An incredible recipe on how to prepare delicious Chilean smoked salmon, a classic from the southern Chilean cuisine that you can now make right at home.
Contents
How to make Smoked Salmon?
The preparation time might vary depending on the size of the fillet or the smoker used, but undoubtedly, experience will help you find the exact timing as you experiment with different types of wood chips such as ulmo or oak.
Nutritional Information
Category: Appetizers
Cuisine: Chilean
Calories: 300
Preparation: 12 hours
Cooking: 4 hours
Servings: 4 people
Chilean Smoked Salmon recipe
Ingredients
- 4 salmon fillets
- 4 tablespoons salt
- 1 tablespoon sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons pepper
- Vegetable oil
- Wood chips
Preparation
- In a medium bowl, mix salt, sugar, garlic powder, onion powder, and pepper with a wooden spoon. Without removing the skin, brush the skinless side of the salmon fillets with oil, spreading it with a brush, and sprinkle the seasoning mixture generously over them, enough so that the oil does not completely moisten it.
- Wrap the fillets together on the skinless side, distribute them on a shallow dish, cover with plastic wrap or aluminum foil, and let them rest in the refrigerator for at least 12 hours.
- Remove from the refrigerator and rinse the fillets in cold water, ventilate for 60 minutes until a glossy, gummy film forms on the salmon, which will prevent it from drying out during smoking.
- Distribute the fillets skin-side down on a pre-oiled rack. Bring the smoker to 158°F (70°C) and cook the salmon for 3 to 4 hours or until the inside of the salmon reaches a temperature between 130 to 140°F (55 to 60°C).
- A second option is to bring the smoker to a temperature between 50°C and place the salmon for 2 hours, then increase the temperature to 158°F (70°C) and cook for another 2 hours.
- Finally, increase to 176°F (80°C) and cook for 1 hour or until the internal temperature reaches between 130 to 140°F (55 to 60°C).
Additional tips
You can freeze smoked salmon for up to two months without any problems, ideally in pieces that you can thaw separately and thus use only what you need.
Did you know?
Food smoking is a very ancient technique used to preserve foods such as meats and fish for extended periods.
