Lutefisk (eskimo Smoked Salmon)

Lutefisk, also known as Eskimo Smoked Salmon, is a traditional dish from the Commander Islands, prepared with a unique smoking method that gives it a distinctive flavor.

Gluten Free Dairy Free Main Course Commander Islands Smoked Salmon Eskimo Cuisine Traditional Recipe
Lutefisk (eskimo Smoked Salmon)

Ingredients

  • 2 lbs fresh salmon fillets
  • 1 cup kosher salt
  • 1/2 cup sugar
  • 1/4 cup water
  • Wood chips for smoking

Instructions

  1. Prepare the brine by mixing kosher salt, sugar, and water in a bowl until dissolved.
  2. Place the salmon fillets in a shallow dish and pour the brine over them, ensuring they are fully submerged. Cover and refrigerate for 24 hours.
  3. Rinse the salmon under cold water to remove the brine, then pat dry with paper towels.
  4. Prepare your smoker with wood chips and heat to 200°F (95°C).
  5. Place the salmon fillets in the smoker and smoke for 2-3 hours, or until fully cooked and flaky.
  6. Remove from the smoker and let it cool before serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
3 hours
Total time:
3 hours
Cooking method
Smoking

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Fat
15g
Carbohydrates
10g

Supplies

Smoker Shallow dish Bowl Wood chips

Tools

Knife Cutting board Measuring cups

Serving suggestions

Serve the Lutefisk with a side of steamed vegetables and a squeeze of lemon for a refreshing touch.

Tips & tricks

For a stronger smoky flavor, use alder or hickory wood chips for smoking.

Cost

$20