SMOKED SALMON RECIPE

Ingredients:

• 2 lbs fresh Alaskan sockeye salmon fillets (skin on)

• 1/2 cup kosher salt

• 1/2 cup brown sugar (light or dark)

• 1 tbsp black pepper

• 1 tbsp crushed coriander seeds (optional, for a unique flavor)

• 1/4 cup fresh dill, chopped

• 1 tbsp lemon zest

• 1 tbsp liquid smoke (optional for extra smokiness)

• Wood chips (cherry or alder work best for a mild, sweet smoke)
  
  

Instructions:

1. Prepare the Salmon:

• Mix salt, brown sugar, black pepper, and crushed coriander in a bowl. Rub this mixture generously over the salmon fillets, ensuring they are well coated.

• Lay the salmon in a shallow pan or dish, cover with plastic wrap, and refrigerate for at least 4 hours (or up to overnight). This allows the cure to work and draw moisture out of the fish.

2. Rinse and Dry:

• After curing, rinse the salmon fillets under cold water to remove the salt and sugar mixture. Pat dry with paper towels.

3. Season the Salmon:

• Sprinkle the fillets with lemon zest and chopped dill. If you like a deeper smoky flavor, brush the fish lightly with liquid smoke.

4. Set Up the Smoker:

• Preheat your smoker to 180°F (82°C). Soak wood chips in water for 30 minutes, then place them in the smoker box or directly on the coals.

5. Smoke the Salmon:

• Place the fillets in the smoker, skin-side down, and smoke for about 2-3 hours. The salmon is done when it flakes easily with a fork and has reached an internal temperature of 140°F (60°C).

6. Serve:

• Let the smoked salmon rest for 10 minutes before slicing. Serve as-is, or with crackers, cream cheese, or in salads.