Homemade smoked salmon

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By Ángela

Making smoked salmon at home is not very complicated. The problem is that you have to wait a few hours for it to be ready and we can sink our teeth into it. Smoked, what is said smoked, is not. We will add smoked salt to give it flavor, But to be practical, we are going to do without natural smoke or the smoker oven.

In the healing ingredients themselves, salt and sugar, already we can include some spices that sympathize with salmon, such as dill, although we can also marinate it with oil once it is done. Dressed or not, smoked or cured salmon is a delight for lovers of this fish.

homemade smoked salmon

Print recipe

In the supermarket they sell the typical smoked salmon sachets that we all know but if we want to make our own smoked salmon, with this recipe you will learn how to prepare it correctly

homemade smoked salmon
  • Ángela
  • Kitchen: cuisine
  • Recipe type: Fish
  • Rations: 4
  • Total time:

Ingredients

  • Deboned salmon fillets
  • 500 gr. coarse salt
  • 300 gr. White sugar
  • 2 heaped tablespoons fine smoked salt
  • Olive oil with low acidity and mild flavor

Preparation

  1. The whole piece of salmon is usually a beautiful loin, devoid of its central spine and all the sides. Those that are under the meat, we can remove them with tweezers. We wash the fish well and dry it thoroughly.

  2. We mix the salts and sugar and divide it into three equal parts.

  3. On a tray in which the well collected salmon fits, we spread a layer of the mixture of salt and sugar. On top we put one of the loins with the skin down, touching the salt.

  4. We spread another layer of sugared salt over the fish and overlap the other loin with the skin facing up.

  5. Cover with the rest of the salt. The important thing is that the fish and salt remain compact and tight in the container. If not, we can put the two loins at the same level and cover them only with two layers of salt, one below and one above.

  6. Cover well with plastic and leave to marinate for 36-48 hours, always depending on the thickness of the salmon and how done we like it.

  7. At 18-24 hours, we turn the preparation carefully so that more is done equally.

  8. Once the marinade is finished, remove the salmon and remove all the salt well, washing it with water.

  9. Dry it well and remove the skin.

  10. Now we put it back in an airtight container to the size of the salmon and leave it for 2 days in the fridge covered with olive oil.

Image: Cocinatype


Discover other recipes of: Holidays and Special Days, Fish Recipes

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