How to Make Kippered Salmon – A Step-by-Step Guide

Kippered salmon is a popular smoked fish dish with origins in England. It makes for a tasty appetizer, snack, or even breakfast. You can easily buy kippered salmon already made, but if you make it yourself, you can choose the flavors and ingredients. The end result is tasty salmon that you made yourself that smells and tastes great.

This step-by-step guide will show you how to make kippered salmon from scratch. We’ll talk about everything, from how to pick the best salmon to the best ways to cure and smoke it. Family and friends will be amazed when you make your own artisanal kippered salmon. It will only take a little time and work.

What Is Kippered Salmon?

Let’s start with the basics – what exactly is kippered salmon? It’s essentially a hot-smoked salmon that’s been cured or brined first The term “kippered” refers to the traditional English method of curing and splitting fish before cold smoking While the process was originally used on herring, it works wonderfully for salmon too.

The curing and/or brining adds flavor while also drawing out moisture from the dense salmon flesh This firms up the fish so it holds up better during smoking The smoking then infuses the salmon with a lovely smoky essence. The end result is tender fish with a concentrated salmon flavor and pleasant smoky overtones.

Choosing the Right Salmon

Your salmon kippers will only taste as good as the fish you use. Here are some tips for picking the best salmon fillets:

• Wild-caught salmon – Farm-raised salmon is blander, Opt for wild salmon like sockeye or coho for better flavor,

• Fillets with skin – Skin helps protect the delicate flesh when smoking. Remove it after.

• Nice color – Pick fillets with bright orange or pink hues, avoiding any brown spots.

• Thick and uniform – Fillets around 1.5 to 2 inches thick work best, with an even thickness.

• Fresh – Make sure your salmon smells ocean-fresh, not fishy.

Ideally, choose thick salmon fillets with the skin still on. Wild-caught varieties like sockeye and coho from Alaska offer great flavor.

Curing the Salmon

Curing gives kippered salmon its signature firm texture and concentrated taste. There are two main curing options – dry brining or wet brining.

Dry brine – Coating the fish in a salt/sugar mixture. Draws out moisture.

Wet brine – Soaking the fish in a salty liquid. Adds moisture and flavor.

While a wet brine does add some moisture, kippered salmon still ends up firm and concentrated in flavor thanks to the smoking process. You can’t go wrong with either method.

Dry Brining Method

For a dry brine:

• Mix 1 cup brown sugar and 1⁄4 cup salt.
• Rub the mixture onto the salmon fillets.
• Place in a baking dish or pan, cover, and refrigerate for 4-6 hours.
• Rinse off the brine mixture and pat the fish dry before smoking.

The salt draws moisture from the flesh while the sugar adds complementary sweet notes. Refrigeration keeps the salmon safe to eat.

Wet Brining Method

For a wet brine:

• Make a brine of 1 quart water, 1⁄4 cup salt, 1⁄4 cup brown sugar.
• Add any desired aromatics like peppercorns, citrus slices, herbs.
• Submerge the fillets in the brine. Use a plate to keep them fully immersed.
• Refrigerate for 6-12 hours. The longer time deepens the flavor.
• Remove the fillets and pat dry before smoking.

You can experiment with different brine flavors. Consider oranges, lemons, garlic, bay leaves, cloves, coriander, and other spices.

No matter which curing method you use, make sure to thoroughly dry the fish before smoking. The pellicle – the shiny, tacky skin that forms – helps the smoke adhere.

How to Smoke Salmon for Kippering

Traditionally, kippered salmon is hot smoked at temperatures between 150-180°F. This gently cooks the fish while infusing it with lovely smoky notes.

You’ll need a basic smoker to make kippered salmon at home. A small electric smoker with temperature controls works wonderfully.

Follow these tips for hot smoking salmon:

• Use hardwoods like hickory, apple, maple, oak. Avoid soft woods like pine.

• Keep temps low, between 150-180°F, to gently cook the fish.

• Place skin-side down on the smoking racks. The skin protects the flesh.

• Smoke for 2-4 hours until the thickest part of the fillet reaches 145°F internally.

• Rest before serving – Let cool to room temp before digging in.

Hot smoking gently cooks the salmon through while adding mouthwatering smoky flavor. For safe consumption, use a food thermometer to ensure the thickest section reaches 140-145°F internally after smoking.

Extra Smoky Method Using Tea

For even more smoky flavor, there’s a special technique you can try. Brew up a super concentrated batch of smoked tea, then soak the salmon in it before smoking.

Here’s how to make smoked tea for extra smoky salmon:

• In a saucepan, combine 2 cups water, 1⁄4 cup smoked tea leaves, 2 tablespoons liquid smoke.
• Simmer for 15 minutes until dark and concentrated.
• Remove from heat and steep for another 15 minutes.
• Strain the tea and let cool.
• Submerge cured salmon fillets in the tea and refrigerate for 1-2 hours.
• Remove and pat dry before smoking as usual.

The concentrated smoked tea really amps up the smoky essence! It takes the salmon flavor to new heights.

How to Serve Kippered Salmon

Once you’ve put in the work to cure and smoke your own kippered salmon, it’s time to enjoy! Here are some tasty ways to serve up your homemade masterpiece:

• On crackers – Top crackers spread with cream cheese or butter.

• Salmon scramble – Flake into scrambled eggs or omelets.

• Salmon hash – Sauté with potatoes and veggies for a hash.

• In pasta – Toss with hot pasta and a little olive oil or cream.

• On toast – Pile onto toasted and buttered sourdough or rye bread.

• Salmon dip – Blend with cream cheese, lemon, and fresh dill.

• Bagel topper – Slather slices on a toasted everything bagel with cream cheese.

• Salmon salad – Flake into mayo-based salads with veggies.

Homemade kippered salmon also makes an elegant appetizer for dinner parties served with crackers, cheese, and white wine.

Storing and Freezing Kippered Salmon

Properly stored, your homemade kippered salmon will keep for up to two weeks refrigerated. Make sure to store it in an airtight container and use within 14 days for best quality.

You can also freeze kippered salmon for longer storage. Well-wrapped portions will keep for 2-3 months frozen. Thaw in the refrigerator before using.

Vacuum sealing is ideal for freezing, as it prevents freezer burn. But you can also wrap portions tightly in plastic wrap and foil. Just make sure no air is touching the salmon.

Common Questions About Kippered Salmon

If you’re new to preparing kippered salmon, chances are you have some questions. Here are answers to some of the most frequently asked queries:

What’s the difference between kippered and smoked salmon?

Kippered salmon is hot smoked after being cured. Regular smoked salmon is cold smoked without curing. The curing makes kippered salmon firm and concentrated in flavor.

Can I use farmed Atlantic salmon?

While less ideal than wild salmon, farmed Atlantic will work. The flavor may just be a bit milder.

How long does it last refrigerated?

Homemade kippered salmon lasts up to 2 weeks refrigerated when properly stored. Discard if any mold appears.

Is wet or dry brining better?

Both methods work well! Dry brining is quicker and simpler. Wet brining adds more flavor nuance.

What wood is best for smoking?

Nutty hardwoods like hickory, oak, apple, and maple work wonderfully. Avoid soft, resinous woods like pine.

What’s the tea smoking method?

Brewing smoked tea and soaking the salmon in it before smoking really boosts the