Smoked Salmon Szechuan
This bold smoked salmon combines the numbing heat of Szechuan peppercorns with a balanced salt-sugar cure. The characteristic tingle of Szechuan pepper is complemented by a hint of five-spice powder and sesame, giving the salmon a deep, complex aroma. A recipe for adventurers who want to combine classic smoking with Asian flavors.
Ingredients(for 1 kg)
Instructions
Preparing the Spices
15 minutesToast Szechuan peppercorns in a dry pan over medium heat for 2–3 minutes until fragrant. Allow to cool and coarsely crush in a mortar. Combine with all other ingredients to form a paste.
Curing
10-12 hoursPlace the salmon on a tray and spread the spice paste evenly on the flesh side. Cover with plastic wrap and weigh down. Cure in the refrigerator, turning once after 6 hours.
Rinsing and Drying
2-3 hoursRinse the salmon under cold water, remove all residue, and pat thoroughly dry. Place on a rack in the refrigerator or a cool location for 2–3 hours until a pellicle forms.
Cold Smoking
10-12 hoursMix cherry and plum wood chips in a 1:1 ratio and keep the smoker at 15–22 °C. Slowly smoke the salmon for 10–12 hours. Then wrap in parchment paper and allow to mature in the refrigerator for at least 12 hours.
Pro Tip
Always briefly dry-toast Szechuan peppercorns before grinding – this activates the essential oils and significantly intensifies the characteristic tingling sensation on the tongue. Do not use too much five-spice powder, as it can easily overpower the natural flavors of the salmon.
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