup
  • Tray
  • Probe thermometer

Ingredients
  

Main Ingredients

  • 1 cup kosher salt
  • 1 cup brown sugar
  • 1 tbsp black pepper freshly ground
  • ¼ cup fresh dill optional
  • 2 lb fresh salmon fillet very fresh, skin on

Instructions
 

Cooking

  • Cure. Coat the salmon in the salt and sugar mix and wrap tightly.
  • Chill. Refrigerate for 24 to 48 hours.
  • Rinse. Rinse, pat dry, and rest in the refrigerator for 1 to 2 hours.
  • Smoke. Cold smoke below 80 F for 18 to 24 hours.
  • Slice. Chill and slice thinly.

Notes

Substitutions: Hot smoke to 145 F for a cooked version or skip the smoke for gravlax.
Tips: Use very fresh fish and keep the smoker below 80 F.
Storage: Refrigerate for up to 5 days.
Nutrition is calculated per serving.
Keyword Brown Sugar, Dill, Dry Cured Cold Smoked Salmon, Kosher Salt, Salmon