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.
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Servings: 4
Calories: 240kcal
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.
Nutrition
Serving: 1g | Calories: 240kcal | Carbohydrates: 11g | Protein: 22g | Fat: 12g | Saturated Fat: 2g | Sodium: 505mg | Fiber: 3g