Cold-Smoked Szechuan Salmon
A bold cold-smoked salmon featuring the characteristic tingle of Szechuan pepper and Asian spices. The combination of numbing Szechuan pepper, star anise, and ginger creates a complex, exotic flavor profile. The mild beech smoke harmonizes perfectly with the Asian spices.
Ingredients(for 1 kg)
Instructions
Toasting Spices & Preparing Cure
20 minutesToast Szechuan pepper and star anise in a dry pan over medium heat for 2-3 minutes until fragrant. Let cool and grind finely. Mix with salt, sugar, ginger, garlic, and chili powder. Stir in the sesame oil last.
Curing
24 hoursFree the salmon fillet of pin bones. Apply the Szechuan cure mix evenly on all sides of the salmon and massage in well. Wrap tightly in plastic wrap and cure in the refrigerator at 2-4 °C for 24 hours. Turn after 12 hours.
Rinsing & Pellicle Formation
3-4 hoursThoroughly rinse the salmon under cold water to remove excess spices. Pat dry well and place on a wire rack for 3-4 hours at cool room temperature (below 18 °C) to form the pellicle.
Cold Smoking
16-20 hoursFill the cold smoke generator with beech and cherry wood chips. Keep smoking temperature below 25 °C. Smoke the salmon for 16-20 hours. The cherry wood provides a sweet note that balances the Szechuan pepper.
Resting & Serving
24 hoursAllow the smoked salmon to air uncovered for 1 hour, then rest in the refrigerator for 24 hours. The smoke flavors and spices will harmonize during this time. Serve with pickled ginger and sesame seeds.
Pro Tip
Briefly toast the Szechuan pepper in a dry pan until fragrant before use – this significantly enhances the characteristic tingle and aromas. Do not over-toast, as it will become bitter.
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