Kippered Salmon - Recipe
This recipe is really easy to undertake, and you will be making delicious kippered salmon with ease once you read through it. There are so few steps to this cooking process that you will realize right away that all you really need is time and some patience to make delicious kippered salmon.
Equipment
- Stovetop smoker along with alder or cherry wood chips.
Ingredients
- 1/2 Ibs fresh salmon filets with skin – cut into 4 inches pieces crosswise
- 1 cup dark rum
- 1/2 cup dark brown sugar
- 1/4 cup coarse sea salt or kosher salt
- 1 tbsp ground black pepper
Instructions
- Rinse off the salmon and blot dry. Feel for bones and remove any. Cut shallow slits into the salmon skin at 1-inch intervals. The KastKing Fillet Knife will do the job just amazing.
- Put the fish in a baking dish and add the rum to marinate. Allow to marinate in the fridge for about 30 minutes. Turn twice.
- Remove from the marinade and drain with a colander and blot dry. Discard the rum. Wipe out the baking dish.
- To make the rub, combine sugar, salt, and pepper in a large bowl and mix well. Break any lumps in the brown sugar up with your fingers. Put 1/3 of the rub into the bottom of the baking dish. Put fish pieces into the dish, skin side down.
- Sprinkle remaining rub over the fish and pat into the meat. Cover with plastic wrap and let cure for four hours in the fridge.
- Remove from the fridge and rinse the fish, then blot dry. Arrange the fish skin side down on a wire rack and let dry in the fridge for about 2 hours. This will create the pellicle, a sticky surface that lets the smoke flavor stick to it.
- Set up your stovetop cooker or an electric smoker, and add woodchips. Put the salmon into the smoker with the skin side of the fish down. When the first hint of smoke appears, lower the heat to medium. If you don't have much space for a smoker, you can check some of the best small electric smokers and see which will suit you the most.
- Cook until just cooked through, which is usually about 45 minutes. The fish should break up easily into clean flakes when done. You can also use an infrared thermometers to check the temperature of the fish. If it is done, it should be at about 140 degrees. If you don't have one yet, make sure you read our guide on the best infrared thermometers which will help you in your cooking.
- Transfer to a wire rack over a sheet pan and allow to cool to room temperature. You will be able to keep this dish fresh in the fridge for about three days. It can be frozen for up to three months.
Nutrition
Calories: 350kcal