Description
Learn the trick to make homemade cold smoked salmon at home with an irresistible smokey, salty brine mixture—no smoker required.
Ingredients
Scale
- 8 oz salmon fillet (boneless)
- 3 tbsp salt
- 3 tbsp sugar
- 2 drops liquid smoke
Instructions
- Make the Dry Rub: Combine the salt, sugar, and liquid smoke, mixing well to ensure the liquid smoke is evenly distributed.
- Cover the Salmon in Dry Rub: Line a small container with plastic wrap. Place half the dry rub on the bottom, add the salmon fillet, and cover with the remaining rub. Wrap tightly, ensuring no leaks, and refrigerate for 24 hours.
- Rinse and Dry: Remove salmon from the brine, rinse off excess salt, and pat dry.
- How to Cut the Smoked Salmon: Freeze the salmon for 30 minutes to firm it up, then use a sharp fillet knife to cut thin strips against the grain.
Notes
If the salmon is too salty, submerge it in boiled and cooled water for 30+ minutes before serving. Use high-quality, previously frozen salmon to ensure safety.
- Prep Time: PT10M
- Cook Time: PT0M
- Category: Appetizer
- Method: Curing
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 368 kcal
- Sugar: 11 g
- Sodium: 7080 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 124 mg