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Cold Smoked Salmon is a delicious delicacy that tastes even better when you make it yourself. The process takes a little patience, but you will be rewarded with the best smoked salmon of your life. Smoky, velvety, salty, and absolutely perfect sliced thin and served with bagels and cream cheese.
Cold-smoked salmon is salmon that has been cured in salt and then ‘cooked’ using cold smoke. Cold smoking is when you smoke food at a temperature between 68 and 86°F, which gives it an incredible smoky flavor.
Cold smoked salmon is the perfect way to enjoy one of our favorite plates of fish. Made with a salt-water brine and a sugar curing solution, before cooked at low temperatures, this smoked fish is unlike any other. Learn how to cold salmon the right way with our walkthrough and guide.
Step 2 – Lay out a large piece of plastic wrap. Spread half of the dry brine mixture on it, slightly larger than your salmon fillet. Place the salmon, skin-side down, on the cure mixture. Step 3 – Cover the flesh side with the remaining cure. Wrap the salmon tightly in plastic wrap, then place in a shallow baking dish.
With just a handful of ingredients and almost no hands-on work, you can easily make cold smoked salmon at home – an elegant, velvety delicacy with a delightfully smoky flavor.
1 Tbsp each garlic, onion, allspice, white pepper, and coriander powder. One gallon of brine is enough for 4-5 lbs of fish. This brine has the proper salt level (80° strength as measured by a salinometer) for curing salmon intended for cold smoking for the recommended brining time.
Jump to Recipe. This simple cold smoked salmon uses a liquid smoke hack & absolutely no heat. The end result is a luscious, salty fillet that can be used in so many different ways! The smoky flavor of this cold smoked salmon tastes out of this world.
Paige Grandjean advises how to cold smoke salmon, the best temperature for cold smoking salmon, and the ideal salmon to cold smoke in this recipe for rich and silky slices of lightly...
Jump to Recipe. If you love nothing more than a bagel smeared with cream cheese and layered with silky orange salmon strips, then you should give this easy cold smoked salmon recipe a go. Admittedly, you need a bit of dedication when cold-smoking salmon, as it takes a bit of time. But on the flip side, the effort is minimal.
1. Prepare the salmon fillets by removing the skin, if needed. 2. In a medium bowl combine salt and brown sugar. 3. On a large platter or baking dish, cover each salmon fillet with the dry brine mixture. Any remaining salt mixture can be sprinkled overtop.