Smoked salmon is one of the most beloved and popular dishes at any holiday table. It is an incredibly tasty dish in itself, and is a key ingredient in many snacks. It is not difficult to prepare it even at home. Step-by-step instructions for hot smoking salmon in our recipe.
Salmon fillet with skin – 1 kg.
Coarse sea salt - 2 tbsp.
Brown sugar – 2 tbsp.
Peppercorns
Bay leaf
Fresh or dried dill
First of all, the fish must be salted. Dissolve salt and sugar in a small amount of water, add peppercorns crushed in a mortar and other spices. Pour the resulting mixture over the salmon, cover it with film and put it in the refrigerator for a day.
After a day, we take the fish out of the refrigerator - we have wonderful salted salmon that can already be eaten. But if you put in a little more effort, you will soon be more than rewarded. Remove the fish from the brine, dry it, then grease it with vegetable oil.
We install the smokehouse, add sawdust and move on to the most important process. You need to smoke the fish for half an hour; an incredibly appetizing aroma will announce the readiness of the dish.
Smoked salmon can be served warm, but it is best to save it for the next day and serve it cold. During this time, the salt will be distributed evenly throughout the fillet, and the aroma and taste will become more refined.
Smoked salmon is a key ingredient in many creative appetizers and dishes. For example, you can use it to make a Sicilian salad or pasta with wild salmon.
Bon appetit!
Let's deal with this sensitive question, which is probably asked by every visitor to a seafood department store. Why is any red fish called salmon? If we approach this in detail, then the name “Salmon” is a kind of collective image.
The fact is that there is a family of salmon, the representatives of which are similar in many external characteristics: salmon, pink salmon, sockeye salmon, and trout. Each of these fish is called salmon. In the encyclopedia, “Salmon” is not listed as a species. With this, we complete the presentation of scientific facts and talk about fish, using the generally accepted name, especially since we are interested in a completely different question.
Salmon cannot be called either a freshwater fish or a sea fish. Its habitat may change, with the same individuals roaming within the basin. In general, all salmon are known as a source of delicacies - red meat and salmon caviar.
It should be noted that the average Russian cannot afford to regularly consume this fish, so he tries to prepare the most delicious dish from the obtained product.
It’s not just taste that has brought salmon into the status of an expensive and delicious fish. Its meat contains a lot of elements that are deposited in the body in their pure form. You can’t get such a “gift” from every product, so fish is often used when certain health problems arise. In addition, the legendary fish oil, considered a panacea, is present in its natural form in salmon meat; it is an additional source of vitamins and amino acids.
The taste of home-cooked fish leads to a desire for uncontrolled consumption of this delicacy. However, we stop ourselves when we think about dieting. In any case, it is not recommended to overuse one product, but regarding salmon, we can say with confidence that it is a dietary food. The carbohydrate content is close to zero, and the main mass fraction (except for water) is proteins, which are easily absorbed in the body.
Fats in fish help normalize the functioning of the nervous system, are sources of antioxidants that prevent aging, increase immunity, and fill the body with a vitamin complex. With a fairly low calorie content, which is only 142 kcal per 100 grams of product, this fish is a truly valuable find from a medical point of view.
Microelements that enter our body when consuming salmon meat directly affect the functioning of certain organs or entire systems. Phosphorus strengthens bones, teeth and hair, iodine will be useful for the functioning of the endocrine system, calcium also plays an important role in the strength and durability of bones. Fish is included in the diet according to the instructions of doctors. Potassium not only improves the functioning of the heart muscle, but also causes the body to remove excess fluid.
Smoked fish can be purchased ready-made in any shopping center, but only cooking it yourself gives a unique effect when, along with excellent taste, you also get a whole sea of emotions, the benefits of being in the fresh air and, of course, friendly company.
In order to prepare this delicious dish, you will need a little theoretical knowledge, as well as effort, because sometimes we don’t even realize our abilities. Salmon smoked using any of the available methods will turn out to be tender in consistency, presentable in appearance and with an excellent aroma.
