- This smoked salmon requires the use of a Bradley Smoker with the cold smoking attachment
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Mix together salt, sugars, dill & pepper.
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Lay down a sheet of aluminum foil and place a sheet of parchment paper on top.
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Sprinkle half of mixture on the parchment and place the salmon on top and cover with remaining mixture. Be certain that all of the fish is covered.
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Wrap the fillet up into a tight package with the foil and place between two baking sheets (cutting boards or something clean and flat). Place it in the refrigerator with a light weight on top.
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Cure in the refrigerator for 24 hours, flipping after 12 hours.
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Remove excess cure mixture and rinse thoroughly under cold water.
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Pat dry with a clean towel and leave in the fridge uncovered to dry for another 3-4 hours.
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Place the fillet skin-side down on a wire rack in your Bradley Smoker (the Bradley Magic Mats are perfect for smoking salmon).
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With the cold-smoker attachment in place and using your desired bisquettes (I used Bradley’s Pacific Blend, but oak, pecan or alder would work nicely as well), smoke the salmon to 5-7 hours.
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Remove from smoker, wrap in plastic wrap & refrigerate for 2-3 days before skinning and thinly slicing.