What is Kippered Salmon? A Complete Guide to This Smoky, Savory Fish

Kippered salmon is a popular type of cured fish that is appreciated for its delicious smoky, salty flavor But what exactly is kippered salmon, how is it made, and how do you enjoy this savory seafood treat? This complete guide will cover everything you need to know about kippered salmon

What is Kippered Salmon?

Kippered salmon refers to salmon fillets that have been cured through a process of dry-salting or brining, followed by hot smoking at low temperatures This results in salmon with a distinctive glossy sheen, deep orange-red color, firm yet flaky texture, and robust smoky flavor.

The term “kippered” comes from an old English word meaning to cure or preserve fish through cleaning, salting, and smoking. Though originally used for herring, this method was also applied to salmon to prolong its shelf life and enhance its flavor before the advent of refrigeration.

So kippered salmon combines salt-curing and hot smoking to produce salmon that is cooked, preserved, and infused with a sweet, smoky taste. It has a pleasantly chewy texture and intensely savory salmon flavor that stays moist compared to cold smoked lox.

A Brief History of Kippered Salmon

The practice of curing fish through salting and smoking has been used for thousands of years to preserve seafood. Native American tribes on the Pacific coast such as the Lummi were known to smoke salmon using alder, maple, and cottonwood for winter food storage.

In Europe, the word “kipper” dates back to the 12th century in England and originally referred to splitting, salting, and smoking herring. The technique was adapted for salmon by early Scottish and English fishmongers to prolong the shelf life of fresh caught salmon.

Commercial production of kippered salmon in the US began in the late 1800s once canned salmon from Alaska’s fisheries became readily available. Kippered salmon grew popular as a shelf-stable protein source that allowed enjoyment of salmon year-round until refrigeration became commonplace.

Today, kippered salmon is still prized for its long shelf life, rich smoky flavor, and versatility in recipes. Small artisanal smokehouses focus on traditional small-batch kippering techniques, while larger commercial producers use modern controlled smoking methods.

How Kippered Salmon is Made

Authentic kippered salmon is carefully crafted over multiple stages to achieve its signature flavor and texture:

Curing – Salmon fillets are treated with a dry brine of salt, sugar, and spices. This cures the fish while enhancing flavor.

Rinsing – Excess salt and impurities are washed off the cured salmon.

Hot smoking – Salmon is exposed to smoke from smoldering wood chips/sawdust at low temperature (150-180°F) for up to 24 hours.

Cooling and drying – Kippered salmon is air-dried to firm up the texture before slicing.

Slicing – The salmon is hand-sliced across the grain into thin slices ready for eating.

This traditional process yields salmon that is cooked, preserved, concentrated in flavor, and imbued with rich smoky notes. Natural hardwoods like alder or oak lend mild smoke taste.

Flavor Variations

There are many flavor-infused varieties of kippered salmon dependent on the type of cure and smoke:

• Original – Basic salt, brown sugar, and smoke flavor.

• Peppered – Black peppercorns and aromatics add spice.

• Garlic – Garlic powder provides zesty kick.

• Maple – Sweetness from maple sugar or syrup.

• Whiskey – Alcohol adds subtle smoky-sweet taste.

• Lemon – Bright citrus notes with lemon pepper.

• Cajun – Onion, paprika, cayenne lend Southern zing.

• Hickory smoked – Strong hickory smoke flavor.

The simple kippering process allows for endless flavor creativity!

How to Enjoy Kippered Salmon

Kippered salmon is delightfully versatile. Its concentrated savoriness enhances everything. Enjoy it:

• On crackers or bagels as an appetizer.

• In salmon hash mixed with potatoes.

• Flaked over salads or pasta for a protein boost.

• On pizza, sandwiches, and wraps.

• As a savory cheesecake or salmon dip topping.

• In scrambled eggs or omelets for a breakfast treat.

• As the star filling in croquettes or fish cakes.

• Mixed into creamy dips and spreads.

• On cheese boards alongside smoked cheese.

• Crumbled as a smoky topping for soups or grains.

• In salmon or seafood chowder.

The smoky concentrated flavor of kippered salmon also makes it perfect for stuffings, patés, glazes, and anywhere you want a savory salmon flavor boost.

Buying and Storing Kippered Salmon

When shopping for kippered salmon, look for fillets that appear:

• Deep reddish-orange color

• Thinly sliced across the grain

• Firm and dry to the touch

• Strong smoky aroma

• Cleanly trimmed with few to no bones

For storage:

• Keep refrigerated at 38°F or below.

• Seal tightly in freezer bags if freezing up to 2 months.

• Consume within 3 weeks of opening.

Proper chilled storage preserves the quality and shelf life of kippered salmon.

Health Benefits of Kippered Salmon

While high in sodium due to the curing process, kippered salmon packs many nutritious compounds:

• High-quality, lean protein for muscles.

• Heart-healthy omega-3 fatty acids EPA and DHA.

• Vitamin D for immune function and bone health.

• Vitamin B12 for energy and brain function.

• Selenium, potassium, and zinc.

The American Heart Association recommends eating seafood like kippered salmon twice a week for optimum health. The smoking process also creates potential carcinogens, so moderation is key.

Overall, kippered salmon in balance makes for a protein-packed, nutrient-dense addition to your diet.

Make Your Own Kippered Salmon

You can DIY kippered salmon at home with minimal effort using this easy brine and smoking method:

Ingredients:

• 2 lbs salmon fillets

• 1⁄4 cup salt

• 2 tbsp brown sugar

• 1 tsp garlic powder

• 1⁄2 tsp black pepper

• Alder or fruit wood chips

Process:

1. Mix dry brine ingredients and coat salmon fillets evenly. Cure in fridge 1-2 days.

2. Rinse fillets and pat dry.

3. Smoke at 150-160°F for 6-8 hours using wood chips in a smoker.

4. Remove and let cool. Slice thinly and enjoy!

Play with different wood types and spice mixes in the brine to find your favorite flavor. Smoking low and slow ensures moist, tender kippered salmon.

Discover the Savory World of Kippered Salmon

Kippered salmon is a cherished cured fish delicacy for good reason. When properly kippered, salmon transforms into a whole new smoky, richly-flavored form of itself that accentuates any meal.

Seeking out high-quality kippered salmon from trusted artisanal smokehouses ensures you’ll experience the melt-in-your-mouth texture and well-balanced sweet, salty, smoky taste.

With endless ways to enjoy kippered salmon straight up or as an umami flavor boost in recipes, it’s a savory seafood treat worth savoring. So embrace this centuries-old salmon specialty and add some smoky satisfaction to your food life!