Smoked Salmon Bellies
“Smoke loves fat. That is why salmon bellies belong in the smoker.”
Salmon bellies are rich, oily, and full of flavor. More than any other cut, they take smoke beautifully. The fat does the work, soaking it in and carrying it deep into the meat. That is why bellies are made for this.
This recipe sits somewhere between smoked salmon and salmon candy. It is simple, forgiving, and hard to mess up. Easy to follow, easy to tweak, and even easier to eat.
Ingredients
- 2 pounds salmon bellies, skin on
- 2/3 cup brown sugar
- 1/3 cup kosher salt
- Maple syrup
Optional: Add a splash of bourbon or a little sriracha to the maple syrup for the final glaze if you want to experiment.
The Cure
Mix the brown sugar and salt in a bowl. Sprinkle a light layer into the bottom of your container. Lay the bellies on top, meat side down, and cover with more cure. If stacking pieces, keep enough mixture between layers so the fish never touches.
You can flip the pieces halfway through to keep things even. The cure will turn wet as it pulls moisture from the fish. That is exactly what you want.
Let the bellies cure in the refrigerator for 3 to 4 hours.
The Dry
Rinse the bellies quickly under cold water to remove the cure. Do not soak them. Pat dry and place on a wire rack, skin side down.
Let them air dry until a tacky surface forms. This pellicle helps the smoke stick. I dry mine near an open window with a fan blowing from the side for about 2 hours.
The Smoke
Set your smoker to 180°F. Alder and applewood both work well.
Place the bellies on the grates, skin side down, and smoke for 4 to 6 hours, depending on how firm and smoky you like them. Every 90 minutes, brush the tops lightly with maple syrup.
Less sweet? Skip a round. Want something closer to salmon candy? Brush generously.
When the bellies look glossy and deep in color, give them one final brush and let them cool on the rack. They will firm up slightly as they cool.
Storage
Once cooled, enjoy. Smoked salmon bellies will keep in the fridge for 5 to 7 days, though they rarely last that long. This recipe scales easily and is tough to mess up.
Chef Wear
The Salmon Collection is built for people who bring their catch all the way to the kitchen. The designs pull from the fish we chase, cook, and respect.
If you like smoked fish, try smoked albacore bellies next.
At Uroko, we respect the ocean that feeds us. Catch what you need, use every part you can, and take care of the water so it continues to give back. If you have a recipe or story to share, send it our way.