This is just one style of hot smoked salmon - there are so many ways to smoke salmon, but this dry-rubbed smoked salmon is one of our favourite ways.
|Salmon||5 Pound (Trout or Arctic char)|
|Coarse salt||60 Gram (2 ounces)|
|Brown sugar||1 Cup (16 tbs) (250 ml)|
|Maple syrup||1 Tablespoon (For basting)|
|Oil||1 Tablespoon (For greasing)|
1. Prep the salmon by removing any pin bones and removing the fins.
2. Mix together the 'cure' of salt and sugar.
3. Place the fish in a non-reactive (plastic, glass, or ceramic) container and cover with the cure.
4. Place this in the fridge for 12-24 hours.
5. At the end of the curing process, rinse any residual salt and sugar from the fish.
6. Place the fish on a rack and allow to dry, 3-4 hours at room temp, or overnight in the fridge.
7. Preheat your smoker to around 140ºF - use any lightly flavored wood for the smoke.
8. Rub some oil on the skin side of the fish, then place in your smoker skin side down.
9. Allow to smoke undisturbed for an hour, then brush on some Maple syrup.
10. The finished temp of the salmon is between 130ºF - 140ºF.
11. This will keep wrapped in the fridge for 1-2 weeks, or indefinitely if vac sealed and frozen.
12. Serve and enjoy.