2-Day Smoked Salmon

Preparation info

    • Difficulty


Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About

This salmon method calls for a relatively short cure and short smoking time. After smoking, the fish should be cooked by some method of your choice, or used in the recipes set forth later in this chapter.


  • 1 very fresh salmon, about 10 pounds
  • 1 gallon good water
  • 2 cups Morton Tender Quick Mix
  • 1 cup light brown sugar


    Fillet the salmon and rinse it. Mix the tender Quick and brown sugar into the water. Put the salmon fillets into a nonmetallic container and cover them with the curing mixture. Place a plate on top so that the salmon fillets are completely submerged, then place the container in the refrigerator for about 24 hours. Remove the salmon fillets and air-dry them. Then arrange the fillets on your smoker racks skin side down, or drape them over a cross beam, skin side down. (Do not attempt to hang the fillets by the end. If you use the rack in a small smoker, you may have to cut the fillets in half.) Cold-smoke for 24 hours or so.

    Then cook the salmon as described below, or use a recipe such as kedgeree. I like to freeze one fillet for later use, and steam the other fillet for 15 to 20 minutes, or until it flakes easily when tested with a fork. To steam the fillet, cut it in half and place it on a plate, skin side down. Put the plate in a steamer for 15 minutes, or until it flakes easily when tested with a fork. Serve the steamed salmon skin side down with rice and vegetables of your choice.

    To bake the smoked salmon fillets, simply put them skin side down on a suitable flat baking sheet and bake in a preheated 300°F oven for 25 minutes, or until they flake easily when tested with a fork. Baste once or twice with butter or bacon drippings while baking. Do not overcook.