Simple Smoked Salmon

Home-smoked salmon leaves the store-bought stuff for dead!

It's so simple, you'll wonder why you have not done it before!

Teacher Notes

Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.

Step 1: Watch the Simple to Follow Video

Step 2:

Cover the salmon Fillet with a mixture of 50/50 Salt and Sugar.

Leave in the fridge overnight to Cure

Step 3:

A lot of moisture will be extracted from the salmon.

Rinse off the extra cure and pat the salmon dry.

You will see this Dry but Shiny surface. It it the Pelicule, it is what the smoke sticks to.

Step 4:

Light some woodpellets in a cup like mine or in a metal mesh strainer. place that into your BBQ, I'm using my Weber kettle.

Place the fish in (and some cheese if you like) and close the lid.

Smoke the fish for two hours.

Step 5:

When the fish is smoked, remove it from the BBQ and put in a plastic bag and leave it in the fridge for a day to mature and mellow out.

Step 6:

The next day, you are ready to serve!

BBQ Showdown Challenge

Participated in the
BBQ Showdown Challenge

Be the First to Share

    Recommendations

    • Kitchen Skills Challenge

      Kitchen Skills Challenge
    • Teacher Contest

      Teacher Contest
    • Skateboard Contest

      Skateboard Contest

    4 Discussions

    0
    None
    gralan

    1 year ago

    I'm getting my bagels and capers ready for this. Thank you so much.

    1 reply
    0
    None
    Glumgad

    1 year ago

    Nice recipe. I also use salt and sugar mix to prepare slack-salted salmon.

    But I have never tried to smoke it yet.

    1 reply
    0
    None
    UrbanGrillerGlumgad

    Reply 1 year ago

    The smoking is dead easy and the result is fantastic!