Just five ingredients, a few hours, and no fussing about with wood chips–with Suvie’s help, making your own “smoked” salmon is less expensive than buying it, and it couldn’t be easier to make. The process allows you to truly make the recipe your own: add less salt or sub in some lemon pepper and dill sprigs. Keep this recipe in your back pocket for an effortless way to reduce food waste. When you know you won’t get to that salmon in time, “smoke” it for later. Maybe you’ll serve it smorgasbord-style next to mustard, pickles, bread, and cheeses; or maybe you’ll perk up tomorrow’s bagel with cream cheese and flaked “smoked” salmon.
Smokeless Smoked Salmon
- 1 tbsp brown sugar
- 1 tbsp liquid smoke
- 2 tsp kosher salt
- ½ tsp ground black pepper
- 14 oz skinless salmon fillets
1) Mix brown sugar, liquid smoke, kosher salt, and ground black pepper in a vacuum seal or zip lock bag. Add salmon and toss gently to coat. Vacuum seal bag (here is our DIY guide to vacuum sealing), place bag in a Suvie pan, cover with water, and insert into upper right cooking zone. Fill reservoir, input settings, and cook now or schedule.
My Cook > Multi-Zone Settings
Protein: 130°F for 1 hour
Vegetable: 0 minutes
Starch: 0 minutes
2) After the cook, remove pan from Suvie and remove salmon from bag. Brush excess marinade from salmon, flake into large pieces, and serve alongside accoutrements.
Nutritional Information per serving (4 servings per recipe): Calories 153, Total Fat 6g, Total Carbohydrates 2g, Total Sodium 1208mg, Total Protein 21g