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curing smoked salmon in a rub
Adapted from Cooks Country

Smoked Salmon Tacos

Make sure to trim the excess fat from the meat. For even cooking, cut fillet or side of salmon into 1/2 lb. portions. Use a mild wood chip, such as Adler or cherry.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Curing Time 4 hours
Total Time 6 hours 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the cure
  • 2-3 lbs. wild-caught salmon, trimmed and cut into 1/2 lb. portions
  • 1 cup light brown sugar
  • 1/4 cup Kosher salt
  • 1 Tbsp granulated garlic powder
For the salmon glaze
  • 2 Tbsp apricot preserves
For taco salsa
  • 1 finely chopped celery stalk
  • 1 Granny Smith apple, shredded
  • 1 carrot, shredded
Taco sauce
  • 1/2 cup mayonnaise
  • 1/4 cup dijon mustard
  • 2 tsp lemon juice
  • 1/2 tsp lime juice
  • 1/4 tsp ground cumin

Method
 

Prepare the salmon
  1. Mix the light brown sugar, Kosher salt, and garlic powder together with a whisk, until no clumps remain.
  2. Roll the trimmed salmon portions in the cure and evenly coat.
  3. Place fish in a zip lock bag and pour the remaining cure into the bag. Remove the air and seal tightly. Place in the refrigerator for at least 4 hours, up to 24 hours. Flipping it halfway through the curing process.
Smoking the salmon
  1. Prepare the smoker and set for an optimum temperature of 225ºF.
  2. Remove the salmon from the cure. Discard the remaining cure. Rinse the salmon and pat dry.
  3. Apply the 2 Tablespoons of apricot preserves, mixed with 1 Tablespoon of water and microwaved for 40 seconds, to the salmon.
  4. Place the thicker part of the fish closer to the fire, it can absorb more heat.
  5. Cook to an internal temperature of 135º. No need to flip the fish. Should take 90 minutes, up to 2 hours.
  6. Meanwhile prepare the vegetable garnish by mixing the celery, apple, and carrot in a bowl. Chill until ready to serve.
  7. For the taco sauce, mix the mayo, mustard, lemon juice, and cumin in a dish and refrigerate until ready to serve.
  8. Once smoked, remove the salmon from the smoker. Tent with foil and rest for 5-7 minutes.
  9. Remove from foil tent. Remove and discard fish skin. Place meat in a bowl and coarsely break apart with a fork.
  10. Add a pinch of salt, if desired.
  11. Serve with warmed flour tortillas, sauce, vegetable salad, and cut arugula or microgreens.