Cold smoking salmon is a task that is not only simple but flavorful as well. As we are in a season where a lot of salmon spawn, it only seems right that there should be a delicacy for salmon.
Video Link: https://www.youtube.com/watch?v=uX07sRPZw_E
Ingredients:
1 pound salmon
1 tbsp pepper flakes
1 tbsp fennel
1 tbsp dill
½ tsp salt and sugar
Directions:
1. In one bowl, mix ½ tsp salt and sugar together with other seasonings of your choice ( 1 tbsp pepper flakes, 1 tbsp fennel, 1 tbsp dill, etc..).
2. Once you’re done curing your 1 pound salmon, you end up with gravlax which is graved salmon filled with seasoning.
3. In order to have that perfect salmon to bisquette flavor ratio, smoke your salmon for 6 hours. Cold smoke with maple bisquettes. The temperature is always below 100 F (37.8C). Once you’re done smoking it, you can now enjoy the delicious taste of salmon!
Recipe by: Fishing With Rod
