I've been curing salmon for going on thirty years, using Russian recipes I've been given by new immigrants. It is insanely easy to do, and a fraction of the cost of buying smoked salmon in the store. (In fact, you don't even have to "smoke" it with smoke. A half oz of liquid smoke and a half oz of cheap scotch whisky poured over the fish after the initial patting dry and before applying the salt mixture does the trick quite nicely.) A few points I've learned over 30 years. NEVER, NEVER, EVER use table salt in the cure. It MUST be coarse, kosher (style) salt or you are going to wind up with a metallic tasting, impossibly salty, inedible mess! I did it once, never again. Next, Tom let the fish brine for 3 days. I used to do that too. It's a critical mistake. 3-4 days, you will have a hard, rubbery piece of fish. You can see his flattened chunk of fish before he smokes it, and not only does it feel like rigor mortise has set in, it's very, very salty. Brining for 24-36 hours is more than enough, and result in a perfectly flavored, non salty, soft fish. 12-24 hour of brining is fine if you are going to smoke it - the fish will be moister, and softer. Otherwise, thanks for the fennel tip! Sadly, I put up my latest batch of brining about two hours ago, so that has to wait. I encourage you to try it, what Tom has done is an incredibly forgiving recipe, as long as you do not use table salt, you cannot possibly ruin this recipe! Enjoy!
This is always an oldie and a goodie. I make this every holiday season thanks to you and Britt. I’ve actually started making filets for my neighbors as holiday gifts. Suffice to say no one says “no thanks.”
Thank you for how to do it when it is warmer out! It is now very early summer here in CT, and I want to do this. I am getting a cold smoking tube, and was really looking on how to do this now, and not in the colder months. Thank you, and God bless you Chef Tom :)
It was a pleasure meeting you in person after watching all of your vids for years, from Japan to New Mexico to Kansas to finally KC. Keep the recipes coming.
@@Foxikaye0331 I used a salmon cheese ball recipe from Rachael Ray's website, it was excellent! I think it was the Everything Bagel one with the dill and lemon zest. Cheers!
Just made this for Christmas Day brunch and it was incredibly delicious and tasty! Everyone loved it and now i am making it for New Year’s Day. Thank you for such great recipes!
While I have all the proper gear, I still haven't cold-smoked salmon. When I do, I'll use your method. Your "how-to" video is the best I have seen on this subject. Thank you very much.
Man I’m so happy you guys did this! You guys and Mr. Reed are the two I trust the most! I made this with someone else’s recipe and it was wayyy salty. Can not wait to try this one! Thank you as always!
You all prolly dont care but does someone know of a tool to log back into an Instagram account..? I stupidly forgot my login password. I would appreciate any tricks you can give me!
@Tucker Ezekiel I really appreciate your reply. I found the site through google and im in the hacking process now. Looks like it's gonna take quite some time so I will get back to you later when my account password hopefully is recovered.
I want to try this. My husband always smokes salmon for me, but it isn’t the cold smoke. The last smoked salmon he fixed was delicious-I love it with cottage cheese.
Got it curing in the fridge .... first time trying this, but I am starting to learn about cured meats, fermented vegetables/ sauerkraut, cold smoking and how all of this can be applied to not only BBQ, but some really nice horderves or main dishes for parties etc.
Chef Tom that is amazing. I wondered at first why I couldn’t see your breath lol. I’ve watched and learned from you for many years hope the appreciate how skilled you are! Nicely done. 🍻
Made this salmon, came out super delicious. Make sure you have a long and sharp knife to cut it properly. Some other recipes call for 10-12 hours smoking. I did about 6, and 4-5 probably more then enough. Question. Must salmon have a skin on? If I take a skinless salmon, will it get over salted?
Thank you Chef Tom! I have always wanted to make my own smoked salmon, now I know how! What would you do differently in a grill that does not have fans to blow the smoke from the cylinder smoker?
