Description

Smoked salmon is a gourmet delight that transforms simple ingredients into an unforgettable dish. With its rich, smoky flavor and silky texture, this homemade version rivals any restaurant offering. Perfect for brunch or as an elegant appetizer, this recipe will impress your guests and elevate your culinary skills. In just a few easy steps, you can create a stunning smoked salmon that’s sure to be the star of your next gathering.

Ingredients

Scale

1 lb fresh wild-caught salmon fillet
1/4 cup brown sugar
1/4 cup coarse sea salt
2 tsp freshly cracked black peppercorns
1 cedar plank (soaked in water for at least 30 minutes)

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Instructions

Rinse the salmon fillet under cold water; pat dry with paper towels.
In a bowl, combine brown sugar and sea salt in equal parts.
Generously coat the salmon with the cure mixture and sprinkle cracked peppercorns on top.
Wrap the seasoned salmon tightly in plastic wrap; refrigerate for 6-8 hours.
Preheat your smoker or grill to 225°F (107°C). Prepare cedar plank on direct heat until smoking.
Place cured salmon skin-side down on the soaked cedar plank; smoke for about 1 hour or until it reaches an internal temperature of 145°F (63°C).

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Appetizer
Method: Smoking
Cuisine: American

Nutrition

Serving Size: 3 oz (85g)
Calories: 175
Sugar: 2g
Sodium: 620mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 23g
Cholesterol: 60mg