Prep Time: 15 minutes | Cook Time: 4 hours 15 minutes | Curing Time: 2 hours | Makes: 4
INGREDIENTS:
SALMON & CURE:
- 1 Side of Salmon, skinned & cubed
- 1.5 cups Brown Sugar
- ¼ cup kosher salt
- 2 tablespoons Spicy Honey
HONEY SRIRACHA GLAZE:
- 2.5 tablespoons Melted Butter
- 1 tablespoon Sriracha Sauce
- 1 tablespoon Honey
GARNISH:
- Sesame Seeds
- Scallions, Chopped
INSTRUCTIONS:
- Coat the cubed salmon with brown sugar, kosher salt, and spicy honey. Cure in the fridge for at least 2 hours or 30 minutes minimum.
- Rinse cured salmon and air-dry on a baking sheet in the fridge for 1-2 hours until tacky.
- Preheat the smoker to 185°F-200°F with wood chips/chunks for smoke flavor.
- Bring to room temperature, then smoke for 3-4 hours until caramelized, maintaining 185-200°F.
- Prepare honey Sriracha glaze. Glaze salmon and smoke until done. Rest for 5 minutes.
-
Garnish with scallions and sesame seeds.
NUTRITION:
Calories: 380 | Protein: 25g | Carbohydrates: 45g | Fat: 13g | Fiber: 1g
CHEF'S KNIFE TIP:
When cubing and skinning the salmon, use a sharp chef's knife to ensure precise cuts and to make the process efficient. Additionally, when garnishing with scallions, use a sharp knife to achieve clean and uniform slices, enhancing the presentation of your dish.