Chef Tom, you've rekindled my passion for BBQ...so much so that I gave my son my propane grill and bought a Yoder with options and seasonings. QUESTION: do you have a recipe for smoked tuna? Similar to salmon? I fish the Sea of Cortez (Cabo) frequently and would love to smoke some tuna on my new grill. Keep the recipes coming!
Have cold smoked salmon this way and it came out delicious! Is there any safety or health reason you can't use same process on cod, herring, haddock etc.? When I type in cold smoking cod, some articles warn that it must be further hot cooked to 140 F which I did, wound up with fish jerky. Appreciate any thoughts.
Another great recipe, I’m going to try this one out for sure. Not big into salmon fishing though, just wondering if anyone has tried this with a lean fresh water fish such as pike or walleye?
Both pike and walleye are too lean for this kind of curing/smoking. If you’re in the upper Midwest, maybe you can get some lake whitefish? It should smoke up well Ike this.
DukeTrout thanks for the reply. I have since looked into it a little more and it seems you’re right, any smoking of these lean fish tend to be hot smokes that actually cook the fish, kind of like the mackerel my mom used to buy when I was a kid. We do have whitefish here and there, i usually fish central Ontario up here in Canada, but I normally target pike, bass and walleye. So maybe I’ll have to pick up a salmon side from the store to cold smoke at home and keep my pike and walleye for shore lunches and hot smoking over the campfire.
Hi Tom! Do I have to use (compulsory) sashimi-grade salmon (previously flash-frozen) or I can take my fresh catch and proceed with the cure and cold smoke? Thanks!
I've make this a lot, its probably one of my favorite recipes. I just noticed on the filet I have today though that it's skinless. Will that make a significant impact or is it still fine?
Is there any advice on the smoking part. I’ve used a smoking tube similar to the one in the video, but my salmon ended up cooked after just 3 hours. I was very confused since I didn’t think the smoke would completely cook it. I guess outside temps weren’t cold enough and a tray of ice would have fixed the problem?
I'm making lox? I need to lower the salinity with a water bath after the brine process. If I cold smoke it for 4 hours Is pink salt cure necessary in the dry brine?
Once it's smoked, how can it be kept -wrapped in the refrigerator? How should a big filet or half filet be kept so it can be eaten in different days? Thanks much?
Another question! I just finished slicing mine. I could not find anything that wasn’t farm raised other than sockeye. Maybe it doesn’t have the fat content that it needs. Mine came out more like jerky than the smoked salmon I’ve had. Fairly dry, super salty, but a good flavor. I followed your recipe exactly other than the type of salmon. Any suggestions for next time?
Any issues with the smoke tube as far as flavour goes. I notice they produce a white smoke vs a desired blue smoke. Also would love to see a video on making smoked salt some time would be nice. Love the vids as always :)
Yes, don’t do so. The salt level is too high for reactive surfaces. Plastic containers are best. I make cold smoked salmon all the time. Also, this brine in this video is too long. 24 hours max or else you’ll have jerky salmon.
This is the 1st time I’d seen anyone use brown and white sugar Thomas style of curing salmon is very particular....the smoker temperature was a little bit too hot... bcuz the white film that’s in running down the middle.... but over all he did ok...keep doing what u do
I've been curing salmon for going on thirty years, using Russian recipes I've been given by new immigrants. It is insanely easy to do, and a fraction of the cost of buying smoked salmon in the store. (In fact, you don't even have to "smoke" it with smoke. A half oz of liquid smoke and a half oz of cheap scotch whisky poured over the fish after the initial patting dry and before applying the salt mixture does the trick quite nicely.) A few points I've learned over 30 years. NEVER, NEVER, EVER use table salt in the cure. It MUST be coarse, kosher (style) salt or you are going to wind up with a metallic tasting, impossibly salty, inedible mess! I did it once, never again. Next, Tom let the fish brine for 3 days. I used to do that too. It's a critical mistake. 3-4 days, you will have a hard, rubbery piece of fish. You can see his flattened chunk of fish before he smokes it, and not only does it feel like rigor mortise has set in, it's very, very salty. Brining for 24-36 hours is more than enough, and result in a perfectly flavored, non salty, soft fish. 12-24 hour of brining is fine if you are going to smoke it - the fish will be moister, and softer. Otherwise, thanks for the fennel tip! Sadly, I put up my latest batch of brining about two hours ago, so that has to wait. I encourage you to try it, what Tom has done is an incredibly forgiving recipe, as long as you do not use table salt, you cannot possibly ruin this recipe! Enjoy!