All known recipes are based on the fact that smoking is carried out at high or low temperatures. The principle of this process is generally the same; it boils down to passing aromatic smoke through the fibers of the fish, which, among other things, is a good preservative.
It is unlikely that anyone will want to make a fatal mistake in the process of preparing a dish, which will lead to spoilage of the product. Indeed, it is not advisable to sacrifice the money that you had to pay for the fish. That is why all recipes begin with the stage of selecting fish and salting it. First of all, you must understand that smoking salmon in a smokehouse on your own will be much cheaper, guarantee the naturalness of the product and allow you to add your own preferences to the recipe.
Sometimes we have no choice in what form the fish will be sold in the store, but if there is an alternative, it is advisable to buy chilled salmon. Now we have to decide whether the whole carcass will be smoked or cut into fillets and steaks.
When cutting a carcass, there is practically no waste left, since even the salmon backbones contain a lot of meat and are subject to smoking. If desired, they can be set aside and added to the soup later.
If there is no need to get rid of foreign odors, then you should not overuse different spices. Salmon meat itself is very tasty and rich. When preparing to smoke at home, the pieces are washed in water and then generously rubbed with salt. Experts say that using a liquid marinade will make the meat tough. Salted steaks (fillet or whole carcass) are wrapped in foil and allowed to brew for 5 hours. It is advisable to put the salmon in the refrigerator.
After the end of the specified period, the remaining salt will have to be removed. The easiest way to do this is by simply soaking it in clean water. The salmon pieces are washed and dried with a towel. You can even leave them in the fresh air for a while. After about an hour, the fish is sent to the smokehouse. At this stage, it makes sense to season the meat a little with black pepper.
Some of us cannot believe that the dry marinade mentioned above will allow us to properly salt the fish. Brine is preferred in this regard. Well, there is a good recipe for this category of people too.
In order not to have to worry about choosing spices, here is a list of the most suitable ones: lemon, garlic, basil, rosemary.
This should not be considered as advice, because we have already formulated the popular vision on this matter. You can experiment with the same smoker to compare flavors. After salting in the marinade, the fish must also be dried.
The simplest dish is hot smoked salmon. The technology for its preparation is quite simple, and the procedure is not time-consuming. Any kind of firewood that will heat the smokehouse is suitable, but it is best to use oak, it gives off heat for a long time, and the uniformity of heat transfer is the most important condition when smoking.
Alder chips should be used inside the smokehouse. It is recommended by many lovers, as it is always available in the store. You should not pour a lot of wood chips; thick smoke contains a lot of moisture. As a result, the fish will acquire a bitter taste.
Be sure to place a tray into which the liquid from the smoking pieces will drain. The fish is laid out on special sieves, but these sieves are pre-lubricated with oil. You need to smoke any product with the lid tightly closed. The nominal temperature is determined from the lid. Water is dripped onto it, and if the latter does not hiss, but evaporates at high speed, then the temperature is normal.
About 10 minutes after smoke comes out of a special hole in the lid, the lid opens slightly. You need to get rid of excess moisture. If this is not done, the meat will become loose, as if cooked.
Closing the lid, wait another 15 minutes. All this time the temperature should not exceed 90°C degrees. It is not so difficult to assess the readiness of the fish, but the final touch will be the ease of separating the fin from the selected piece. Now it is recommended to remove the smokehouse from the fire and leave it to cool. Since the sieves were greased with oil, removing the fish onto the tray will not be difficult. The resulting dish must be consumed within a day or two. This type of fish is not known for its long shelf life.
Cold smoked salmon takes a long time to cook, you need to be patient. The fact is that the smoke temperature does not exceed 30°C degrees, and this does not allow the meat to “cook”. The cold smoking method is considered more complex in all respects. Despite the fact that meat is salted using a similar algorithm, the smoke treatment itself is significantly different.
