Hot Smoked Salmon With Salsa Verde Recipe
Prep Time:
15 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • ½ cup granulated sugar
  • ½ cup kosher salt
  • 2 teaspoons piment d'Espelette, divided
  • 3 pounds salmon filet
  • ¼ cup chopped dill
  • ¼ cup chopped parsley
  • 1 small shallot, finely chopped
  • 1 large garlic clove, finely chopped
  • ¾ cup olive oil
  • 1 lemon
Directions
  1. In a small bowl, combine the sugar, salt, and one teaspoon piment d'Espelette.
  2. Sprinkle the cure over the salmon, spreading it around to coat the filet.
  3. Refrigerate for 5 hours.
  4. Rinse the salmon and pat it well with a paper towel to dry.
  5. Heat a smoker to 400 F.
  6. Place the salmon on a roasting rack and place the rack in the smoker. Smoke until the internal temperature reaches 145 F (or your desired doneness), about 20 minutes.
  7. Meanwhile, combine the herbs, shallot, garlic, olive oil, and remaining 1 teaspoon piment d'Espelette in a small bowl.
  8. Zest the lemon into the bowl and stir to combine.
  9. Remove the salmon from the smoker and place it on a large serving dish.
  10. Drizzle with the salsa verde and sprinkle with lemon juice, if desired.