Classic Smoked Salmon
Photo by Giovanna Kamimura from Pexels 📸 Stock Photo (Reality Check)

Classic Smoked Salmon

Elevate your dining experience with this Classic Smoked Salmon recipe. The salmon is cured to perfection with a blend of salt, sugar, and aromatic spices, then cold smoked to achieve a delicate texture and rich flavor profile. Perfect for brunch or as an elegant appetizer.

📜 View History
🤖 AI-Generated Recipe 🧪 Cook at Your Own Adventure Seafood Gluten-Free Dairy-Free

🎯 This is AI cooking. We're here to have fun. Let's see what happens!

Our AI chef has whipped up this recipe using its digital imagination. It might be brilliant, it might be... interesting. That's the adventure! We believe cooking should be playful, experimental, and a little chaotic.

AI Confidence Level:
91% "This should work... probably!"
⏱️
Total Time 15 minutes
👨‍🍳
Difficulty Medium
👥
Servings 7
📂
Category Main Dishes

🥘 Ingredients (AI's Shopping List)

✨ The AI has assembled this ingredient list. It's probably right... mostly!

💡 Pro tip: Don't have an ingredient? The AI probably won't mind if you improvise!

🔧 Equipment

Required:

  • Smoker or stovetop smoker
  • Plastic wrap
  • Brush for vodka (optional)

⏰ Timing

Prep Time: 15 min
Cook Time: 0 min
Total Time: 15 min

👩‍🍳 Instructions (The AI's Game Plan)

🎯 Follow along with our AI chef's step-by-step adventure. Results may vary wildly!

  1. 1

    In a bowl, mix kosher salt, sugar, black pepper, lemon zest, and dill. Spread a large piece of plastic wrap. Place half of the mixture on the plastic wrap. Lay the salmon fillets skin-side down on the mixture. Cover the fillets with the remaining mixture. Wrap tightly in plastic and refrigerate.

    ⏱️ 15 min (ish)
    AI Wisdom: Ensure the fillets are evenly covered with the curing mixture.
  2. 2

    After 2 hours, unwrap the salmon and rinse off the cure. Pat dry with paper towels. Let it air-dry in the refrigerator for at least 2 hours or overnight to form a pellicle (a tacky outer layer that helps smoke adhere better).

    ⏱️ 720 min (ish)
    AI Wisdom: The pellicle enhances the smoky flavor.
  3. 3

    Prepare the smoker for cold smoking at 70-80°F (21-27°C). Place the salmon on a rack, skin-side down. Cold smoke the salmon for 2 hours. Alternatively, you can use a stovetop smoker or a smoking gun for a similar effect.

    ⏱️ 120 min (ish) 🌡️ 70-80°F
    AI Wisdom: Ensure the smoker is well-ventilated.
  4. 4

    If using vodka, brush a thin layer over the surface of the salmon. This helps to preserve the salmon and adds a subtle flavor. Garnish with fresh dill. Refrigerate until ready to serve.

    AI Wisdom: The vodka step is optional but adds a unique touch.

🎲 Chaos Level Assessment

🔥 Heat: 2/5 ⏰ Timing Precision: 4/5 🎯 Success Probability: 88%

Recipe by system

Created on December 21, 2025

🤖 Generated by our AI chef using digital magic

🏆 AI Pioneer 🧪 Recipe Explorer
✨ Enhanced recipe formatting active
End of Recipe

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