Entrée: Australia – Hot-Smoked Tasmanian Salmon

Serving Size: 6

Approximate Time

Prep 10 min

Cook 1 hr

Additional 15 min

Total 1 hr 25 min

Ingredients

2 1 / 2–3 lb / 1.2–1.5 kg Tasmanian salmon fillet (skin on), pin-boned
1 / 4 cup (50 g) sea salt
2 tbsp (25 g) brown sugar
1 tsp crushed black pepper
Lemon slices, dill sprigs, olive oil, and capers to taste
Woodchips for smoking (apple or Tasmanian hardwood)

Instructions

1. Mix salt, brown sugar and crushed pepper and rub evenly over the salmon; place skin-side down in a tray, cover and refrigerate 4–8 hours to cure.  
2. Rinse briefly under cold water, pat dry thoroughly and air-dry on a rack in the fridge for 1–2 hours until tacky.  
3. Prepare a smoker or a barbecue with a smoker box: heat to a steady 90–110°C and add soaked woodchips to generate smoke.  
4. Place salmon skin-side down on the smoker and hot-smoke for 45–60 minutes until the fish is cooked through, flaky and lightly golden. Internal temp ~60–63°C.  
5. Allow to rest 10–15 minutes, then slice. Serve warm or chilled with lemon, dill, capers and a drizzle of olive oil.