Is is possible to do in an airfyer? What temp should it be to make sure there's no worms?
This is always an oldie and a goodie. I make this every holiday season thanks to you and Britt. I’ve actually started making filets for my neighbors as holiday gifts. Suffice to say no one says “no thanks.”
This pops up while I'm eating a smoked salmon cream cheese bagel! Great way to start my day
Lucky you. My favorite style bagel.
Thank you for how to do it when it is warmer out! It is now very early summer here in CT, and I want to do this. I am getting a cold smoking tube, and was really looking on how to do this now, and not in the colder months. Thank you, and God bless you Chef Tom :)
OMG I can't get enough of these. Keep them coming.
It was a pleasure meeting you in person after watching all of your vids for years, from Japan to New Mexico to Kansas to finally KC. Keep the recipes coming.
Great Video and instructions... thanks so much!!
I made a smoked salmon cheese ball during the holidays using this, so good!!
How did you make it? Sounds good
@@Foxikaye0331 I used a salmon cheese ball recipe from Rachael Ray's website, it was excellent! I think it was the Everything Bagel one with the dill and lemon zest. Cheers!
I have absolutely no desire to make this or eat this but I had to watch all the way thru because your videos are so 5 star. I was not disappointed 👍🏻
I've been waiting for this video, I cannot wait to try it on my Yoder 640! Thanks for making it!
Man I like smoked salmon, going to have try that recipe. Thanks Tom.
Just made this for Christmas Day brunch and it was incredibly delicious and tasty! Everyone loved it and now i am making it for New Year’s Day. Thank you for such great recipes!
I also made it for New Year’s Day :)
my god you beautiful cooking man. You always make everything look so good
While I have all the proper gear, I still haven't cold-smoked salmon. When I do, I'll use your method. Your "how-to" video is the best I have seen on this subject. Thank you very much.
Man I’m so happy you guys did this! You guys and Mr. Reed are the two I trust the most! I made this with someone else’s recipe and it was wayyy salty. Can not wait to try this one! Thank you as always!
You all prolly dont care but does someone know of a tool to log back into an Instagram account..?
I stupidly forgot my login password. I would appreciate any tricks you can give me!
@Wilson Grey instablaster :)
@Tucker Ezekiel I really appreciate your reply. I found the site through google and im in the hacking process now.
Looks like it's gonna take quite some time so I will get back to you later when my account password hopefully is recovered.
@Tucker Ezekiel it did the trick and I finally got access to my account again. I am so happy:D
Thanks so much you saved my account :D
@Wilson Grey Glad I could help xD
adding capers gives it that nice acidic taste that plays off of the smoke beautifully....good recipe....
Guy Vincent yassss
Awesome thanks
I want to try this. My husband always smokes salmon for me, but it isn’t the cold smoke. The last smoked salmon he fixed was delicious-I love it with cottage cheese.
I made cold smoked salmon every year, but the next time I will do it in your style 👍👍👍
Beautiful recipe Chef. I cold Smoked some cheese lat week and have been wanting to try salmon. I appreciate what you do for the community. 🍻
Really nice job on that Salmon. Beautifully smoked. I’d probably substitute dill for fennel but that’s down to taste. Great video
Looking good 👍. I'm going to try this out.
Çok basit ve çok güzel tarifler paylaşıyor
Got it curing in the fridge .... first time trying this, but I am starting to learn about cured meats, fermented vegetables/ sauerkraut, cold smoking and how all of this can be applied to not only BBQ, but some really nice horderves or main dishes for parties etc.
