Divide salmon fillet into 2 or 3 pieces. Wet the surface of each piece with a few drops of Liquid Smoke.
In a large dish, combine salt, sugar, onion powder, and garlic powder; mix well. Drop the salmon into the mixture and coat thoroughly. At this point, you may sprinkle chopped dill on the fillets, if you like.
You will need approximately 2 feet of plastic wrap per salmon fillet. Wrap each coated piece several times over and squeeze out any excess air before folding in the ends. Now take about 1 foot of tin foil and wrap each plastic-covered fillet in the same fashion. Place fully-wrapped fillets in one layer inside a large, resealable plastic bag. The fillets will leak during the curing process so it is important to use a bag with a good seal.
Lay the bag flat inside the bottom of your fridge. Put a large, flat weight, such as a heavy casserole dish, on top of the bag.
Let sit for at least three days (or up to a week), and you will have delicious, home-made cold-smoked salmon. Serve as you would any packaged smoked salmon, or freeze the fillets for later use.
Please use previously-frozen salmon fillets or freeze then thaw a fresh salmon fillet. Freezing kills parasites sometimes found in fresh salmon.
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|Serving Size: 1 Serving (8g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 2 (40%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0.6mg||0 %|
|Sodium 2098.1mg||72 %|
|Potassium 10.4mg||0 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.5g|
|Protein 0.2g||0 %|
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Calories per serving: 5
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