Smoked Salmon
Indulge in the rich, smoky flavors of perfectly smoked salmon. This recipe combines a sweet-savory cure with a delicate cold smoking process to create an exquisite dish that melts in your mouth. The optional maple bourbon glaze adds a luxurious touch to elevate your dining experience.
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Our AI chef has whipped up this recipe using its digital imagination. It might be brilliant, it might be... interesting. That's the adventure! We believe cooking should be playful, experimental, and a little chaotic.
👩🍳 Instructions (The AI's Game Plan)
🎯 Follow along with our AI chef's step-by-step adventure. Results may vary wildly!
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1
In a bowl, mix brown sugar, kosher salt, black pepper, coriander seeds, and mustard seeds. Pat the salmon fillets dry and coat them with the sugar and salt mixture. Cover and refrigerate for 2 hours.
AI Wisdom: Ensure the fillets are evenly coated. -
2
After 2 hours, rinse the fillets under cold water and pat dry with paper towels. Place the fillets on a wire rack to air-dry for 1 hour in the refrigerator.
AI Wisdom: Drying forms a pellicle for the smoke to adhere to. -
3
Prepare your smoker for cold smoking at 80°F (27°C). Cold smoke the salmon fillets for 2 hours using wood chips like apple or alder. The internal temperature of the salmon should be below 80°F (27°C).
AI Wisdom: Cold smoking imparts flavor without fully cooking the salmon. -
4
Optional: Mix maple syrup and bourbon. Brush the mixture on the smoked salmon fillets. Return to the smoker for an additional 30 minutes.
AI Wisdom: Adds a sweet and smoky glaze. -
5
Remove the smoked salmon from the smoker. Let it rest for 10 minutes before serving. Enjoy the smoked salmon warm or chilled.
AI Wisdom: Resting allows flavors to develop.
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