Best 4 Dry Cured Smoked Salmon Recipes

Dry cured smoked salmon is a delicious and versatile delicacy that can be enjoyed in a variety of ways. It can be sliced and served as an appetizer, added to salads or pasta dishes, or even used as a pizza topping. The process of making dry cured smoked salmon is relatively simple, but it does take some time and patience. In this article, we will provide you with a step-by-step guide on how to make dry cured smoked salmon at home, as well as some tips on how to select the best fish and how to store your finished product.

Check out the recipes below so you can choose the best recipe for yourself!

HOW TO MAKE GRAVLAX

How to Make gravlax image

This homemade lox recipe is made with salmon fillet, brine, and water. It is a simple and delicious salmon recipe that can be enjoyed over a bagel, on salad, or snacked on.

Provided by Marina | Let the Baking Begin

Categories Side Dish

Time P1DT5m

Number Of Ingredients 4

Ingredients

2 lbs Salmon fillet (boneless, skinless, (previously frozen then thawed))
1/2 cup Kosher Salt
2 tsp Liquid smoke (optional)
1/2 cup Water

Steps:

Rinse fish fillet under running water, pat dry with paper towel.
Sprinkle with coarse salt both sides of the fillet, pressing the salt into the fish.
Mix liquid smoke & water. Pour on top of the fish.
Allow the fish to cure in the fridge, overnight (24 hours). Depending on the thickness of your fish it might take more or less time.
Rinse excess salt. Pat dry with paper towel. Slice thinly & serve.
Store in closed container, refrigerated, for up to a week.

Nutrition Facts : Calories 215 kcal, Protein 30 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 9502 mg, ServingSize 1 serving

DRY-CURED SMOKED SALMON

Dry-Cured Smoked Salmon image

Provided by Moira Hodgson

Categories project, appetizer

Time 1h5m

Yield 12 appetizer portions

Number Of Ingredients 8

Ingredients

1 pound coarse salt
1/2 pound brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground allspice
1 tablespoon ground mace
1 tablespoon crumbled bay leaves
3 to 4 pounds salmon fillet, with skin on

Steps:

Combine dry ingredients in mixing bowl. Cover the fish liberally with the dry ingredients and refrigerate for one hour.
Rinse the fish, place on a rack to drain and refrigerate uncovered overnight.
Smoke the fish for 45 minutes to one hour for medium-rare consistency, more if medium-well-done is preferred.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 10 grams, Carbohydrate 20 grams, Fat 18 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 4 grams, Sodium 357 milligrams, Sugar 18 grams

DRY-BRINED SMOKED SALMON

Dry-Brined Smoked Salmon image

We've been playing with smoked salmon recipes for years and this quick dry-brine process is easy and delicious. A go-to appetizer in our house any time there's a party. Hope you enjoy. Try serving it with plain bagels and cream cheese.

Provided by Kaitlyn85

Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood

Time 10h15m

Yield 12

Number Of Ingredients 6

Ingredients

1 ½ cups brown sugar, divided
1 cup kosher salt
3 pounds salmon fillets
½ cup honey
2 (12 fluid ounce) cans or bottles cola-flavored carbonated beverage (such as Coca-Cola®)
3 cups wood chips, soaked

Steps:

Mix 1 cup brown sugar and kosher salt together in a small bowl.
Spread a thin layer of the brown sugar mixture in the bottom of a 9-inch baking pan. Arrange 2 to 3 salmon fillets on top; cover with some of the brown sugar mixture. Repeat layers until all the salmon fillets are coated. Cover with plastic wrap and refrigerate, 8 hours to overnight.
Preheat a smoker to 195 degrees F (91 degrees C) according to manufacturer's instructions.
Rinse brown sugar mixture off salmon fillets. Brush fillets lightly with honey and sprinkle remaining 1/2 cup brown sugar on top.
Pour cola-flavored beverage into the smoker's water pan; add water to within 1 inch of the top. Place half of the wood chips around the perimeter of the hot charcoal. Place salmon on the cooking racks.
Cook salmon, adding more wood chips if needed, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 2 hours. Cool before serving, at least 15 minutes.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 45.1 g, Cholesterol 48.7 mg, Fat 3.8 g, Protein 20.8 g, SaturatedFat 0.9 g, Sodium 7653 mg, Sugar 44.8 g

DRY BRINED SMOKED SALMON

Dry Brined Smoked Salmon image

This recipe is special in the fact that it was created by a great fisherman. Catch the salmon, smoke it, and subside. The technique is crucial and every step adds quality to the dish. Sweet, citrus, and smoke combination will blow your mind. Enjoy!

Provided by Matty9

Categories Smoked Salmon

Time P1DT12h25m

Yield 16

Number Of Ingredients 16

Ingredients

2 (2 pound) salmon fillets, skin removed
1 pound demerara sugar
¾ cup coarse sea salt
2 tablespoons coarse sea salt
7 cloves garlic, crushed
1 large orange, zested
2 tablespoons grated fresh ginger
1 teaspoon cracked black pepper
½ teaspoon cayenne pepper
½ teaspoon red chile flakes
2 cups brown sugar
1 cup honey
½ cup red wine
½ cup dark rum
½ teaspoon cayenne pepper
½ teaspoon cracked black pepper

Steps:

Cut salmon into 1/2-inch strips.
Prepare dry brine: Combine sugar, 3/4 cup plus 2 tablespoons sea salt, garlic, orange zest, ginger, black pepper, cayenne, and chile flakes in a bowl. Put 1/2 inch of brine on the bottom of a large dish. Layer salmon strips on top and cover with remaining brine. Cover and refrigerate for 8 to 12 hours.
Take salmon out of the brine and place on wire racks; discard brine. Dry in front of a fan for at least 24 hours; the longer you dry the better texture the salmon will be.
When ready to smoke the salmon, preheat a smoker to 160 degrees F (71 degrees C).
At the same time, combine brown sugar, honey, red wine, rum, cayenne, and black pepper for glaze in a saucepan over medium heat. Cook and stir until thick, 5 to 10 minutes.
Brush salmon with glaze and put in the preheated smoker. Smoke, brushing with glaze every hour, until salmon is dry to the touch, 4 to 5 hours.

Nutrition Facts : Calories 431.5 calories, Carbohydrate 74.5 g, Cholesterol 48.7 mg, Fat 3.9 g, Fiber 0.5 g, Protein 21.1 g, SaturatedFat 0.9 g, Sodium 4691.9 mg, Sugar 72.6 g

Tips:

To ensure the best results, use fresh, high-quality salmon fillets.
Before curing, remove any bones or pin bones from the salmon fillets.
Use a clean, non-reactive container for curing the salmon.
When rinsing the salmon fillets after curing, do so gently to avoid damaging the delicate flesh.
Pat the salmon fillets dry thoroughly before smoking to ensure a crispy skin.
Smoke the salmon fillets in a well-ventilated area, away from direct heat.
Use a food thermometer to ensure that the salmon fillets reach an internal temperature of 145°F (63°C).
Allow the salmon fillets to cool completely before slicing and serving.

Conclusion:

Dry-cured smoked salmon is a delicious and versatile delicacy that can be enjoyed on its own, as part of a platter, or used as an ingredient in various dishes. With careful preparation and attention to detail, you can create your own homemade dry-cured smoked salmon that rivals the quality of store-bought varieties. Whether you're a seasoned pro or a beginner, following these recipes and tips will guide you towards creating a flavorful and memorable culinary experience.