Smoked Salmon

Method

• Step-by-Step Method: Smoked Salmon Using Supplied Ingredients
• Measure all ingredients precisely to support nutritional targets (use digital scales for accuracy)
• Pat salmon fillet dry with paper towels to remove excess moisture
• In one bowl, combine salt, brown sugar, garlic powder, onion powder, paprika, ground black pepper, white pepper, and cayenne pepper to form a dry cure mix
• Evenly coat the salmon fillet on all sides with the dry cure mix, pressing gently to adhere
• Place the coated fillet in a non-reactive container or zip-seal bag
• Refrigerate salmon for 6–8 hours to cure, allowing flavors to penetrate and excess moisture to draw out
• Remove cured salmon from the container and rinse under cold water to remove cure mix
• Gently pat salmon dry again with clean paper towels
• Brush olive oil lightly on both sides of the salmon for flavor and to help moisture retention
• Place salmon on a rack set over a tray, uncovered, and refrigerate for 1 hour to form a pellicle (tacky surface crucial for smoke adhesion)
• While pellicle forms, mix a small amount of liquid smoke with olive oil to create a brush-on “smoke” glaze
• Remove salmon from refrigerator and brush both sides lightly with the liquid smoke-olive oil mixture
• Preheat oven to a low temperature (approximately 95°C/200°F) if using as a smoker substitute, or set up a stovetop smoker if available
• Place salmon on a wire rack in the oven or smoker
• Bake or smoke for approximately 45–60 minutes, or until salmon reaches an internal temperature of 60°C/140°F and flakes gently
• Remove from heat and let rest at room temperature for 5–10 minutes before slicing
• Slice salmon thinly at a shallow angle for optimal texture and presentation
• For plating, arrange slices neatly over toasted rye or seeded bread, garnish with microgreens or finely sliced red onion if desired (not included in nutritional count)
• Serve with fresh lemon wedges, herbs, or a light olive oil drizzle for added elegance