Print

Best Homemade Cold Smoked Salmon Recipe

Close-up of bright orange, thinly sliced smoked salmon pieces arranged on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn the simple method for making the best cold smoked salmon at home using a flavorful cure. This recipe yields delicate, melt-in-your-mouth smoked salmon perfect for brunch or elegant appetizers.

Ingredients

Scale
  • 5 lb salmon fillet, skin on, pin bones removed
  • 1 cup kosher salt
  • 1/2 cup packed light brown sugar
  • 1 tablespoon black peppercorns, cracked
  • 1 tablespoon fresh thyme leaves
  • 2 bay leaves, crushed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes (optional)
  • Wood chips for smoking (e.g., alder or apple for Traeger or Masterbuilt smoker)

Instructions

  1. Prepare the cure: In a bowl, combine the kosher salt, brown sugar, cracked peppercorns, thyme, crushed bay leaves, garlic powder, onion powder, and red pepper flakes. Mix well.
  2. Cure the salmon: Place the salmon fillet, skin-side down, in a non-reactive dish (glass or ceramic). Sprinkle the entire cure mixture evenly over the flesh side of the salmon.
  3. Refrigerate the salmon, uncovered, for 12 hours.
  4. After 12 hours, flip the salmon over (skin-side up) and continue to cure for another 12 hours in the refrigerator. The cure will draw moisture out of the fish.
  5. Rinse the salmon thoroughly under cold running water to remove all traces of the cure mixture. Pat the fish completely dry with paper towels.
  6. Place the rinsed salmon back in the refrigerator, uncovered, on a wire rack set over a baking sheet for 6 to 12 hours. This step dries the surface, forming a tacky pellicle necessary for smoke adhesion.
  7. Prepare your smoker (Traeger or Masterbuilt) for cold smoking, aiming for a temperature between 70F and 85F. Use your chosen wood chips.
  8. Smoke the salmon for 6 to 8 hours, maintaining the low temperature. Check the internal temperature; the salmon is done when it reaches 125F.
  9. Remove the smoked salmon from the smoker. Wrap it tightly in plastic wrap and refrigerate for at least 24 hours before slicing thinly for the best flavor and texture.

Notes

  • For an easy smoked salmon appetizer, serve thin slices on toasted sourdough with cream cheese, capers, and fresh dill.
  • If you are looking for a quick smoked salmon dip, blend 8 ounces of this smoked salmon with 8 ounces of cream cheese, 1 tablespoon lemon juice, and 1 tablespoon chopped chives.
  • This recipe focuses on cold smoking; if you prefer hot smoked salmon, adjust the smoking temperature to 160F to 180F until the internal temperature reaches 145F.

Nutrition

Find it online: https://miameal.com/best-homemade-cold-smoked-salmon-recipe/