Dry Brined Smoked Salmon
Recipe information
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Cooking:
20 min.
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Servings per container:
16
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Source:

Ingredients for - Dry Brined Smoked Salmon

1. Salmon fillets, skin removed - 2 (2 pound)
2. Demerara sugar - 1 pound
3. Coarse sea salt - ¾ cup
4. Coarse sea salt - 2 tablespoons
5. Garlic, crushed - 7 cloves
6. Orange, zested - 1 large
7. Grated fresh ginger - 2 tablespoons
8. Cracked black pepper - 1 teaspoon
9. Cayenne pepper - ½ teaspoon
10. Red chile flakes - ½ teaspoon
11. Brown sugar - 2 cups
12. Honey - 1 cup
13. Red wine - ½ cup
14. Dark rum - ½ cup
15. Cayenne pepper - ½ teaspoon
16. Cracked black pepper - ½ teaspoon

How to cook deliciously - Dry Brined Smoked Salmon

1. Stage

Cut salmon into 1/2-inch strips.

2. Stage

Prepare dry brine: Combine sugar, 3/4 cup plus 2 tablespoons sea salt, garlic, orange zest, ginger, black pepper, cayenne, and chile flakes in a bowl. Put 1/2 inch of brine on the bottom of a large dish. Layer salmon strips on top and cover with remaining brine. Cover and refrigerate for 8 to 12 hours.

3. Stage

Take salmon out of the brine and place on wire racks; discard brine. Dry in front of a fan for at least 24 hours; the longer you dry the better texture the salmon will be.

4. Stage

When ready to smoke the salmon, preheat a smoker to 160 degrees F (71 degrees C).

5. Stage

At the same time, combine brown sugar, honey, red wine, rum, cayenne, and black pepper for glaze in a saucepan over medium heat. Cook and stir until thick, 5 to 10 minutes.

6. Stage

Brush salmon with glaze and put in the preheated smoker. Smoke, brushing with glaze every hour, until salmon is dry to the touch, 4 to 5 hours.