Brown Sugar-Cured Salmon

Recipe from Betty Fussell

Adapted by Melissa Clark

Brown Sugar-Cured Salmon
Andrew Scrivani for The New York Times
Total Time
25 minutes, plus at least 4 hours’ curing
Rating
5(920)
Comments
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This grilled and smoked salmon recipe by the food writer Betty Fussell calls for curing the fish for several hours with salt, brown sugar and spices before smoking it over indirect heat on your grill. While the fatty fish absorbs the smoke beautifully, the fish can also be successfully cooked in a grill pan, or under the broiler. The salt and sugar cure, laced with sweet spices, both flavors the fish and firms up its flesh, giving it a meaty, silky texture. Serve it with a crisp salad for a light supper, or with rice for something more substantial. —Melissa Clark

Featured in: Betty Fussell: Still Blazing Trails

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Ingredients

Yield:4 servings
  • 4skin-on, center-cut wild king or other salmon fillets (2½ pounds total)
  • ¼cup light brown sugar
  • 2teaspoons coarse kosher salt
  • 1teaspoon ground black pepper
  • ¼teaspoon ground allspice
  • ¼teaspoon ground mace
  • Finely grated zest of 1 lemon, plus lemon wedges for serving
  • Olive oil
  • 1½cups hickory chips, soaked for 30 minutes and drained
Ingredient Substitution Guide

Preparation

  1. Step 1

    Pat fish dry with paper towels. In a small bowl, combine sugar, salt, pepper, spices and zest. Rub mixture all over fish. Place in a dish, cover and let cure in the fridge for at least 4 hours and preferably 8 hours. Rinse fillets and pat dry. Generously oil salmon.

  2. Step 2

    Light the grill. Once coals are hot, scatter drained hickory chips over coals. (If you’re using a gas grill, place them in a disposable metal pan on the grill next to the salmon.)

  3. Step 3

    Place salmon flesh-side down on grill and cover, closing top vent so not much smoke is released. Smoke salmon, covered, for about 5 to 6 minutes, then flip. (If the fish is sticking to the grill grate, then it’s not ready to flip. Cook for another 3 to 10 minutes, depending upon how hot your fire is. The fish is done when the interior is medium pink and exterior crisp and smoky. Serve with lemon wedges.

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Ratings

5 out of 5
920 user ratings
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Comments

Rick L

This recipe is a keeper. We have made this twice already. First, with wild Copper River salmon. Then, with wild Pacific King salmon. We are fortunate here in the Pacific Northwest at this time of year, to have so much variety of fresh, wild fish. No mace? Use extra nutmeg. Make this all summer long!

Judy

The spice mix is lovely -- I'm using it on all sorts of things. Smells Christmassy and very inviting. Andy Gustafson's right, the salmon is really easy and tasty. I also like it with some red pepper flakes added.

Harriet Weinstein

This spring and summer please give cooking times for those of us who have gas grills. They are not always the same as using coals.

Thank you.

JLT

I did this on the Traeger. I started the smoke at 250ºF, then gradually increased and maxed at 300ºF. The results were excellent.

JLT

What are those with Traeger smokers setting their temp at? For real smoke it needs to be under 300ºF.

Dan

Really great recipe. Used fillets. Use nutmeg in place of mace if needed. Less salt. On gas grill use chips in a box, no need to soak wood chips. That just slows down the smoke. In place of oil use mayonnaise. In gas grill you can and should cook it slowly. You won’t regret it.

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Credits

Adapted from Betty Fussell

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