Entree: Finland – Central Culinary Region – Savulohi (Finnish hot-smoked salmon fillet)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 3 hrs

Total 5 hrs 30 min

Ingredients

- 2 1/2 lb (1.1 kg) salmon fillet, skin on, pin bones removed
- 4 cups (950 ml) cold water (for brine)
- 1/4 cup (60 g) kosher salt
- 1/4 cup (50 g) packed brown sugar
- 1 tbsp (15 ml) crushed juniper berries
- 1 tbsp (15 ml) whole black peppercorns, lightly crushed
- 2 bay leaves
- 2 cups (about 150 g) alder or applewood chips, soaked 30 minutes then drained
- 1 tbsp (15 ml) olive oil (for brushing)
- Fresh dill for garnish, 1/4 cup (15 g) chopped
- Lemon wedges for serving

Instructions

1. Make the brine by stirring salt and brown sugar into 4 cups (950 ml) cold water until dissolved; add crushed juniper berries, crushed peppercorns, and bay leaves. Cool to refrigerator temperature.
2. Submerge the salmon fillet in the brine in a nonreactive container, cover, and refrigerate 3–5 hours (shorter for thinner fillets, longer for thicker), turning once if necessary.
3. Remove the salmon from the brine, rinse briefly under cold water, and pat very dry with paper towels.
4. Place the salmon on a rack skin-side down and refrigerate uncovered for 1–2 hours to form a tacky pellicle on the surface; this helps smoke adhere.
5. Preheat a smoker or a charcoal grill set up for indirect heat to 180–200°F (82–93°C). Add drained alder or applewood chips to generate smoke.
6. Brush the salmon lightly with olive oil, place skin-side down in the smoker, and smoke until the internal temperature reaches 145°F (63°C) and the flesh flakes easily, about 1–2 hours depending on thickness.
7. Remove the salmon, let rest 10 minutes, then garnish with chopped dill and serve warm or at room temperature with lemon wedges and boiled potatoes or rye bread.