Homemade Smoked Salmon

"From Clean Eating magazine. Interesting that this is never put into a smoker just put in a refrigerator. Magazine says "Don't be overwhelmed by the two days needed to make this recipe-there's only 10 minutes of actual work." Besides using as an appetizer, breakfast side, on sandwiches, try piled on Recipe#393355 in lieu of the portobello mushrooms. And what is sucanat? Here is a link http://en.wikipedia.org/wiki/Sucanat I think you could sub in brown sugar for it."
 
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Ready In:
48hrs
Ingredients:
7
Serves:
16
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ingredients

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directions

  • Combine salt, Sucanat, lemon zest, peppercorns, and fennel seeds in a small bowl.
  • Line a 13 X 9 inch glass baking dish with plastic wrap; lay salmon, skin side down on the plastic wrap.
  • Sprinkle salt mixture evenly over salmon.
  • Top with dill.
  • Wrap fillet TIGHTLY in plastic wrap: keep in baking dish.
  • Place a smaller pan or cutting board on TOP of wrapped salmon and weigh it down with 2 heavy cans.
  • Refrigerate for 24 hours.
  • Remove cans, unwrap salmon, drain and discard the liquid-discard plastic wrap too. (Leave seasonings on).
  • REWRAP salmon tightly in 2 fresh layers of plastic wrap, place back in dish and lay pan or board with cans on top.
  • Return to refrigerator for another 24 hours.
  • Unwrap salmon, remove dill and scrape off dry seasonings.
  • With a long serrated knife, slice salmon horizontally into 1/4 inch pieces.
  • Store in refrigerator, wrapped tightly for up to 3 days.

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