Smoked Salmon Without a Smoker

Preparation

1. Step 1

   Put the coffee beans on a cutting board and press a heavy skillet firmly against them to crack them each into 2 to 3 pieces. It’s OK if some remain whole. Transfer to a medium bowl and add the 2 cups brown sugar, the paprika and the salt. Stir until evenly mixed.

2. Step 2

   If you have a FoodSaver or Cryovac, this is the time to use it. Cut a bag a few inches longer than the length of the salmon and seal one end. Spread one-third of the sugar mixture in the bag to match the shape of the salmon and place the fish on top. Cover evenly with the rest of the sugar mixture, then drizzle the mezcal on top. Suction the air out of the bag and seal. Alternatively, place two large overlapping sheets of plastic wrap on a half sheet pan. Spread one-third of the sugar mixture over the plastic wrap, place the salmon on top and cover with the remaining sugar mixture, then drizzle on the mezcal. Cover tightly with the plastic wrap, then wrap again in another large sheet of plastic wrap. Place on a sheet pan and weigh down the top with a large skillet.

3. Step 3

   Let the salmon cure in the refrigerator, turning it every 8 to 12 hours, until the thin end feels very stiff and the thick end feels very firm, 24 to 48 hours. The timing depends on the thickness of the salmon, but the flesh should feel tight when pressed.

4. Step 4

   Unwrap the fish and rinse it well, picking off any coffee bits. Pat very dry. You can, at this point, thinly slice and serve the salmon like gravlax. If you prefer a firmer texture, continue by placing the fillet on a rack fitted in a sheet pan and refrigerate uncovered for 24 to 36 hours. It needs to be uncovered so that a pellicle, or thin, shiny sheen, forms on the surface.

5. Step 5

   Mix the maple syrup with the remaining tablespoon brown sugar until the sugar is almost dissolved. Brush evenly over the salmon and refrigerate for another 24 hours, brushing with any syrup that has dripped off after 12 hours.

6. Step 6

   The salmon should be firm and shiny. Brush it with any syrup drippings one last time, then slice at an angle, cutting the meat off from the skin to enjoy chewy slices on their own or draped over bagels with cream cheese or any other way smoked salmon would be eaten. The fish also can be steamed, poached, baked, broiled, grilled or cooked in any other way until tender and hot. Any leftover uncooked salmon can be wrapped tightly in plastic (or, ideally, vacuum sealed) and refrigerated for up to 1 week or frozen for up to 3 months.