Whiskey-Cured Cold Smoked Salmon
The Best Salmon known to Man!
About this Recipe
Have you ever enjoyed the rich goodness of a Cold Smoked Salmon over cream cheese on the perfect everything bagel? Now, with just a few basic ingredients you can make dozen of different versions of salmon. Our version today is Whiskey-Cured Cols Smoked Salmon.
If you would like to modify my recipe here you can use whiskey, vodka, aquavit, or gin. Additionally, you can use maple sugar, molasses, or honey instead of the brown sugar in the recipe.
- 1 piece (2 to 3 pound) salmon fillet, skin on, pin bones removed, preferably center-cut
- 2 cups single malt Scotch whiskey
- 2 cup packed dark brown sugar
- 1 cup coarse salt (kosher)
- 2 tablespoons fresh ground black pepper
- Vegetable oil, for the rack
Step 1
Take your salmon fillet and rinse under cold running water and dry with paper towels. Using your fingers run over the flesh side of the fillet, you are feeling for the sharp ends of pin bones. Using kitchen tweezers to pull out any you find.
Step 2
In a nonreactive baking dish, that is just large enough to hold the salmon fillet, place the salmon with the skin side down. Add whiskey, cover, and allow to marinate in the refrigerator for at least 30 minutes, turn at least twice. Drain the salmon well by using a colander, discard the drained whiskey, and again dry the salmon with paper towels. Wipe out your baking dish as well.
Step 3
In a bowl, place the sugar, salt, and pepper, mix and break up any lumps in the brown sugar with your fingers. Spread 1/2 cup of this salt-sugar mixture in the bottom of the cleaned baking dish. Arrange your salmon pieces on the top, with the skin side down. Sprinkle the remaining 1 cup of the salt-sugar mixture over the salmon. Use your fingertips to rub this cure into the flesh. Cover the baking dish with plastic wrap and place in the refrigerator for at least 24 hours.
Step 4
After 24 hours, rinse off the salmon under cold running water, and blot it dry with paper towels. Place the salmon with the skin side down on the oiled wire rack and place it over a rimmed baking sheet and allow this to air-dry, uncovered, in the refrigerator for another 2 hours. The fish should be tacky to the touch.
Step 5
Set your smoker, using the manufacturer’s directions for cold smoking.
Step 6
Transfer the salmon on its rack to your smoker. Smoke until it is golden brown and is firm at the edges, about 12 to 18 hours. Keep the smoker temperature below 80 degrees at all times.
Step 7
Place the salmon still on its rack to a rimmed baking sheet and allow it to cool to room temperature, then place in the fridge after wrapping in plastic or aluminum foil until time for service. When you are ready to serve, slice thin on the diagonal. The smoked salmon will keep in the fridge for 3 days.
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