Homemade Smoked Salmon
- Ready In:
- 48hrs
- Ingredients:
- 7
- Serves:
-
16
ingredients
- 3 tablespoons fine sea salt
- 3 tablespoons sucanat
- 2 tablespoons lemon zest
- 2 teaspoons white peppercorns, whole
- 2 teaspoons fennel seeds, whole
- 1 1⁄2 lbs salmon fillets, wild caught center cut
- 1 cup fresh dill sprig
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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RECIPE SUBMITTED BY
WiGal
Butternut, Wisconsin