Chef Tom that is amazing. I wondered at first why I couldn’t see your breath lol. I’ve watched and learned from you for many years hope the appreciate how skilled you are! Nicely done. 🍻
Your grilling & smoking techniques are like a play-by-play football commentator!
great quality of vedeio and smoking salmon possession. I like it.
this looks so delicious!
Made this salmon, came out super delicious. Make sure you have a long and sharp knife to cut it properly. Some other recipes call for 10-12 hours smoking. I did about 6, and 4-5 probably more then enough. Question. Must salmon have a skin on? If I take a skinless salmon, will it get over salted?
I love me some cold smoked salmon!
There's a cool little bistro in Sacramento where we used to go on the weekends. One of my favorites was there gravlax and bagels.
Thank you Chef Tom! I have always wanted to make my own smoked salmon, now I know how! What would you do differently in a grill that does not have fans to blow the smoke from the cylinder smoker?
My man! I am so doing this when I get back from deployment, that’s my go breakfast meal! I can’t wait to try it for myself.
Chef Tom, you've rekindled my passion for BBQ...so much so that I gave my son my propane grill and bought a Yoder with options and seasonings. QUESTION: do you have a recipe for smoked tuna? Similar to salmon? I fish the Sea of Cortez (Cabo) frequently and would love to smoke some tuna on my new grill. Keep the recipes coming!
Très très bon Chef Tom!!!!
Simply delicious chef thank you for sharing this one with me.
Great video Brother.
Great looking product, a lot of time and effort.👍🏼
That looks great. Could you do this without the skin on the Salmon or do you need it to hold the fish together?? Thanks
I do it without the skin, it turns out very tasty.
Awesome as usual!
I too want to know what that hot plate is. Great video as usual!
I need that bagel right now!
Awesome video! Thanks man!!!
@3.57 the salmon fillet is diff as in its a belly fillet....after 3 days it turns into a tail side fillet !!!!....lol
Have cold smoked salmon this way and it came out delicious! Is there any safety or health reason you can't use same process on cod, herring, haddock etc.? When I type in cold smoking cod, some articles warn that it must be further hot cooked to 140 F which I did, wound up with fish jerky. Appreciate any thoughts.
Awesome video, as always very informative. Thank you
Great job my friend
Thanks for the idea, especially about putting a bowl of ice in. I didn't know you could just leave the Yoder on with the fan running like that.
I like this guy
Super nice video. Thanks
I didn't know they allowed Tom inside.
What does that even mean???
Lmaooooo
Can’t wait to try! How long does this hold in the fridge? Can you vac seal and freeze batches of this?
e10ization curious to know as well
Wow that looks amazing..!
You should do a 60 day aged brisket I want to see what your opinion on it :)
looks so yummy and legit :)
id love to see you make some polish kielbasa
Another great recipe, I’m going to try this one out for sure.
Not big into salmon fishing though, just wondering if anyone has tried this with a lean fresh water fish such as pike or walleye?
Both pike and walleye are too lean for this kind of curing/smoking. If you’re in the upper Midwest, maybe you can get some lake whitefish? It should smoke up well Ike this.
DukeTrout thanks for the reply. I have since looked into it a little more and it seems you’re right, any smoking of these lean fish tend to be hot smokes that actually cook the fish, kind of like the mackerel my mom used to buy when I was a kid.
We do have whitefish here and there, i usually fish central Ontario up here in Canada, but I normally target pike, bass and walleye.
So maybe I’ll have to pick up a salmon side from the store to cold smoke at home and keep my pike and walleye for shore lunches and hot smoking over the campfire.
Looks delicious 😋
I have that same measuring cup set :D
Many thanks mate !!!
Skin crisped in toaster oven over crunched foil is omg delish, my dog taught me that.
Amazing!
Great video! Thanks
ooooooh, nice tease on that smoked salmon chowder
Hi Tom! Do I have to use (compulsory) sashimi-grade salmon (previously flash-frozen) or I can take my fresh catch and proceed with the cure and cold smoke? Thanks!