During the first 8 hours, smoking should never be interrupted, otherwise the fish may spoil. The duration of a full cycle depends on the device. But if you don’t take particularly long breaks, you can do it in a day. Here, the degree of readiness cannot be determined, because salt breaks down fibers and proteins, so the meat of properly salted salmon can be eaten even without smoke treatment. In general, the degree of readiness is assessed by the cook himself.
To smoke red fish efficiently, you can add a sprig of juniper to the wood chips. Some people strive to get a golden crust. If the matter is only in the presentability of the fish, then a few pinches of tea and a spoonful of sugar mixed with sawdust will help.
After finishing the smoking process, do not rush to immediately put the dish on the table. If it is overly saturated with smoke, it may have a bitter aftertaste. The fish should first be ventilated for several hours. After this, it can become an excellent snack that can be stored for a long time.
Flavorful, freshly smoked salmon at home sounds delicious, doesn’t it? Home smoking is a fun activity that is accessible to everyone. As soon as you start, thoughts arise about further experiments with ingredients and flavors. Fresh smoked fish is incomparable to what is sold in the store. It has a clean, beautiful color. It tastes delicate, saturated with the smell of smoke. There are various options for preparing smoked fish. At the same time, various types of marine life are used, including exotic options.
There are many options for smoking fish at home. You can cook smoked products in a saucepan or wok. But it is most convenient to use a smoking apparatus. A single principle is used: sawdust is heated and it begins to smoke. The fish are placed above them on the grill. It is exposed to hot aromatic smoke.
Salmon is not a cheap fish. That’s why you need to be careful when choosing a base for a smoked product. By the way, if you look for smoked salmon, you will probably notice that its cost is more expensive than fresh fish. Cooking the delicacy yourself allows you to save money. This option is also supported by the absolute safety of the product and its naturalness. It is free of harmful components.
For smoking, it is advisable to select fresh rather than frozen fish. This product can be recognized by the soft pink color of its flesh. You can take the whole fish. Also used are salmon steaks or backbone, if desired.
Fresh fish has a rich taste. This is why there is no need for intensely flavored herbs and spices. All you need to do is take salt. Take coarse salt and rub the salmon generously on all sides. Before this, of course, do not forget to clean the fish and wash it. After the salmon has been treated with salt, it is wrapped in foil and refrigerated for 5 hours. 
You can keep it in the refrigerator. As soon as this period has passed, the fish is washed under water and dried. The base for the smoked dish is left in the air for one hour. After this mandatory procedure, you can start smoking. If you want to spice up your smoked salmon, add a little black pepper or your favorite herbs.
The simplest marinade option is dry mixture. It was mentioned above. Sometimes chefs recommend adding a little brown sugar to this marinade for a more interesting taste. You can take 1 part sugar to 5 parts salt.
Wet method. It involves dissolving sugar and salt in a small amount of water. Do not use too much force as dissolving the salt and sugar is not necessary. Take bay leaf, black peppercorns, dried dill. These herbs must be ground to a powder form. After this, spices are added to the solution and the mixture is poured over the fish. The fillet should be thoroughly rubbed with the resulting mixture, then transferred to a container and covered with cling film. After a day, the process can be considered complete. This means that the fish can be sent to the smokehouse.
What seasonings go well with salmon:
All these spices are optional because salmon, as mentioned above, already has a rich flavor. But if you like it, then no one will forbid you to prepare the product according to your own author’s recipe. Maybe you have a favorite seasoning. You can also add it to a small piece of fish and see the result. 
Before smoking, marinated salmon meat must be dried in a well-ventilated area. If you don’t have time to wait, just wipe the fish with napkins to remove excess moisture.
Hot smoking method is the simplest and most affordable. You will need a permanent or portable smoker. You will also need to stock up on firewood and the fish itself needed for smoking. First, a fire is built. Don't get the flame too intense. Let the fire be constant but moderate. A handful of alder chips or chips from fruit trees are poured into the bottom of the smokehouse. Place the fish on the grill, close the damper and put the smokehouse on the fire.
