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SMOKED SALMON



step 1 - BRINE the salmon

  • leave skin on

  • soak over night in the brine

  • ( brine is same as karaage cauliflower marinade )

step 2 - PELLICLE ( next day )

  • rinse brine off under running water

  • pat dry with paper towel

  • set on smoking dry rack skin side down

  • leave out uncovered for 2 hours minimum ( 4 hours max)

  • " let the pellicle develop"

step 3 - SEASON (after sitting around drying out for 3 hours )

  • season salmon

  • add brown sugar / sesame seeds with chili crisp oil to top

step 4 - SMOKE it

  • smoke it

  • put in oven, stick in probe to largest piece of salmon

  • set oven dial to "smoke", press start

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