Servings:
2
Cooking Time:
3 hours.
Great For:
Brunch, Snack / Hors d’oeuvres.
About this Recipe
By: Leon
Wow! A colossal blunder with smoking fish is to just “Smoke it”. Curing is the answer and it’s easy!
Get ready to dazzle your friends with some delicious… smoked salmon.
Ingredients
- 1 C Brown sugar
- 1/2 c sea salt
- 2 T Black Pepper
- 1 t Dill
- 1/2 t celery seed
- 1/2 t sage
- 1 Coriander (optional)
How To Make It
Step 1
Mix all the ingredients. Combine all the ingredients in a separate dish. Dust a plastic dish with the cure (the mix you just made of the ingredients) and then place the salmon on the dish. Pile the rest of the cure on the fish. Let it sit in your refrigerator for about 12 hours.
Step 2
The next day (if you did this right) you’re all set for the smoking. Keep the smoker low, about 160°. It’ll take about three hours for a 1/2 lbs piece of salmon. The great part about this is you can set it aside so when your BBQ isn’t quite ready your guests something to eat!