Classic Hot-Smoked Salmon with Beechwood
Juicy salmon hot-smoked over beechwood for a classic smoky flavor.
Ingredients(for 0.5 kg)
Instructions
Preparation
15 Min.Rinse salmon fillet under cold water and pat dry with paper towels. Mix salt, sugar, pepper, dill and garlic powder together.
Curing
12 Std.Apply the salt-sugar mixture evenly to both sides of the salmon, wrap in cling film and refrigerate for 12 hours.
Drying
2 Std.Remove salmon from foil, rinse thoroughly and let air dry on a smoking rack for 2 hours until a shiny skin (pellicle) forms.
Smoking
3-4 Std.Preheat smoker to 80-90°C with beechwood chips. Place salmon skin-side down and smoke until an internal temperature of 62-65°C is reached.
Resting
20 Min.Remove salmon from smoker and let rest at room temperature for 20 minutes before slicing.
Pro Tip
Bring the salmon to room temperature before smoking to ensure even smoke penetration.
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