Smoked Whole Salmon Sides (Cold & Hot Smoked Duo)

Name: Smoked Whole Salmon Sides (Cold & Hot Smoked Duo)
Cuisine: Israel
Ingredients: 4 × 4–6 kg each Whole salmon sides (skin-on); 3 kg Kosher salt; 1.5 kg Brown sugar; 2 kg Fresh dill; from 20 lemons Lemon zest; 500 g Black peppercorns (cracked); 40–60 kg Wood (alder + apple)

A recipe from Israel.

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Smoked Whole Salmon Sides (Cold & Hot Smoked Duo)

Nutrition (per serving)

520Calories

48 gProtein

6 gCarbs

38 gFat

2 gSugar

1800 mgSalt

Ingredients

4 × 4–6 kg each Whole salmon sides (skin-on)
3 kg Kosher salt
1.5 kg Brown sugar
2 kg Fresh dill
from 20 lemons Lemon zest
500 g Black peppercorns (cracked)
40–60 kg Wood (alder + apple)

Method

Day 1–3 (cure): Mix salt, sugar, dill, lemon zest & peppercorns. Coat salmon sides thickly. Sandwich pairs skin-out → refrigerate 48–72 hours, flipping daily.
Day 4 (rinse & dry): Rinse cure off → pat dry → air-dry in fridge uncovered 12–24 hours to form pellicle.
Day 5 (cold smoke): Cold smoke at 20–30°C (68–86°F) 8–12 hours for silky texture.
Day 6 (hot smoke optional finish): Hot smoke at 80°C (175°F) 2–4 hours for firmer, flakier result.
Day 7 (rest & serve): Rest 24 hours → slice thinly on bias.
Serve on massive platters with cream cheese, capers, red onion, lemon, dill, bagels/pita, and tahini drizzle.