ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Smoked and Cured Salmon with Orange Zest

Photo: David Prince
Active time 15 mins
Total time 15 mins
Yield Makes 2 pounds
Cold-smoking salmon usually requires an elaborate setup. Jason Alley's brilliant trick of quickly smoking the fish, then curing it like gravlax, is a great option for the home cook.

Ingredients

  • 1 center-cut salmon fillet
  • 2 1/2 tablespoons kosher salt
  • 2 tablespoons light brown sugar
  • 1 teaspoon ground coriander
  • Finely grated zest of 1 orange
  • 2 tablespoons vodka

How to Make It

  1. Assemble the smoker by spreading 1/2 cup small, dry hardwood chips over the bottom of the smoker, then place the drip tray and rack directly on the chips. (To jury-rig a smoker, line a wok or disposable aluminum baking pan with heavy-duty foil and spread with dry wood chips; top with another layer of foil—to catch drips—and a rack. Cover the wok or pan by sealing it tightly with a lid or sheet of foil.)

  2. In a well-ventilated area, set the smoker over high heat. After 1 minute, when smoke rises from all sides, put the salmon on the rack, skin side down. Cover and smoke for 20 seconds. Move off the heat; smoke for 30 seconds longer.

  3. Set the salmon, skin side up, in a glass baking dish. Mix the salt, brown sugar, coriander and orange zest; rub the spice mix and the vodka over both sides of the salmon. Cover and refrigerate for 3 days, turning daily.

  4. Rinse the salmon fillet and pat dry. Using a sharp knife, thinly slice the salmon on an angle, cutting toward the tail, and serve.

Cook's Notes

Stovetop smokers and wood chips can be ordered online at cameronscookware.com.