The optimal smoking temperature is 90 degrees. To measure it, just spray water on the smokehouse. If it doesn’t hiss, but evaporates quickly, then everything is fine.
After 35 minutes of this treatment, the fish can be considered ready. The smokehouse must be removed from the heat, remove the salmon, and let it cool for at least 20 minutes. After this, you can safely serve the fish to the table. 
Hot smoked recipe
Smoke Ingredients:
This is a hot smoked salmon recipe for true gourmets. But you will have to work a lot if you want to get really tasty fish. Wash salmon fillets with skin under running water and dry with paper towels. Rub the fish with a mixture of the above spices and place on cling film. Wrap the salmon in it so that there are no holes. Thanks to this, the juice formed during the smoking process remains inside and does not leak out.
The salmon wrapped in cling film is placed in any deep container and pressed down with pressure. If you don't have a suitable product, you can simply cover the fish with another glass bowl on top. You shouldn’t press too hard either, otherwise the fish will lose its shape and become dry and crumbly in texture. Place the bowl of fish in the refrigerator for 6 hours. It's okay if you didn't have time to look after the fish and kept it in the cold. But it is still advisable not to leave it in the refrigerator for more than 12 hours. Salmon marinated for 6 to 12 hours turns out even tastier.
Remove the bowl of salmon from the refrigerator, carefully unwrap it and pour the fish juices into the bowl. Wash the fish fillets under tap water and pat dry. Don't pour out the juice. Place the fish in this juice again and leave it like this for 2 hours. Turn the salmon over from time to time on one side or the other. This way the product will marinate better.
Remove the fillets from the fish juice and pat dry with paper towels. Place an iron rack on top of the bowl and place the salmon on it. It's good if you have a chef's brush. Dip maple syrup into it. As soon as the fish is ready, it is transferred to the grill. 
As for sawdust, if it is too dry, it is advisable to moisten it a little in water. It is better to spray them with a small amount of liquid. This is necessary because the sawdust should not be completely wet. They should not burn, as happens with dry firewood. Chips that are too wet will not produce smoke at all. The above smoke ingredients will need to be added to the sawdust before smoking. You can wrap the wood chips in a foil envelope along with the juniper berries and other ingredients and make a few holes with a knife so that smoke can come out of them. This option is good for a homemade smokehouse.
Hot smoking takes place under standard conditions, which were described earlier. As additional tips, it might be recommended to hold the event in a well-ventilated area if you are not smoking outside. Sawdust from trees such as alder, apple, aspen, plum, cherry, birch, and walnut have proven themselves well. Sawdust must be without bark, as it contains tar.
The set of spices is never important. Each person chooses the seasonings that he likes. The main condition is that they are suitable for fish dishes. Basically, in the world it is customary to use rosemary, sage, and mint. By the way, wetting the sawdust prevents the finished fish from having a bitter taste.
What are the secrets of delicious cold smoked fish? First of all, during cold smoking, the processing of the fish product occurs at a temperature of 25 degrees. The quality of the finished product directly depends on knowledge of the stages of the process. The method is good if you want to extend the shelf life of fish and prepare it for future use.
Salmon is ideal for cold smoking. The balyk parts of this fish are often smoked. In no case should the smoking temperature exceed 30 degrees. Violation of these conditions will lead to an increase in the content of carcinogenic substances that are hazardous to health. This will also affect the taste of the salmon, as it will become dry and lose valuable fats.
Cold smoking of salmon involves 2 salting methods: dry and wet. For smoking, you can use a professional home smoker or a unit assembled by yourself. Pre-treatment of the product precedes any smoking. The fish is cleaned and salted. Gently clean the insides, including the caviar and milt. What does it look like? The knife blade is sharpened and an incision is made with its narrow side in the throat area between the pectoral fins. The length of the cut should be no more than 3 cm and end 1 cm before the gill line. The wide side of the blade is then used to pry up the insides and pull them out through the incision.
