Cold Smoked Salmon: Rich Goodness Of Salmon Over Cream

It's no secret that seafood requires some getting used to, but those who adore it will tell you how completely enamoured they are with it. In addition to being wonderfully tasty, seafood offers a number of health advantages and is very high on the list of nutrients that the body needs in order to function properly. A great source of protein and a convenient way to include all the necessary vitamins in your daily diet is seafood. If these incredible health advantages aren't enough to persuade you to eat seafood on a regular basis, try this flavorful and scrumptious Cold Salmon that you can whip up in under an hour to satisfy your seafood cravings. 

Nothing is more delectable than a dish of smoked salmon. Whether it is mixed into creamy scrambled eggs, curled onto a pizza, sliced into a quiche or frittata, or even just thrown into a salad, it provides a tonne of flavour to each meal it is put to. It makes sense that smoked salmon is a staple of grocery store shelves and restaurant menus. But what if you could easily smoke salmon at home without any special tools or a lot of fuss? You may serve the salmon as is once it has been smoked; no further preparation is necessary. Or you can take your smoked salmon one step further by using the appetiser, salad, and main dish ideas offered below.


1 (2-3 lb) salmon fillet, skin on, pin bones removed

1 cup kosher salt

1 cup brown sugar

1/2 cup sugar

1/4 cup lemon juice

1 tbsp lemon zest

1/4 cup fennel seeds, toasted

2 tbsp black peppercorns, toasted and cracked

1 tbsp anise seeds, toasted

1 tbsp dried thyme


Mix all the ingredients thoroughly, excluding the salmon.

Stretch out a sizable piece of plastic wrap. Over the plastic wrap, evenly distribute half of the mixture in the form of a salmon fillet. On the salt mixture, arrange the fish. Spread the remaining salt mixture on top. Use the plastic wrap to completely enclose.

In a baking dish, put the pan. Over the salmon, put a pan, and weigh it down with some canned goods or a block. Make use of roughly 5 pounds.

24 hours in the refrigerator. Flip the salmon after removing the weights and pan. On top of the salmon-wrapped fish, place the weights and salmon bacon. Repeat this process every 24 hours until the salmon is fully cured after 3 days and is firm to the touch at its thickest point.

When the salmon is completely cured, give it a thorough washing in cool water before patting it dry. Place in the refrigerator on a wire rack placed over a sheet pan. For the pellicle to develop, allow it to sit open for 8–12 hours.

All you need to set up a smoker is an old tin, a wire rack, or a real one if you have one. Place cherry pellets inside and torch-light. After burning for 30 seconds, blow the flame out. While turning the grill "on," do not press start. As a result, the fans will be able to push air across the grill without producing heat. 3 to 5 hours of smoking. Take off the grill. Chill. To serve, slice.

The basic foods of the Mediterranean region have traditionally been olives, wheat, and grapes, with seafood chosen over meat as a source of protein. Rich classes have always utilised fish and shellfish as a kind of social identification, not just as delectable foods but also as a means of maintaining good health.