Saumon parfaitement fumé au fumoir

Ingrédients

• 1/2 cup (120 g) salt (Kosher or sea salt)
• 1/2 cup (100 g) brown sugar
• 4 cups (960 ml) water
• 1 tablespoon (15 ml) black peppercorns
• 1 tablespoon (15 ml) coriander seeds
• 1 cup (240 ml) apple cider vinegar
• 2-3 sprigs of fresh dill (optional)
• 2 lbs (900 g) fresh salmon fillet, skin-on
• 2 tablespoons (30 ml) maple syrup or honey (optional)
• Wood chips for smoking (e.g., alder, cherry, or hickory)

Préparation

1. 1

   In a large bowl, dissolve salt and brown sugar in water. Add black peppercorns, coriander seeds, vinegar, and dill. Mix well.

2. 2

   Place the salmon fillet skin-down in the brine. Ensure it’s completely submerged. Cover and refrigerate for 3-8 hours.

3. 3

   After brining, rinse the salmon under cold water to remove excess brine. Pat dry with paper towels and let it rest on a rack for 30 minutes to form a pellicle.

4. 4

   Preheat your smoker to 225°F (107°C).

5. 5

   Brush the salmon with maple syrup or honey (if using). Add wood chips to the smoker according to manufacturer's instructions.

6. 6

   Place salmon in the smoker skin-side down. Close the lid and smoke for 1-2 hours, until the internal temperature reaches 145°F (63°C).

7. 7

   Remove from smoker and let cool slightly. Slice and serve with your favorite accompaniments.