Imagine impressing your guests with a luxurious, melt-in-your-mouth cold smoked salmon that rivals the most expensive delicatessens - and you can create it yourself using a Big Green Egg! This isn't just a recipe; it's a culinary adventure that transforms an ordinary salmon fillet into a gourmet delicacy that will have everyone asking for your secret. Whether you're a seasoned home chef or a curious food enthusiast, this cold smoked salmon technique will elevate your cooking game and transport your taste buds to a world of smoky, rich flavors.
Prep Time: 15 mins
Cook Time: 240 mins
Total Time: 255 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 whole salmon fillet
- Salt
- Sugar
- Black pepper
- Wood chips for smoking
Instructions
- Start by preparing the salmon fillet. Rinse it under cold water and pat it dry with paper towels. Make sure to remove any pin bones using a pair of tweezers.
- In a bowl, combine equal parts salt and sugar to create a curing mixture. For a basic cure, use 1 cup of salt and 1 cup of sugar. You can adjust the quantity based on the size of your salmon fillet.
- Add black pepper to the curing mixture. You can use approximately 1 tablespoon of freshly cracked black pepper for added flavor. Mix well to combine all the ingredients.
- Spread a thin layer of the curing mixture on a large piece of plastic wrap. Place the salmon fillet skin-side down on the curing mixture.
- Cover the salmon fillet completely with the remaining curing mixture. Ensure that the entire surface is coated evenly. This will help to cure the fish and enhance the flavor.
- Wrap the salmon tightly in the plastic wrap, ensuring there are no air pockets. Place the wrapped salmon on a baking sheet or in a dish to catch any liquid that may leak out during the curing process.
- Refrigerate the wrapped salmon for 12 to 24 hours. The longer you cure it, the saltier and firmer the salmon will become.
- After the curing time is complete, remove the salmon from the refrigerator. Unwrap it and rinse off the curing mixture under cold water. Pat the salmon dry with paper towels.
- Prepare your Big Green Egg for cold smoking. Set it up for indirect cooking by placing a heat deflector in the bottom and preheating it to a low temperature, around 70°F (21°C).
- Soak your wood chips for smoking in water for about 30 minutes before using them. This will help create a longer-lasting smoke.
- Once the wood chips are ready, drain them and place them in the smoking box or directly on the coals of your Big Green Egg.
- Place the salmon fillet on the grill grate, away from direct heat. Close the lid of the Big Green Egg and allow the salmon to smoke for 2 to 4 hours, depending on your desired level of smokiness.
- Monitor the temperature inside the Big Green Egg to ensure it remains low and stable during the smoking process. You can add more wood chips as needed to maintain smoke.
- After smoking, remove the salmon from the grill and let it cool to room temperature. Once cooled, you can slice the salmon into thin pieces for serving.
- Serve your cold smoked salmon on a platter, garnished with fresh herbs, capers, or lemon wedges. Enjoy it on bagels, crackers, or as part of a charcuterie board.
Tips
- Choose high-quality, fresh salmon for the best results. Look for a whole fillet with firm, bright flesh.
- Use kosher salt or sea salt for your curing mixture - avoid iodized salt, which can impart a metallic taste.
- Temperature control is crucial: Keep your smoking temperature below 90°F to prevent cooking the fish and maintain that classic cold-smoked texture.
- Experiment with different wood chips like apple, cherry, or alder for subtle flavor variations.
- Always cure your salmon in the refrigerator to prevent bacterial growth and ensure food safety.
- After smoking, store your salmon wrapped tightly in the refrigerator and consume within 5-7 days for optimal freshness.
- For a more complex flavor, consider adding herbs like dill or spices like crushed coriander seeds to your curing mixture.
Nutrition Facts
Calories: 235kcal
Carbohydrates: g
Protein: 25g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 70mg
