The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 151 g
(Approx. 3 Servings)
Amount Per Serving
Calories 650 Calories From Fat 410
% Daily Value*
Total Fat 45 g 69%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 160 mg 53%
Sodium 1050 mg 44%
Total Carbohydrate 0 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 60 g
Vitamin A 15% Iron 40%
Vitamin C 0% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Homemade Cured Smoked Salmon
Prep Time
12 hours
Cook Time
30 minutes
Total Time
12 h 30 m
Serves
3  People

Ingredients

Recipe makes 3 Servings

2 cup(s) kosher salt
1 cup(s) sugar
1 Tsp allspice
1 Tbsp ground coriander
2 Tbsp chipotle chili powder
1 1/2 Lb fresh salmon, skin off
Check All
Uncheck All
Add to List

Instructions

1
In a bowl combine all salt, sugar and spices. Mix them well to form dry rub. Set aside while prepping salmon.
2
Place salmon on wire rack inside a sheet pan generously sprinkle the salmon with dry rub, really be liberal with it to coat entire flesh. Cover salmon with plastic wrap and refrigerate for at least 8 - 10 hours or overnight.
3
Once salmon has sat overnight rinse gently under running water to remove any excess rub. Place salmon back on rack on sheet pan and place back in refrigerator uncovered for at least 2 hours. This will help smoke to stick to salmon when smoking it.
4
To smoke salmon: place in large plastic container with lid. Using smoke gun or any cold smoking device, pump smoke into container until it is full then add lid. When smoke has fully dissipated, repeat smoking process up to two more times to ensure enough smoke flavor.
5
Slice salmon into thin slices and serve with favorite brunch items.

Reviews

Tell us what you think!
Tell us what you think!
Be the first to write a review!
Wondering what to say?
  • Include usage tips, key benefits, and helpful suggestions.
  • Did you have a good or bad experience?
  • Would you recommend this to friends or family?
  • Be respectful to others.
{{review.commentTitle}} {{review.timestampFormatted}}
{{review.commentText}}
by {{review.sender.screenName}} {{review.sender.screenName ? review.sender.screenName : 'Anonymous'}}
Was this review helpful to you? Yes {{review.posVotes}} No {{review.negVotes}} Flag
{{reply.commentTitle}}
Customer Relations
{{reply.timestampFormatted}}
{{reply.commentText}}