How to Cure or Smoke Salmon

Alternate layers of salmon with layers of the cure mixture.

Although there are a variety of ways to prepare salmon, curing and smoking the fish is one of the most popular methods. The cure, which contains a mixture of salt and other spices, dries the salmon and makes it safe from bacteria before smoking. Additional seasonings and spices, such as the brown sugar included in this simple cure, add interesting flavor to the salmon fillets. The cure's spices combined with the smooth and smoky taste that the fish gets from the smoker makes this easy-to-prepare recipe well worth the wait.

Things You'll Need

• Salmon
• 3 parts brown sugar
• 1 part salt
• Plastic storage container
• Smoker

Instructions

1. Fillet and wash salmon, then pat dry.

2. Place a layer of fillets in a plastic container and sprinkle with the brown sugar and salt mixture. Continue to alternate layers of salmon and sugar and salt cure.

3. Cover the plastic container and store overnight in the refrigerator.

4. Drain off water and wash the fillets, then air dry until they feel tacky. Put into smoker for 4 to 6 hours.

References

• Alaska Outdoor Journal: Simple Dry Cure For Smoked Salmon
• Culinate: Ways to Cook Wild Salmon