Love Costco Smoked Salmon? Here's how to make a smoke salmon recipe without a smoker just like Kirkland! With the help of a dry brine and liquid smoke the fillet decreases in weight with a strong cure right in the fridge. After this easy curing process it is safe to eat and ready to be used in your favorite lox recipe!
3lbsfresh salmon fillet
1/2Tbspliquid smoke (Hickory flavor)
Wash and pat dry the salmon fillet. Keep the skin intact and set aside.
Mix together the dry cure and rub it all over the top of the fillet. Place fish into a container and allow it to sit until the juices release (anywhere from 2-5 hours.)
Cover the salmon (DO NOT WASH OFF RUB) and allow it to marinade in the fridge for 24-72 hours. Salmon should decrease slightly in size and become tougher.
Remove the smoked salmon from the fridge and wash off the rub with cold water. Pat dry clean and rub with 1 Tbsp of oil. Place salmon back in the fridge and allow it to dry in the open for 1 hour.
Starting at the tail, place your knife at a flat angle and carve into wafer thin slices moving the blade away from the fish.
Store salmon slices in an airtight container until needed.
Use a large sheet pan or tray and cover fish with plastic wrap, if you do not have a large food container.
Do not use mesquite liquid smoke that will give another smokey flavor.
Smoked salmon slices can keep fresh for up to a week in the fridge. Anything longer can be frozen between parchment paper in an airtight container.