How To Cold Smoke the Salmon with Recipes and Its Benefits

We all know Salmon is a great food for our health as it has omega-3 fatty acids which many fishes have. In this article, we are going to show you How to Cold Smoke the Salmon and where to buy a best Cold Smoked the Salmon for a good price! Then we have a salmon recipe for you to try!

But before we begin, let’s quickly go through the benefits of salmon fish!

Benefits of salmon fish

Salmon is a highly nutritious food packed with various nutrients that offer numerous health advantages, including:

Heart Health

Rich in omega-3 fatty acids, salmon can help mitigate inflammation, lower blood pressure, and reduce cholesterol levels. This contributes to a decreased risk of heart disease, strokes, and arrhythmias.

Brain Health

The omega-3s found in salmon support cognitive function and may guard against cognitive decline and neurodegenerative conditions. Consuming fish at least twice weekly is associated with a 10% reduction in dementia risk and a 30% decrease in the likelihood of developing Alzheimer’s disease.

Protein

Salmon is an excellent source of protein, essential for preserving muscle mass, supporting bone health, and aiding recovery after injuries.

B Vitamins

Salmon is rich in B vitamins, including B3, B6, and B12. These vitamins play a crucial role in converting food into energy, facilitating DNA creation and repair, and reducing inflammation.

Vitamin D

A 4-ounce serving of salmon provides nearly 75% of the daily recommended intake of vitamin D, vital for immune function, overall health, and disease prevention.

Selenium

This fish is a good source of selenium, an essential trace mineral important for maintaining healthy thyroid function.

Astaxanthin

Wild-caught salmon is rich in astaxanthin, a carotenoid that offers antioxidant properties, helps reduce inflammation, and may have anticancer effects.

Detailed recipes of cold smoked salmon

Cold smoked salmon is a delicacy that requires careful preparation to achieve the right flavor and texture. Here’s a detailed recipe to guide you through the process:

Ingredients

For the Salmon:
Salmon Fillet: 1 whole side (skin on, boneless)
Kosher Salt: 1 cup
Brown Sugar: 1/2 cup
Black Pepper: 1 tablespoon (freshly ground)
Dill (optional): Fresh or dried, for flavoring
Citrus Zest (optional): From 1 lemon or orange, for added flavor

Equipment Needed
Cold Smoker: A dedicated cold smoking unit or an adaptation of a regular smoker.
Wood Chips: Alder, cherry, or applewood are popular choices.
Plastic Wrap: For curing.
Baking Sheet: For curing the salmon.
Cooling Rack: To place the salmon on during drying.

Instructions

1. Prepare the Salmon
Clean the Salmon: Rinse the salmon fillet under cold water and pat dry with paper towels.
Remove Pin Bones: Use tweezers to remove any pin bones from the fillet.

2. Make the Cure
Combine Ingredients: In a bowl, mix the kosher salt, brown sugar, black pepper, and any optional ingredients like dill or citrus zest.

3. Cure the Salmon
Apply the Cure: Lay the salmon skin-side down on a baking sheet. Evenly coat the flesh side of the salmon with the curing mixture.
Wrap the Salmon: Tightly wrap the salmon in plastic wrap to prevent air exposure.
Refrigerate: Place the wrapped salmon in the refrigerator for 12 to 48 hours. The longer you cure it, the firmer and saltier it will become. Flip the salmon every 12 hours for even curing.

4. Rinse and Dry
Rinse the Cure: After curing, remove the salmon from the refrigerator and unwrap it. Rinse off the curing mixture under cold water to remove excess salt and sugar.
Pat Dry: Dry the salmon with paper towels.
Form a Pellicle: Place the salmon on a cooling rack and let it air dry in the refrigerator for 1 to 3 hours. This forms a tacky surface (pellicle) that helps smoke adhere better.

5. Cold Smoke the Salmon
Prepare the Smoker: Set up your cold smoker according to the manufacturer’s instructions. The temperature should be kept below 90°F (32°C).
Add Wood Chips: Add your choice of wood chips to the smoker.
Smoke the Salmon: Place the salmon in the smoker. Smoke for 6 to 12 hours, depending on your flavor preference. Make sure to monitor the temperature to ensure it stays cold.

6. Slice and Store
Slice the Salmon: Once smoked, remove the salmon from the smoker. It can be sliced thinly against the grain for serving.
Store the Salmon: Wrap the smoked salmon in plastic wrap and store in the refrigerator for up to a week or vacuum-seal and freeze for longer storage.

Serving Suggestions
– Serve cold smoked salmon on bagels with cream cheese, capers, and red onion.
– Use it in salads, pastas, or as a topping for crackers with dill and lemon.

Safety Notes
– Ensure you use fresh, high-quality salmon, preferably sushi-grade.
– Cold smoking carries a risk of pathogens if not done properly. Always use safe food handling practices.

Enjoy your homemade cold smoked salmon!

Where To Buy Cold Smoke the Salmon

In 1978, Des Fitzgerald built several water runs and raised trout successfully for a few years, selling to the local restaurants and markets. Ducktrap River Fish Farm was named after Ducktrap river. A body of water that flows into the Kendall Brook. This was the beginning of a journey that started as a dream and is now a nationally recognized smoked seafood brand.

Ducktrap River Fish Farm is named after the river into which the Kendall Brook flows into. So, you can visit https://ducktrap.com/ to buy best cold smoke salmon.
Trout farming in Maine was perilous and after endlessly mending the nets that barely slowed down marauding otters, raccoons, skunks, and owls, Des decided to experiment with smoking some of his trout. He contacted the Federal Government to receive a booklet on how to build a smoker and smoke fish.
Another building went up on his property, this time a smokehouse the size of a small icehouse (4’ x 4’). Des buried an old wood stove in the ground of the smokehouse and started smoking trout.

Over 40 years, Ducktrap River of Maine has gone from two workers to 100+ employees. What started as a small trout farm selling to local businesses has blossomed into a full scale 125,000 sq. ft. smoked seafood campus. Today all 4 of our brands (Ducktrap, Kendall Brook, Winter Harbor, Spruce Point) are sold across the United States.

Best yummy recipe with salmon fish

Here’s a delicious recipe for Honey Garlic Salmon that’s easy to make and packed with flavor.

Honey Garlic Salmon Recipe

Ingredients:
– 4 salmon fillets
– 2 tablespoons olive oil
– 3 tablespoons honey
– 3 cloves garlic, minced
– 2 tablespoons soy sauce (or tamari for a gluten-free option)
– 1 tablespoon fresh lemon juice
– Salt and pepper, to taste
– Lemon slices and chopped parsley for garnish

Instructions:

1. Prepare the Marinade: In a small bowl, whisk together the honey, minced garlic, soy sauce, and lemon juice. Set aside.

2. Season the Salmon: Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.

3. Cook the Salmon: In a large skillet, heat the olive oil over medium heat. Add the salmon fillets skin-side down and cook for about 4-5 minutes until the skin is crispy.

4. Add the Marinade: Carefully flip the salmon fillets, then pour the honey garlic marinade over them. Cook for an additional 3-4 minutes, spooning the sauce over the salmon as it cooks.

5. Check for Doneness: The salmon should be cooked through and flaky. If you prefer it well done, you can cook it a bit longer but be careful not to overcook.

6. Serve: Remove the salmon from the skillet and drizzle any remaining sauce over the top. Garnish with lemon slices and chopped parsley.

Enjoy!
Serve the honey garlic salmon with steamed vegetables, rice, or a fresh salad for a complete meal. Enjoy!