Cold Smoked Salmon
Servings 12 servings
- 2 lb Salmon Fillet
- 1/2 cup Salt
- 1/4 cup Sugar
- 6 tbsp Hickory Liquid Smoke
- 1/2 cup Water
Dry salmon fillet with paper towel. Season each side of the salmon generously with salt and sugar. Place in fridge for 12-18 hours.
Rinse salmon under cold water to remove extra seasoning. Dry with a paper towel.
Combine liquid smoke with water in a bowl.
Soak the salmon in a liquid smoke mixture, it may not all be covered so you would need to turn salmon once in a while. Keep salmon soaking for 6- 8 hours.
Remove salmon from liquid smoke and dry with a towel. Let salmon sit in a room temperature on a wire rack for about 8 hours, it will create nice dry crust all around.
Slice salmon and serve as you wish. Salmon can be stored for up to a week in a fridge.
Calories: 123kcal | Carbohydrates: 4g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 4749mg | Potassium: 370mg | Sugar: 4g | Vitamin A: 30IU | Calcium: 12mg | Iron: 1mg