Smoked Cajun Salmon

Name: Lachs Cajun Geräuchert
Total time: 3 h
Ingredients: 18 g Meersalz; 12 g Geräuchertes Paprikapulver; 4 g Cayennepfeffer; 5 g Knoblauchpulver; 4 g Zwiebelpulver; 3 g Getrockneter Thymian; 4 g Schwarzer Pfeffer, gemahlen

SmokingFishHot SmokingEasy3-5 hrs62-65 °C90-110 °CHickory + Apple

A bold and spicy smoked salmon in the style of Louisiana Cajun cuisine. The spice blend of paprika, cayenne, and thyme gives the fish an intense, slightly spicy character. Hickory wood provides a robust smoky aroma.

Ingredients(for 1 kg)

Sea Salt18 g

Smoked Paprika12 g

Cayenne Pepper4 g

Garlic Powder5 g

Onion Powder4 g

Dried Thyme3 g

Black Pepper, ground4 g

Instructions

Rub Preparation

10 minutes

Mix all spices thoroughly in a bowl. Pat the salmon dry and rub the Cajun spice mixture evenly on all sides.

Marinating

1-12 hours

Cover the seasoned salmon and refrigerate. Allow to rest for at least 1 hour, or up to 12 hours for a more intense flavor.

Smoking

2-3 hours

Preheat the smoker to 90-110 °C with hickory and apple wood. Place the salmon inside and smoke until a core temperature of 62-65 °C is reached.

Serving

10 minutes

Let the salmon rest briefly and serve with fresh lime and a green salad.

Pro Tip

Increase the cayenne amount for extra heat. A thin film of oil on the salmon before applying the rub helps the spices adhere better.

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