228 verified meals · exact temps · no life storiesManifesto
Back to the Top 20PRINT PACK // 1 SPECIMEN
YOUR SELECTION // PRINTABLE PDF // NO SIGNUP

Your Recipe Pack

One recipe on one sheet — no cover, just the card. Print it, save it as a PDF, or share this link — it rebuilds the same pack. Change the selection below and rebuild.

1 page // Letter or A4

Build your own pack

Tick up to 40 of the 228 recipes. Each one prints as a page; the cover index rebuilds itself.

Presets
1 selected // 1 page
1 page // one recipe, no cover
Meal Instructions
Specimen #0226·SMOKER·Weekend Project

Hot Smoked Salmon

A 2-lb side dry-cured 8 hours, air-dried 1 hour for the pellicle, and hot-smoked at 180°F over alder for 90 minutes — flaky, glossy, honey-sweet salmon.

Cook temp
180°F
Total time
10h
REST
10m
Serves
8
PULL AT
145°F
Ingredients
2 lbs Skin-On Salmon Side — Atlantic or wild king salmon, 1.5-inch thick
1/4 cup Kosher Salt — for cure
1/4 cup Brown Sugar — for cure
2 tbsp Honey — for glaze
1 tsp Warm Water — to thin honey
1 tsp Coarse Black Pepper
1 cup Alder Wood Pellets — or apple, cherry
Equipment
Pellet Grill or Smoker
Instant-Read Thermometer
Wire Rack
Sheet Pan
Alder or Apple Wood Pellets
DirectionsGet to the point
1Dry-cure 2 lb salmon side skin-down under 1/4 cup salt + 1/4 cup brown sugar 8 hrs.
2Rinse, pat dry, place on rack skin-down; air-dry in fridge 1 hr to form pellicle.
3Brush top with 2 tbsp honey; smoke skin-DOWN at 180°F over alder 90 min to 140°F.
4Cool 10 min on the rack; peel skin off in one sheet, flake and serve.
Dad pro tip

Save the peeled skin. Lay it back on the wire rack, brush with honey, and smoke another 20 minutes for chef-caliber smoked salmon skin cracklings — the best bar snack you'll ever put out.

Kid adjustment

Serve smoked salmon flakes on plain buttered toast — no cream cheese, no capers, no onion. The smoke and sweetness are enough flavor for young palates.

Reheat

Smoked salmon is best cold or room temp — reheating pushes it past medium and it flakes into dry crumbles. Chop leftover into scrambled eggs, fold into pasta with cream, or spread on toast.

BASIS: Tested on a 2-lb skin-on Atlantic salmon side, dry-cured with 1/4 cup salt + 1/4 cup brown sugar for 8 hours, air-dried 1 hour, hot-smoked at 180°F on a pellet grill with alder pellets to 140°F internal.245 kcal · 28g protein · 5g carbs · 12g fat
USDA FoodData Central #175167 (Atlantic salmon, cooked)
mealinstructions.com/recipes/smoked-hot-salmonPage 1 of 1
Your Printable Recipe Pack | Meal Instructions