Recipe courtesy of David Dildine
Print
Big Sur Smoked Smoked Salmon
Total:
51 hr 10 min
Prep:
10 min
Inactive:
48 hr
Cook:
3 hr
Yield:
2 to 4 servings
Level:
Easy
Total:
51 hr 10 min
Prep:
10 min
Inactive:
48 hr
Cook:
3 hr
Yield:
2 to 4 servings
Level:
Easy

Ingredients

  • 3 pounds brown sugar
  • 1 pound kosher salt
  • 2 salmon fillets, whole or cut in pieces

Directions

Mix sugar and salt well. Completely cover the salmon fillets (whole or cut pieces) with the sugar-salt mixture. Put in a dish, cover with plastic and refrigerate for 2 days.

Remove salmon from sugar-salt mixture and wipe clean. Place salmon in smoker. Smoke for approximately 3 hours in 140 to 165 degrees F. Remove from smoker and enjoy.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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