After this they move on to the gill entrails. They need to be removed not individually, but as a whole. They must retire with the shoulder girdle. This method bleeds the fish, which improves its presentation. At the end of smoking, there are no bloody streaks left on the carcass, which appear if the gills are not removed well enough. You can leave the large scales and remove the small ones. After smoking, the cleaned carcasses acquire a uniform golden color. 
The smoking process itself goes like this.
First, you need to stock up on fuel so that it is enough for 8 hours of smoking. Without this, it will not be possible to maintain the smoke for enough time. During this period, a break in smoking is unacceptable. While working with a fire, you need to periodically monitor it so that it does not give off an intense flame. Otherwise, your fish will be smoked not cold, but hot. Medium-sized fish is smoked for 4 days. For small specimens whose weight does not exceed 500 g, 2 days is enough. Large individuals require up to 1 week. At the end of the process, the fish is not removed from the crossbars, but is left to hang and dry for a while. You can keep it for about 2 days. The fish will acquire an even color and rich taste.
Algorithm:
Smoking in an automatic smokehouse lasts 24 hours. You don't have to be around all this time. Sawdust is loaded cyclically at set time intervals.
How to make a smokehouse yourself?
Smoking fish outdoors is very convenient. If you are near a river, look for a steep slope. Dig a hole here. In the upper part, arrange a tunnel for the chimney. Place a container without a bottom near the chimney. This must be done on the surface. Hang the fish inside the indicated container and begin preparing the fire. The smoke from it should pass to the pipe with the fish. To provide smoke, add wet alder branches. Smoking lasts from 7 to 15 hours, depending on the size of the fish.
Today there are many authoritative studies designed to convince gourmets around the world that eating smoked products is not very healthy. Meanwhile, this does not stop anyone, and people continue to feast on smoked fish, pork or chicken. In fact, most doctors agree on the following - everything in moderation is useful.
We agree with this statement, and therefore we will share interesting recipes for smoked salmon. Do you think that only those who have a real smokehouse can smoke fish? Technology has advanced, and therefore today you can get smoked meat without leaving your home.
Salmon is most often smoked as a whole - it is the uncut fish that turns out the juiciest, preserving the original taste and juiciness. You just need to cut off the head and gut the fish by making a cut on the belly.
However, you can remove the bones and skin from the meat to obtain a fillet - this method of smoking will allow you to get fish that is ready for consumption or use in salads.
Let's move on to the issue of purchasing salmon. How not to buy a spoiled product? This topic is perhaps the most pressing, because it is more profitable for traders to sell “lost” salmon than to throw it away. Therefore, it is frozen or salted, passing it off as lightly salted. Fresh fish has a bright color that is pleasant to the eye - pink or carrot. As soon as it begins to deteriorate, the color begins to turn blue. As for frozen fish, here too you need to be careful when purchasing. So, do not take the fish that has a thick crust of ice on it. As for color, frozen salmon loses its brightness and has an even scarlet matte color.
The recipes will contain the ingredients, taking into account that the fish carcass weighs about a kilogram. However, salmon varies in size. Take this into account when preparing your products.
Smoked salmon recipes:
For this recipe you do not need a smokehouse or other complex equipment. However, something will still come in handy - this is “liquid smoke”. Today it can be bought today in any large store. Once you open a bottle of this product, the smell will take you to the field where barbecue is being prepared. It is this “smoke” that will “smoke” the fish and make the salmon truly aromatic.
Required ingredients:
Cooking method:
Smoked fish can be prepared very quickly. We will prepare the marinade for this recipe according to a scheme that will allow the salmon to become “smoked” in just two days. The secret lies in the fact that the marinade will be kept for a day before we pour it on the fish.
Required ingredients:
Cooking method:
It’s very good if you have an air fryer at home. This universal thing is suitable for preparing any dishes and today is no less in demand than a multicooker.
