Equipment
Ingredients
Cure Mixture
- 60 g salt
- 50 g sugar
- 3 g black pepper, coarsely ground
Salmon
- 1250 g salmon
Smoking
- 15 ml wood chips
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 284 kcal
- Protein
- 42 g
- Carbohydrates
- 9 g
- Fat
- 8 g
- Fiber
- 0 g
- Sugar
- 8 g
- Sodium
- 3984 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 154 mg
- Potassium
- 901 mg
- Calcium
- 28 mg
- Iron
- 1.2 mg
- Magnesium
- 47 mg
- Phosphorus
- 590 mg
- Zinc
- 1.0 mg
- Vitamin A
- 63 mcg
- Vitamin E
- 2.3 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 6.3 mcg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.38 mg
- Niacin
- 14.6 mg
- Folate
- 8 mcg
- Water
- 157 g
Sources: USDA FoodData Central
Method
Mix the salt, sugar, and black pepper in a small bowl until well combined.
Cut four diagonal slits through the skin of each salmon fillet using a sharp knife.
Apply the salt mixture evenly onto the skin and flesh sides of the salmon.
Stack the fillets on top of each other with the skin sides facing outwards.
Wrap the stacked fillets tightly with two layers of plastic wrap.
Place the wrapped salmon in a dish and set heavy weights on top to compress the fish.
Refrigerate the weighted salmon for 24 to 48 hours.
Spread the wood chips in the bottom of the stovetop smoker.
Position the smoker rack above the chips and lay the salmon fillets on the rack.
Set the smoker over medium heat and wait until the wood chips start to smolder.
Cover the smoker and cook the salmon for 45 minutes or until the internal temperature reaches 63°C (145°F).
Take the salmon out of the smoker, slice into portions, and serve.
Chef's Notes
- Ensure the salmon is fresh and of high quality for the best curing results.
- Do not use more wood chips than specified, as this can lead to a bitter, acrid flavor.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Wrap tightly to prevent freezer burn.
Reheating: Serve cold or gently warm in a 150°C (300°F) oven until just heated through.
Troubleshooting
Salmon is overly salty
Cause: Curing time exceeded 48 hours or fillets were very thin.
Fix: Rinse the fillets under cold water and pat dry before smoking.
Prevention: Strictly adhere to the 24-48 hour window and weigh salt precisely.
Salmon is dry and tough
Cause: Internal temperature exceeded 63°C (145°F).
Fix: Serve with a moistening agent like olive oil or a yogurt-based sauce.
Prevention: Use a probe thermometer to check temperature at the 35-minute mark.
Cultural Context
Hot-smoked salmon, often referred to as kippered salmon, has a long tradition in North American and Northern European cuisines. It evolved as a method of preservation, allowing fish to be stored for longer periods before refrigeration. This technique is particularly popular in regions with abundant salmon populations, such as the Pacific Northwest and Scandinavia.
