Pellicle Smoked Salmon

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The Pellicle Secret

The most critical step for professional-grade smoked salmon is creating a pellicle—a thin, tacky film on the surface of the fish. Smoke cannot adhere well to wet fish. This tacky layer ensures the woodfire flavor “sticks” to the salmon.

Cure

Ingredients

  • Salmon fillets
  • Salt
  • Brown sugar

Directions

  • Mix salt and brown sugar in a 50/50 ratio
  • Cover fillets in the cure mix and refrigerate for 45 minutes
  • Rinse thoroughly with cold water and pat dry
  • Place back in the fridge uncovered for 1–2 hours until a tacky pellicle forms

Smoking

Directions

  • Fill the smoke box with Applewood or Hickory pellets (Applewood offers a mild sweetness that pairs perfectly with fish)
  • Set the smoker to 93°C
  • Place fillets skin-side down directly on the grill grate
  • Smoke until the internal temperature reaches 54°C–57°C for a moist, silky texture
  • Avoid going to 63°C if you prefer a silky texture rather than firm/dry