RECIPE: Smoked Salmon from Peck’s for The Big Smoke

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In just a few weeks, Clinton Hill will get the comfort food fix it’s been waiting for. Peck’s, set to open in November at 455a Myrtle Ave, will be serving house-made specialties with a Jewish flare.

Theo Peck, the shop’s creator, has quite the resume. He started in the kitchen as a toddler at his grandfather’s Ratner’s Restaurant, and he’s worked his way through Blue Hill at Stone Barns, Hugo’s in Maine, and more. Now he’s using all that he’s learned to bring specialty pastries, charcuterie, rotisserie chicken, artisanal cheeses, and crusty breads to Brooklyn.

Peck’s will be joining Backyard Cooking Co. and Edible at the Brooklyn Brewery tomorrow for a night full of smoked foods. Theo gave us a sneak peek at the Hot Smoked Cured Salmon that he’ll be preparing for tomorrow’s The Big Smoke.

Hot Smoked Cured Salmon

Hot smoked salmon goes nicely with a Sauce Gribiche.


1/2 cup salt
1/4 cup sugar
1 T coriander, crushed
1 T pepper, crushed
1 lemon, zested
1 bunch dill, roughly chopped chop
2 pound salmon filet with skin
2 cup wood chips, soaked in water


1. Combine the first four ingredients in a bowl and mix with a fork or whisk.
2. Rub the salmon generously with the salt mix.
3. Cut a piece of plastic wrap big enough to wrap around the filet, and lay the salmon filet on the plastic.
4. Before closing the wrap, top the salmon with all the dill.
5. Place the wrapped salmon in a baking dish, top with weight (like a tomato can), and put in the refrigerator 24 to 36 hours.
6. Remove the salmon. Lightly rinse off the cure, pat dry, and place back in the refrigerator uncovered to allow the pellicle skin to form.
7. Heat your grill, then add some wood chips. Not too many or the flame might suffocate.
8. Cook salmon on grill, not over direct heat, and cover the grill.
9. Cook Salmon until it just gets firm. Take it off and rest it before eating.

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