Cured and Smoked Salmon

Paul’s salmon is a different beast, a chunk of fish that flakes as though it’s been cooked, but with a sweet, salty bite.

June 21, 2017 | | Main Dishes

On a recent visit to the Smokehouse kitchen, I find Paul eager to show off what he’s learned about curing and smoking salmon fillets. Put aside what you know about the silky slices you find in the freezer aisle.

cook_BlackWolf_2587 cook_BlackWolf_2601 cook_BlackWolf_2613 cook_BlackWolf_2628 cook_BlackWolf_2653 cook_BlackWolf_2677 cook_BlackWolf_2679 cook_BlackWolf_2684 cook_capers cook_BlackWolf_2690
<
>
To create the cure, pour the salt and sugar into a mixing bowl and blend with your hands, removing all lumps. Place a thin layer of cure on the bottom of a deep hotel pan or roasting dish. Photo by Pete Paterson. Styling Jane Fellowes.

Cured and Smoked Salmon

Ingredients

  • 1 cup kosher salt
  • 4 cups light brown sugar
  • 4 salmon fillets (for more fillets, increase the salt and sugar amounts using a 1:4 ratio)
  • 1 part hickory and 4 parts applewood chips

For the caper cream cheese

  • 4 cups cream cheese
  • 1 cup capers
  • Put cream cheese and capers in a bowl and hand mix or blend until smooth. It’s best served after refrigerating overnight.

Instructions

  1. To create the cure, pour the salt and sugar into a mixing bowl and blend with your hands, removing all lumps. Place a thin layer of cure on the bottom of a deep hotel pan or roasting dish.
  2. Place salmon fillets (skin on) on top of cure. Cover in cure. If doing more pieces than shown, stack more fillets on top of this layer. Repeat until all layers are covered in cure.
  3. Cover and place in fridge overnight, ideally for 12 to 24 hours. When completed the cure will have changed into a sticky soy sauce-like consistency and the salmon will be bright red.
  4. Remove, thoroughly wash off the cure and pat dry.
  5. Put uncovered salmon on a wire rack and place in a chilled area for at least four hours until a sticky film forms on the surface of the fish.
  6. Prepare the smoker with wood chips made for smokers, a blend of 1 part hickory to 4 parts applewood. Set smoker to 200°F. Oil a grill rack using a brush or cooking spray.
  7. Place salmon on the oiled grill rack skin side down and put the rack in the smoker. Smoke for approximately 2 to 3 hours. (Time varies depending on size and thickness of fish.)
  8. When finished let cool and refrigerate. Serve chilled with caper cream cheese (see recipe), pickled onions, lemons, gherkins and crackers or sliced, toasted French stick.

About the Author More by Tralee Pearce

Tralee Pearce is an associate editor of In The Hills Magazine.

Related Stories

Chef Paul J. Dickson: “I like a bit of a challenge. I stick to it and find my own ways of cooking.” Photo by Pete Paterson. Styling Jane Fellowes.

Cooking with Paul J. Dickson of The Black Wolf Smokehouse

Jun 21, 2017 | Tralee Pearce | Cooking with...

There’s virtually no food Paul won’t give the smoker treatment – mussels smoked in their shells and smoked beets are two recent successes.

The Black Wolf Smokehouse

The Black Wolf Smokehouse

May 15, 2013 | In The Hills | Dining Out Guide

We are a Southern Style BBQ Smokehouse. Known for our fall off the bone ribs, flavourful brisket, and unbelievable pulled pork. We also provide a wide variety of options that will please just about anyone.

Leave a Comment

Your email address will not be published. Required fields are marked *

By posting a comment you agree that IN THE HILLS magazine has the legal right to publish, edit or delete all comments for use both online or in print. You also agree that you bear sole legal responsibility for your comments, and that you will hold IN THE HILLS harmless from the legal consequences of your comment, including libel, copyright infringement and any other legal claims. Any comments posted on this site are NOT the opinion of IN THE HILLS magazine. Personal attacks, offensive language and unsubstantiated allegations are not allowed. Please report inappropriate comments to vjones@inthehills.ca.