Another great video!
I've make this a lot, its probably one of my favorite recipes. I just noticed on the filet I have today though that it's skinless. Will that make a significant impact or is it still fine?
this entire video was aromatic
Coffee/spice grinder to get them peppercorns opened up along with the rest of them spices...🙂👍
Those fennel seeds look a lot like caraway. Caraway is very popular in Germany, where it is known as "Kümmel".
Great video! Can I do this on any pellet smoker?
You sure can. Thanks for watching!
Hi, brilliant video, can I use softwood pellets? Thanks
I would never use softwood pellets for anything... especially smoking.
Is there any advice on the smoking part. I’ve used a smoking tube similar to the one in the video, but my salmon ended up cooked after just 3 hours. I was very confused since I didn’t think the smoke would completely cook it. I guess outside temps weren’t cold enough and a tray of ice would have fixed the problem?
HI! Thanks for the awesome video. In your printed recipe, it states to toast the anise, but in the video you do not. Which method is correct?
Eggs Bennie with cold smoked sockeye now on my radar.....
MAGICAL!!!
Salmon are beginning to run in Northern California. I’m going in 3 days.
how long can i keep this for? Can I make this a few days beforehand? Should I refrigerate it sliced or keep it whole and slice the day of?
I'm making lox? I need to lower the salinity with a water bath after the brine process. If I cold smoke it for 4 hours Is pink salt cure necessary in the dry brine?
The heat coming off Chef Tom's breath has him looking like a bowling alley vaper.
Once it's smoked, how can it be kept -wrapped in the refrigerator? How should a big filet or half filet be kept so it can be eaten in different days? Thanks much?
What happens if you take the skin off the salmon before the curing and smoking process?
Why do you use white sugar in addition to brown sugar? And can you substitute white sugar for brown sugar? Thx
Another question! I just finished slicing mine. I could not find anything that wasn’t farm raised other than sockeye. Maybe it doesn’t have the fat content that it needs. Mine came out more like jerky than the smoked salmon I’ve had. Fairly dry, super salty, but a good flavor. I followed your recipe exactly other than the type of salmon. Any suggestions for next time?
Any issues with the smoke tube as far as flavour goes. I notice they produce a white smoke vs a desired blue smoke.
Also would love to see a video on making smoked salt some time would be nice. Love the vids as always :)
I got one and with good airflow it's shockingly not bad.
I get clear smoke and if you look in the vid you can see his breath. Anything warm will look white.
Seafood recipe are off the chain! Your recipe are delightfully tasty. Could I ask if you could smoke a watermelon?
What brand and model is the induction hot plate?
You should do Biscuits and Gravy
My exact words to my wife "Tell me we don't need a pellet smoker after this."
I do have a question for you. In comparison salmon technique. Curing your salmon versus just smoking your salmon. Why do we need to cure salmon?
When you add brown sugar to the cure does it make it sweet in the end product?
any thoughts on curing in a metal container ?
Yes, don’t do so. The salt level is too high for reactive surfaces. Plastic containers are best. I make cold smoked salmon all the time. Also, this brine in this video is too long. 24 hours max or else you’ll have jerky salmon.
@@muzaaaaak
Can you do this on a charcoal grille and can you use wood instead of pellets?
This is the 1st time I’d seen anyone use brown and white sugar Thomas style of curing salmon is very particular....the smoker temperature was a little bit too hot... bcuz the white film that’s in running down the middle.... but over all he did ok...keep doing what u do
Thank you for this! :)
Can you do this only using salt?
I wonder if I could do this in my Summit Kamado on a chilly day running the billows kit...
I have a question. Can we use any salmon or does it need to be sashimi grade for this recipe? I was wondering since we aren't really cooking it.
Do you lose all the great oils of the aromatics in the cloth as you crush them?
OMG, awesome brow, congratz
Is there a way to replice this in an air fryer?