Dry-Cured Smoked Salmon
- Total Time
- 1 hour 5 minutes
- Prep Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound coarse salt
- ½pound brown sugar
- 1tablespoon garlic powder
- 1tablespoon onion powder
- 1tablespoon ground allspice
- 1tablespoon ground mace
- 1tablespoon crumbled bay leaves
- 3 to 4pounds salmon fillet, with skin on
Nutritional analysis per serving (12 servings)
356 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 20 grams carbohydrates; 0 grams dietary fiber; 18 grams sugars; 27 grams protein; 357 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine dry ingredients in mixing bowl. Cover the fish liberally with the dry ingredients and refrigerate for one hour.
- Step 2
Rinse the fish, place on a rack to drain and refrigerate uncovered overnight.
- Step 3
Smoke the fish for 45 minutes to one hour for medium-rare consistency, more if medium-well-done is preferred.
- This is good with horseradish cream sauce.
Private Notes
Comments
This was excellent! Family really liked it. I used coarse kosher salt and cut it down from 1lb to 1/2lb. For the salmon I chose wild salmon, not farmed, and the filets were thin. I didn’t have time to let it sit overnight in the fridge, so brined it in the morning, then, after rinsing and drying it, let it sit for a few hours uncovered to develop the pellicle. I think because it was a thin fillet, having it sit for a few hours worked fine. I will make this again and do recommend!
My salmon was skinless and that was no problem although it likely caused it to be a bit saltier. The recipe calls for way more of the mixture than needed. I'd use the same amount of spices but half to two-thirds of the salt/sugar and decrease the percentage of salt. The finished product, which cooked for an hour in the smoker, was a big hit with my company. Served it with a mild mayo/mustard/turmeric sauce which was a good foil for the salt.
I followed the recipe and each instruction TO THE LETTER, especially the part about rinsing off ALL the rub and letting it dry before smoking. I RUINED 3 lbs of beautiful salmon because it was too salty to eat....what a waste. I have trusted the NY Times Recipes and enjoyed many of them but this was a total loss....1/2 cup salt to 1/2 cup brown sugar, just to reiterate.
I wish there was a way to remove my previous comment. apparently you were NOT supposed to leave the rub on over night BUT to let it dry overnight. The good news is that soaking the cooked salmon in apple juice seems to have removed most of the saltiness.
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