Cold Smoking Salmon Recipe

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.

Ingredients

1 Pound salmon

1 Tbsp pepper flakes

1 Tbsp fennel

1 Tbsp dill

½ Tsp salt and sugar

Preparation

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).

Once you're done curing your 1 pound salmon, you end up with gravlax which is graved salmon filled with seasoning.

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 100ºF (37.8ºC). Once you’re done smoking it, you can now enjoy the delicious taste of salmon!

Recipe by: Fishing With Rod

Maple
Wood

Maple Wood Bisquettes

With a mildly smoky, sweet and subtle flavor, Maple Bisquettes are perfect for smoking turkeys, and enhancing the taste of poultry and game birds.

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