Hot Smoke Salmon with Pastrami Spice
Hot Smoke Salmon with Pastrami Spice
Smokers have become quite popular and accessible for many people who enjoy cooking. Modern smokers are designed to be user-friendly and can produce delicious, flavorful results with relative ease. Here is a recipe to get you started.
Ingredients
- 1 lb salmon cut into 4, 4 oz. filets
- 1 quart Water
- 1/4 cup salt
- 2 Tbsp Brown sugar
- 2 Tbsp Black peppercorns whole
- 1 Tbsp ground coriander
- 1 Tbsp mustard seed
- 1 Tbsp Brown sugar
- 1 Tbsp Ground paprika
- 2 tsp Garlic powder
- 2 tsp Onion powder
Instructions
- Remove salmon from packaging and allow to thaw overnight under refrigeration, loosely covered with wrap.
- Add half the water, kosher salt and light brown sugar to a small saucepan. Bring to a boil over a medium-high setting to dissolve the salt and sugar.
- Remove from the heat, add the remaining water and transfer to a container in the fridge to chill fully.
- Add the thawed Salmon portions to the completely chilled brine and allow to marinate for 8-12 hours or overnight.
- Add all the whole spices to a food processor or blender. Pulse on high about 5-10 times to crush the whole spices. Do not pulverize completely as you want some coarse texture to remain. Toss with the remaining ground spices and sugar.
- Remove the Salmon from the brine and place on a plate. Pat dry and allow to sit at room temperature for 1 hour. Toss the Salmon in the spice rub, taking care to coat completely.
- Prepare and set your smoker to 225℉. Place the fillets directly onto the racks of the smoker and hot smoke for 60-90 minutes, or until the internal temperature of the Salmon reaches 145℉.
- Remove from the smoker and enjoy immediately or allow to cool, wrap tightly and reserve under refrigeration to use at a later time.