Although you might have heard of lox when going to pick out some bagels in New York, kippered salmon is an unusual term for people who live on the East Coast. Kippered Salmon is a more popular dish on the West Coast and has a much smokier flavor due to being wet brined and then hot-smoked. It is cooked at a higher temperature of about 180 F (82 C) and has a much flakier and juicier texture than simply smoked or baked salmon.
What Is Kippered Salmon?
Kippered salmon is a type of smoked salmon that is cured before it is smoked. The curing process allows it to become even juicier and adds a more complex level of flavor to it.
There are a number of ways to create the brine for the salmon, but the most popular one is to use dark brown sugar and salt. The sweet and salty flavor of the brine allows the salmon to develop a more complex flavor and this is why kippered salmon tastes so different from baked or smoked salmon.
While many people prefer store-bought kippered salmon, you can even make this kind of salmon at home. You can use the stovetop to cook this salmon or smoke it in a traditional smoker if you have one available. The best type of salmon you can hot-smoke to make kippered salmon is Wild Alaska Salmon, which I grew up eating in Seattle.
The fish has an unmatched freshness and delightful flavor that you won’t be able to achieve with any other kind. Wild Alaska Salmon can be on the pricier side, but if you are looking to make hot-smoked and cured salmon, it is the best type you can choose.
Most often, kippered salmon is sold in chunks as opposed to slices. This is because the flaky and delicate texture makes it difficult to cut slices, so manufacturers typically use chunks to keep the cost down and make it easier to produce.
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How Is Kippered Salmon Made?
Kippered salmon is made with a hot-smoking method where the fish is cured first and cooked later. Cooking salmon on a stovetop is easy, and experts recommend choosing alder or cherry wood chips to smoke the fish.
If you are looking to serve six to eight people with kippered salmon as an appetizer, you will need to use almost one and a half pounds of fresh salmon filet cut crosswise into four-inch pieces. It is best to keep the skin of the salmon intact to ensure maximum freshness.
For the curing process, you will need a one-quarter cup of kosher or coarse sea salt, half a cup of dark brown sugar, one cup of dark rum, and one tablespoon of freshly ground black pepper.
To begin the process, you will need to rinse the salmon and blot off all excess moisture from it. Pull out any bones present in the filet by feeling it with your fingers and picking them out with needle-nose pliers.
Afterward, you need to place the salmon in a baking dish and add the dark rum to begin marinating the fish. Marinate each side of the fish for thirty minutes in the refrigerator and drain the fish well once you are done with this step. You must blot the salmon dry again and wipe the baking dish.
Combine sugar, salt, and pepper in a bowl to make the rub and divide it into three portions. Lay down one-third of the rub in the bottom of the baking dish and place the fish skin side down on top of it. You can sprinkle the remaining rub over the fish and pat it to ensure it is fully covered. Cover the fish with plastic wrap and let it cure in the refrigerator for at least four hours.
Once the salmon has been cured, rinse the rub off and place it skin-side down on a wire rack to dry in the fridge for two hours. This step allows the meat to develop a sticky surface that allows the smoke to adhere to it.
Start the stovetop smoker as per the manufacturer’s instructions and place the oiled skin side of the fish on the smoking rack. Be sure to preheat the smoker over high heat and lower the heat to a medium when you notice the first hint of smoke.
Allow the fish to smoke for at least 45 minutes and press it to check for doneness. If the flesh breaks into clean flakes, that indicates it is ready. Take the fish out on a wire rack and let it cool to room temperature. If you want to serve the kippered salmon cold, you can refrigerate it before offering it to guests.
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How to Serve Kippered Salmon
Kippered salmon is usually served hot or cold, depending on the person enjoying it. If you are enjoying this dish for the first time, it is best to take a bite on its own to sample its authentic flavor. Many people like to place it atop crackers or rye bread to enjoy it.
You can also include a cream cheese schmear with it to add a rich, smooth texture to go along with it. Some people also enjoy the hot-smoked and cured salmon with crusty bread and cheese or dip it in soy sauce or Japanese horseradish for a more intense flavor.
If you want to make a fulfilling meal using cucumber slices, cheddar, or brie, you can make a stacked sandwich with kippered salmon, your choice of cheese, sauces, and vegetables in a bagel similar to the one available at Posh Bagel. It can make for a much tastier alternative to lox and allow you to enjoy the complex smoky flavors more.
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Kippered Salmon – Frequently Asked Questions
Is Kippered Salmon Cooked?
Kippered salmon or hot-smoked salmon is typically cured and then smoked at a higher temperature than cold-smoked salmon like Nova. This allows the salmon to develop a flaky, juicy, and baked texture, perfect for adding to sauces or salads. This salmon tastes delicious no matter if you enjoy it cold or hot and can complement various flavors as well.
What Is the Difference Between Kippered Salmon and Lox?
Lox and smoked salmon are commonly known as Nova salmon and are casually referred to as lox. Lox has a silky, buttery texture and a saltier taste, while Nova has an undeniable smokiness to it. Nova is cold-smoked to give it a silky texture and conserve its salty taste. On the other hand, kippered salmon is hot-smoked and has a flaky and moist texture.
What Is the Difference Between Smoked Salmon and Kippered Salmon?
Smoked salmon is simply smoked to give it some robust flavor, whereas kippered salmon is wet-brined and then hot-smoked to give it a cooked and juicy texture. This type of salmon is more popular among people since it isn’t smoked intensively and still has some great juicy flavor inside.
What’s the Difference Between Cold Smoking Vs. Hot Smoking?
Cold-smoked salmon is prepared roughly below 90 degrees Fahrenheit, while hot-smoked salmon is cooked above 120 degrees. Therefore, smoked salmon has a much fresher and less smoky flavor than hot-smoked salmon.
Is Kippered Salmon Hot Smoked?
Yes, it is hot smoked at a temperature that is approximately above 120 degrees. Hot smoking is the technique that allows kippered salmon to have an intense yet extremely palatable smoky flavor and brings out the umami taste of the fish due to prior curing.
Kippered Salmon
Watch as I smoke the wild-caught Salmon Ben gave me that he caught in Alaska. I smoked it perfectly using Orchard Cherry Smoke Ring BBQ Pellets.
Summary
Kippered Salmon is a completely different dish compared to other common smoked fish such as lox, nova, or gravlax. Lox became popular in the pre-refrigeration days when there was no way to preserve fish during transport.
As compared to the kippered version of salmon, lox is cold smoked, which means it is smoked at a temperature less than 90 F. This allows the fish to retain most of its moisture but only develop a light smoky flavor.
On the other hand, kippered salmon is hot smoked at a temperature above 120 F after curing. The curing process allows the fish to develop complex flavors, and the intense smoking process gives the salmon a much more robust taste and look.
If you are looking for kippered salmon near you, be sure to pick out varieties that are sold in large chunks since they are guaranteed to be much juicier than the rest. This way, you will be able to make sandwiches and salads that carry a mouthwatering smoky flavor.
My name is Jay and I started this website to share my love of Deli Food. I am Jewish with Italian ancestry and grandparents who emigrated to the US from Poland, Russia and Turkey. This website is my celebration of the delicious flavors of international deli culture. Please feel free to send me your suggestions and feedback through the contact form.
