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Smoked Salmon

Here’s my recipe for Smoked Salmon:

1 Wild Salmon Fillet – Alaskan, Scottish, whatever is wild caught and sustainable – Monterey Bay Aquarium List – looks like I may have to make sure that the Scottish Salmon is not farmed…

Equal Parts Kosher Salt and Brown Sugar

13×9 baking dish or other DEEP pan big enough to hold the filet – and the juices that WILL come out – not recommended: cookie sheet – unless of course you have an overwhelming desire to clean Salmon juice out of your fridge

Mix salt and sugar together

Pat mixture onto salmon fillet

Cover and put in fridge overnight, or less – if you have to

The next day, get your smoker ready and rinse the salt mixture off the salmon fillet – there will be salmon juice, so be careful!

The fillet may be stiff – that’s ok – it’s just because a lot of the moisture has left the salmon due to the salt.

Put fillet on smoker and smoke for 2- 2.5 hours at less than 250 degrees, preferably in the 180-200 degree range

Let Cool for 5 minutes and enjoy!

Optional:
Put a bit of maple syrup in the mix to add flavor
Add a bit of rosemary to the mix to change the flavor
We like ours with a side of steamed broccoli, wild rice, a bit of lemon and butter
Some people like fresh dill – those people are weird

We also enjoy having the leftovers in a Smoked Salmon Strata – recipe to follow 😀

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