“Cold Smoked” Salmon à la Montréal
Delicious and easy dry cured salmon recipe at home, with a "cold smoked" flavor, using the UMAi Dry® Charcuterie Kit.
Cured Salmon Montréal-style—with UMAi Dry
Craft delicious and easy dry cured salmon at home with UMAi Dry. Cured fish is uncommon and unique. You can achieve the “cold smoked” flavor with the simple addition of some powder or liquid smoke. Due to the porous nature of fish, it cures quickly and dries in a matter of days, not weeks. Charcuterie for now!
UMAi Dry Small Charcuterie size membrane bag
2 to 3 lb / 1 to 1 1/2 kg Salmon filet (thick center cut)
Sweet ground paprika, for color
Kosher salt, 25-50% to weight of salmon filet
Smoke flavor: either 1/4 tsp Smoke powder -or- 5 ml Liquid smoke per 1 lb / 500g of fish weight
2 tsp Sweet or smoked paprika
2 tsp Black pepper, crushed or freshly ground
1 tsp Garlic, granulated
1 tsp Coriander, crushed
1 tsp Dried dill
1 tsp Red pepper flakes, crushed
Essential Basic Ingredients
Remove any bones from salmon fillet. Sprinkle on paprika, rub into surface to provide deep red color.
Prepare Cure mixture. Weigh out 25-50% Kosher salt to weight of fish, (to taste). Combine Montréal seasoning with salt and seasonings. If using smoke powder, add to cure.
Rest salmon flat in resealable bag or container. Cover salmon with Curing mixture. If using liquid smoke, sprinkle over fish and cure. Close bag or container.
Toss bag or container to coat fish surface completely with cure. Place in fridge for 7 days. Shake to redistribute cure each day.
After 7 days, remove salmon from curing bag or container. Lightly rinse under fresh cold water.
Transfer salmon moist into UMAi Dry membrane bag. Vacuum seal or simply press membrane against moist surface to release air, and zip tie to seal. Air pockets pose no risk.
Refrigerate on open wire rack for about 12 days, until firm.
Once dried, peel UMAi Dry from surface of salmon. Slice paper thin. Serve with crème fraîche or sour cream. Garnish with fresh chives.