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Serves/Makes: about 1/2 pound salmon for each serving

Ingredients:

• 1 each fresh salmon side, boneless
• 1 lb kosher salt
• 1/4 lb granulated sugar
• 1/4 lb light brown sugar
• 1/2 oz ground black pepper
• 1/2 oz allspice
• 1/2 oz ground ginger

How to cook:

• Place the salmon, skin side down, in a suitably sized non-metallic pan. Mix all dry ingredients well, then place on salmon to completely cover.
• Cover the pan and refrigerate the salmon for 18 hours.
• Remove from the refrigerator and rinse all seasoning off the salmon. Drain well and pat dry.
• Return the salmon to a clean, dry pan and place in the refrigerator for 12 hours, UNCOVERED, to allow the salmon to 'dry'.
• Cold-smoke the salmon according to your smoker oven's manufacturer directions.
• Use approximately 2 ounces hickory wood with the temperature set at 100 degrees.
• Smoke the salmon for 15-20 minutes, the turn the smoker OFF and allow to stand, without opening the door, for 4-5 hours.
• Please note that if the salmon is cooked over 100 degrees, it can become mushy in texture.

This recipe for Smoked Salmon Lox serves/makes: about 1/2 pound salmon for each serving

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Main Ingredient: Salmon
Preparation Method: Smoked