9 oz. Chilean Salmon belly, boneless, skin-on, scales removed
3.5 oz. Kosher Salt
7.5 oz. Brown Sugar
1 oz. Black Pepper, Fine Ground
A/N Liquid Smoke, Wright’s hickory (1-2 ounces)
Oven, foil, nonstick cooking spray, spray bottle or brush
Method of Preparation
Prepare the dry rub by mixing salt, sugar, and pepper in a small bowl by hand or with a spoon.
Slice salmon belly into ½” slices, 8ea in total.
Transfer your salmon to a tray lined with parchment paper.
Give each piece a generous spray or brush with liquid smoke. Dust the top with an even coating of dry rub. Flip the salmon and repeat on the other side.
Allow the salmon to rest for one hour in the fridge for the cure to work it’s magic, improving the texture and allowing the flavor to penetrate. For best results allow them to rest overnight in the fridge covered.
Preheat your broiler on high to 475°F with the rack in the highest position.
Once the oven is at temp place the tray of salmon into the oven and broil for 5-10 min on one side. For best results rotate the tray 180° every 3 minutes to assure even heating. The salmon will char but watch to make sure it doesn’t burn. Remove after 5 minutes for rare – 10 minutes for crispy and well done.
To serve, pair your salmon bacon with a basted egg and toast for a fun riff on a classic breakfast.
Notes: Save your extra cure for making this again in the future – store it dry at room temperature in a plastic zipper bag. You can place your salmon in cure up to 48 hours in advance.
All our Salmon recipes utilize widely available ingredients that are often prepackaged for safety and hygiene, are easy to prepare, nutritious, and delicious. If you have questions email us at email@example.com