Required ingredients:
Cooking method:
Today, many people buy a small smokehouse for their home that runs on mains power. This thing allows you to create real smoked products, very quickly and in conditions that are comfortable for the owners. If you want to cook smoked salmon using an electric smoker, then do not forget to prepare sawdust, preferably fruit.
Required ingredients:
Cooking method:
If you have a country smokehouse, you can smoke fish immediately after you have cleaned it. If you want your smoked salmon to be salty, you will need to marinate it before cooking.
Required ingredients:
Cooking method:
If you cook salmon in an air fryer or smoker, the fish must be completely dry. Blot it dry with napkins.
You can add lemon to salmon that you smoke in an air fryer or smoker. To do this, place thinly sliced slices inside the gutted carcass. A few more ingredients to give the fish an interesting aroma are garlic, basil, red hot pepper.
Smoking fish at home is a fun and enjoyable activity. Prepared in a natural way, using herbs, the fish will never compare with store-bought delicacies. Especially if it's smoked salmon.
In addition to its excellent taste and appetizing aroma, salmon is considered a very healthy and dietary product. It contains a large amount of vitamins D, A, E, C, PP and groups B. Salmon meat is also rich in phosphorus, calcium, and iron.
Omega-3 fatty acids, antioxidants contained in fish, rich vitamin and mineral composition have a positive effect on the functioning of vital human organs.
The product is rich in protein, is easily digestible, and gives the body energy. The calorie content of the product is relatively low, although salmon is a fatty variety. Therefore, it can be used by people who care about their health and figure.
100 g of smoked salmon contains:
The recipe for hot smoked salmon is very simple and does not require special skills or effort. Before smoking, the fish must be washed, dried with a napkin and prepared with a marinade. Marinade recipe for 1 kg of salmon fillet (including skin):
Dissolve salt and sugar in cool boiled water (as much as possible), add spices.
Pour the marinade over the fillets until the fish is completely covered. Place in the refrigerator for 24 hours.
Afterwards, remove the fillet from the brine and dry slightly with a paper towel. You can start smoking.
You will need:
Preparation:
Place the wood chips in an even layer on the bottom of the smokehouse. Place tea, juniper and sugar on top. Spices will add piquancy, and sugar will add a nice color.
Secure the grease tray. Grease the fish a little with olive oil and place on a grill for smoking food.
Close the smokehouse lid and put on fire. This could be a gas burner, an electric stove, or a built fire.
After the first smoke appears, smoke the fillet for 40 minutes over low heat. In this case, the temperature in the smokehouse should be from 80 to 90⁰С. 
Once the process is complete, let the salmon cool directly in the smoker. You can, of course, start tasting right away, but it’s better to let the fish sit in the refrigerator for 7-8 hours. Then the dish will have a more pronounced and rich taste.
For the cold smoking method, you can use fish fillets, and if the volume of the smokehouse allows, cook the carcasses whole. If several carcasses will be smoked, it is better that they are approximately the same in weight.
Before the process, the fish must be salted. To do this, make a solution: add 200 g of salt to 1.5 liters of water, boil and cool.
Wash the salmon, place in a bowl, and pour in brine. Spices and herbs may not be used, as the taste of the dish will be rich. Salt in a cool place for two days.
Afterwards, remove from the brine and rinse under running water. Hang in a ventilated, dark place. Let the fish dry for 12 hours. 
The fish is smoked with cold smoke at a temperature of 22-26⁰С. Smoking steaks or small pieces of fillet will require 18-20 hours. If large whole carcasses are cooked, the fish will be ready in two days.
For smoking it is necessary to use wood chips from fruit and berry trees or alder. It is not advisable to stop the process during smoking. Salmon must be smoked continuously, at the correct temperature, with evenly distributed smoke.
After completion, the fish is kept in a dry, ventilated area for one day. And only after this the dish will reveal its true smoked taste.
Bon appetit!
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