Smoked salmon is a delicious and versatile appetizer that adds elegance to any meal or gathering. If you’ve ever wondered how to make it yourself, this guide will walk you through the simple steps. So let’s get started!

What you’ll need:

  • 1 pound of fresh salmon fillets
  • ¼ cup kosher salt
  • ¼ cup brown sugar
  • 1 tablespoon freshly ground black pepper
  • Wood chips for smoking (such as hickory or cherry)

Step 1: Prepare the salmon

Begin by rinsing the salmon fillets under cold water and patting them dry with a paper towel. Check for any remaining pin bones and remove them with tweezers if necessary.

Step 2: Create the dry curing mixture

In a bowl, combine the kosher salt, brown sugar, and black pepper. Mix well until fully combined.

Step 3: Apply the dry cure

Place the salmon fillets on a large piece of plastic wrap or aluminum foil. Sprinkle the dry curing mixture evenly over both sides of the fillets, ensuring they are fully coated. Wrap the fillets tightly in the plastic wrap or foil, creating a sealed packet.

Step 4: Refrigerate and cure

Transfer the wrapped salmon to a baking dish and refrigerate for 12-24 hours. This allows the dry curing mixture to penetrate the fish and impart its flavors.

Step 5: Prepare the smoker

While the salmon cures, soak the wood chips in water for at least 30 minutes. Preheat your smoker to a temperature of 225°F (107°C).

Step 6: Smoke the salmon

Remove the salmon from the fridge and unwrap it. Rinse off the dry curing mixture and pat the fillets dry. Place the salmon on the smoker grates, skin-side down. Add the soaked wood chips to the smoker box or directly onto the coals.

Step 7: Monitor the smoking process

Smoke the salmon for approximately 2-3 hours or until it reaches an internal temperature of 145°F (63°C). Keep an eye on the smoker temperature to maintain a consistent heat throughout the process.

Step 8: Let it rest

Once the salmon is fully smoked, remove it from the smoker and let it rest for about 30 minutes. This allows the flavors to settle and the fish to cool slightly.

Step 9: Serve and enjoy!

Sliced smoked salmon makes a delightful appetizer on its own or when paired with cream cheese, capers, or thinly sliced red onions. Serve it on crackers, bagels, or toast points for a delectable treat that all your guests will love.

Now that you know how to make smoked salmon for an appetizer, it’s time to start experimenting with different flavors and techniques. Enjoy the process and impress your friends and family with your homemade delicacies!

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