Dinner · Fish and seafood · Lunch · Protein · Techniques ·

Salmón ahumado en caliente

Name: Hot smoked salmon
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: British
Ingredients: 4 pieces of salmon with skin on; 2 tsp sea salt; 2 tsp brown sugar; 1 tsp dried lemon myrtle; 1 tsp black pepper

Así es como hago salmón ahumado en caliente en casa.

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Servings

Prep time

20 minutes

Cook time

1 hour

Here's how I make hot smoked salmon at home.

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Ingredients

4 pieces of salmon with skin on
2 tsp sea salt
2 tsp brown sugar
1 tsp dried lemon myrtle
1 tsp black pepper

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Directions

In a small bowl, mix together the sea salt, brown sugar, dried lemon myrtle, and black pepper.
Rub the mixture evenly over the salmon pieces.
Place the salmon in the refrigerator and let it rest for at least 2 hours, or preferably overnight.
Preheat the smoker to 105°C (225°F). I used a gas grill with some wood chips soaked in water for 20 minutes.
When ready to smoke, place the salmon on a wooden board, skin side down (the board makes it easier to handle the fish).
Smoke the salmon for about an hour or until it reaches an internal temperature of 57°C (135°F).
Once done, remove the salmon from the smoker and let it cool for a few minutes.
Serve and enjoy!