Entree: Chile – Patagonia – Salmon Ahumado (Patagonian-style smoked salmon fillets cured and smoked over native wood, served with lemon and herbs)

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 45 min

Cook 40 min

Additional 1 hr

Total 2 hrs 10 min

Ingredients

- 4 salmon fillets, skin-on, approx. 6 oz (170 g) each
- 1/4 cup (60 g) kosher salt
- 1/4 cup (50 g) brown sugar
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 1 lemon, zested and cut into wedges
- 2 cups (40 g) hardwood smoking chips (e.g., oak, lenga, or coihue), soaked 30 minutes if using an offset smoker or grill
- 1/4 cup (15 g) fresh dill, chopped
- 1/4 cup (15 g) fresh parsley, chopped
- 1 small red onion, thinly sliced (for serving)
- 2 tbsp (30 ml) extra virgin olive oil (for finishing)
- Salt and pepper to taste
- Optional pebre-style garnish:
  - 1 medium tomato, finely diced
  - 2 tbsp (30 ml) chopped cilantro
  - 1 small shallot, minced
  - 1 tbsp (15 ml) olive oil
  - 1 tsp (5 ml) red wine vinegar

Instructions

1. Prepare the cure: mix 1/4 cup (60 g) kosher salt, 1/4 cup (50 g) brown sugar, and 1 tsp (2 g) black pepper in a bowl. Spread half the cure in a shallow tray, place salmon fillets skin-side down, then cover with remaining cure. Cover and refrigerate 30–60 minutes for a light cure.
2. Rinse and dry: after curing, rinse fillets under cold water to remove excess cure, pat very dry with paper towels. Place fillets on a rack, skin-side down, and refrigerate uncovered 30–60 minutes to form a slight pellicle (tacky surface helps smoke adhere).
3. Preheat smoker or grill: if using a smoker, preheat to 225°F (110°C). For a gas or charcoal grill, set up for indirect heat and place soaked wood chips in a smoker box or foil packet with holes, then preheat to 225°F (110°C).
4. Smoke the salmon: place fillets skin-side down on the smoker/grill over indirect heat. Smoke at 225°F (110°C) until internal temperature reaches 140°F (60°C) and flesh flakes easily, about 25–40 minutes depending on thickness. For a gentler cold-smoke texture, smoke at lower temp if your equipment allows, watching time closely.
5. Finish and rest: remove salmon and brush with 2 tbsp (30 ml) olive oil, sprinkle lemon zest and chopped dill and parsley. Let rest 5 minutes.
6. Prepare optional pebre: combine diced tomato, cilantro, minced shallot, 1 tbsp (15 ml) olive oil, and 1 tsp (5 ml) red wine vinegar; season with salt and pepper.
7. Serve: transfer fillets to plates, finish with a drizzle of 2 tbsp (30 ml) extra virgin olive oil, lemon wedges, thinly sliced red onion, and pebre if using. Serve warm or at room temperature with roasted potatoes or a simple salad.