Cold Smoked Salmon How to Make It Perfectly at Home
Wondering how to prepare Cold Smoked Salmon? Get the recipe, curing tips, and storage advice for silky slices. Discover more now.
Ingredients
- 1 large fresh salmon fillet skin on (about 1–1.5 kg)
- ½ cup coarse sea salt
- ½ cup sugar white or brown
- 1 tbsp cracked black pepper
- Fresh dill sprigs optional
- Lemon zest optional
- 2 –3 cups wood chips applewood, cherry, alder, or maple
Instructions
Step 1: Prep the Salmon
- Rinse the fillet, pat it dry, and remove pin bones. Trust me, no one wants a tiny bone ruining the experience.
Step 2: Create the Cure
- Mix salt, sugar, and pepper. Rub generously all over the salmon. Wrap tightly in plastic wrap and place in a dish. Refrigerate.
Step 3: Flip and Wait
- Halfway through curing (usually 24 hours in), flip the salmon. This helps redistribute the juices. (Apparently, skipping this makes it uneven.)
Step 4: Rinse and Dry
- Remove salmon from cure, rinse under cold water, pat dry. Place on wire rack and let it air-dry until tacky — this is called the pellicle, and it’s what helps smoke stick.
Step 5: Cold Smoke the Salmon
- Set smoker below 90°F. Add chosen wood chips. Smoke for 6–12 hours depending on how smoky you like it. To be honest with you, I usually go closer to 10.
Step 6: Rest, Slice, Enjoy
- Refrigerate overnight before slicing. Cut thinly on a diagonal. Serve cold.
Notes
Nutritional Information
(per 100g, approx.)- Calories: 117
- Protein: 18g
- Fat: 4g (omega-3 rich)
- Carbs: 0g
- Sodium: varies depending on cure
- Rich in vitamins B12, D, and selenium