Salt and Sugar Cured Salmon Cold Smoked on Big Green Egg
Salmon i tymosur is an Albanian preparation of salmon cured with sea salt and sugar, then cold-smoked over apple wood. The curing process draws moisture from the fish while the salt and sugar create a balanced brine that seasons the flesh. Cold smoking at low temperature preserves the delicate texture while infusing subtle smoke flavor. This dish suits home cooks with access to ceramic kamado grills like the Big Green Egg who want to preserve fish traditional style. Serve it thinly sliced as an appetizer, on crackers, or as part of a charcuterie board. What sets this version apart is the precise temperature control required for cold smoking, the use of apple wood for gentle smoke character, and the elegant simplicity of just three ingredients before smoking.
Ingredients
- 1 file salmon fillet, skin-on, cut into strips
- 1 part sea salt, coarse
- 1 part sugar, granulated
Instructions
- 1
Place salmon fillet skin-side down in a deep dish or plate.
- 2
Sprinkle evenly with sea salt, then sugar.
- 3
Cover with plastic film and refrigerate for four hours.
- 4
Open the bottom air vent fully on the Big Green Egg base. Light charcoal with three fire starters and leave the lid open for about twelve minutes.
- 5
Meanwhile, soak a handful of apple wood chips in water.
- 6
Remove salmon from refrigerator and rinse thoroughly with cold water to remove salt and sugar.
- 7
Pat dry with a clean cloth and cut into portions of desired size if filleting.
- 8
Scatter the soaked wood chips over the hot charcoal.
- 9
Place the convEGGtor and position the standard grill grate on the EGG.
- 10
Place salmon fillets on the grate and close the lid.
- 11
Close the bottom air vent to approximately half a centimeter and open the top metal damper approximately one millimeter so the EGG reaches about ninety degrees Celsius.
- 12
Allow salmon to cold smoke for approximately twenty minutes.
- 13
Remove salmon fillets from the EGG, remove skin, and serve with garnish of your choice.
Tips
Cure at least four hours to develop proper salt penetration, but do not exceed eight hours or the salmon becomes overly salty. Check the thickest part by taste-testing a small piece after rinsing.
Soak apple wood chips for at least thirty minutes so they smolder rather than flame, maintaining the low temperature essential for cold smoking without cooking the fish.
Calibrate your temperature monitoring before smoking. The ninety-degree Celsius target is critical; higher temperatures will cook the salmon, lower ones won't develop adequate smoke flavor or food safety.
Good to Know
Refrigerate in an airtight container for up to one week. For longer storage, vacuum-seal and freeze for up to three months.
Complete the curing and rinsing up to two days ahead. Smoke on the day of serving for best texture and flavor.
Serve chilled or at room temperature. Slice thinly and arrange on a board with crackers, cream cheese, or capers. Works as an appetizer, charcuterie component, or brunch item.
Common Mistakes
Skip rinsing thoroughly to avoid overly salty salmon that masks delicate flavor.
Exceed twenty minutes smoking to prevent drying out the delicate cured flesh.
Allow temperature to rise above ninety-five degrees Celsius to avoid cooking the salmon instead of cold-smoking it.
Substitutions
milder or stronger smoke character
FAQ
Can I cold-smoke this salmon without a Big Green Egg?
Any kamado or charcoal cooker with temperature control and indirect heat capability works. Offset smokers set to cold-smoke mode also function, though maintaining ninety degrees Celsius requires careful damper adjustment and monitoring.
What if I don't have apple wood chips?
Cherry, alder, or oak chips produce excellent results. Avoid strong woods like hickory or mesquite that overpower the delicate cured salmon. Soak any chips in water for thirty minutes before use to ensure smoldering rather than flaming.
How long does cold-smoked salmon keep in the refrigerator?
Properly cured and cold-smoked salmon keeps refrigerated for up to one week in an airtight container. For extended storage, vacuum-seal and freeze for three months. The salt content acts as a natural preservative when kept cold.