2 pounds of smoked salmon… less some snacking along the way!

There are quite a lot of recipes for ‘curing’ salmon on the web. Some are very different from each other, but all have some sort of sugar and salt. Spices vary quite a bit, although most have some sort of peppercorn. Alcohol isn’t a frequent, but it is a welcome addition to the process.

Here’s what I used and it turned out fantastic!


2 1/2 cups salt

3 cups brown sugar

1/4 cup crushed peppercorns ( I used an assortment including pink, green, and  black)

1/4 cup crushed fennel seeds

1 bunch chopped dill

1 bunch parsley

1 lemon zest

1/4 cup Tortuga RUM! and enough water so you will be able to submerge the salmon


— place ingredients and 2 lb. Salmon in a large container , submerge the salmon under water by placing a number of small plates on top of it , then into your refrigerator for 3 days

— smoke until done using your favorite flavors ( I use Hickory and Mesquite chips)