Signature Dish of Crash

Brown Sugar Smoked Salmon

1 cup packed dark brown sugar
1/2 cup kosher salt
1 teaspoon coarsely ground pepper
1 teaspoon ground coriander

Combine all ingredients in a Ziplock bag. Seal, and mix well. Store away from heat and light.

Sprinkle some fish cure on the bottom of a glass baking dish. Place the fish fillets on top and sprinkle more cure over it. Cover the fish with plastic wrap and cure in the refrigerator for 4 hours. Wipe or wash the cure off the fish and blot dry.

Smoke the fish, using the following guidelines from the University of Minnesota Extension Service:

Place short stem of meat thermometer in thickest portion of flesh of largest fish.
Put fish in smoker when air temperature is 100° F (you need a second thermometer to measure this).
During smoking, air temperature should rise to 225° F
Fish flesh should reach 180° F and be kept there for 30 minutes.
Fish flesh must be stored in refrigerator. Use within one month.

Back to recipe index.