Traditional Smoked Salmon
Indulge in the rich, smoky flavors of traditional smoked salmon. The perfect balance of salt, sweetness, and smokiness make this dish a classic favorite. Impress your guests with this restaurant-quality recipe.
🎯 This is AI cooking. We're here to have fun. Let's see what happens!
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 kosher salt, sugar, crushed peppercorns, and lemon zest. Place salmon fillet on a large piece of plastic wrap. Coat salmon with the salt mixture. Drizzle vodka over the fish. Wrap tightly in plastic wrap.
AI Wisdom: Ensure the salmon is evenly covered with the salt mixture. -
2
Refrigerate the wrapped salmon for 24 hours, flipping the fish every 6-8 hours.
AI Wisdom: This process cures the salmon. -
3
Remove salmon from the wrap, rinse under cold water, and pat dry with paper towels. Brush the salmon with maple syrup.
AI Wisdom: Rinsing ensures the right level of saltiness. -
4
Preheat smoker to 200°F (93°C). Place salmon on a lightly oiled grill rack. Smoke the salmon until the internal temperature reaches 140°F (60°C), about 2 hours.
AI Wisdom: Use wood chips like alder or apple for a traditional smoky flavor. -
5
Let the smoked salmon rest for 30 minutes before slicing. Garnish with chopped dill.
AI Wisdom: Resting allows flavors to meld and makes slicing easier.
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