Smoked Salmon Recipe
Make Smoked Salmon Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Smoked Salmon
Method
Smoked Salmon
Prepare the salmon
Pat the salmon fillet dry with paper towels. Inspect for any pin bones and remove with fish-bone tweezers or clean needle-nose pliers. Leave the skin on to help hold the fillet together during smoking.
Make the cure
In a small bowl, combine the kosher salt, granulated sugar, and coarsely ground black pepper (and the chopped fresh dill and brown sugar if using). Mix thoroughly so the sugar and salt are evenly distributed.
Cure the salmon
Lay a large piece of plastic wrap on the counter. Place half of the cure mixture on the plastic and set the salmon, skin-side down, on top. Sprinkle the remaining cure evenly over the flesh side, pressing gently so the cure adheres. Wrap tightly in plastic wrap and place on a tray. Refrigerate for 2 to 4 hours (for a lightly cured, flaky smoked salmon) or up to 8 hours for firmer texture. Do not exceed 12 hours.
Rinse and dry
After curing, unwrap the salmon and rinse thoroughly under cold running water to remove the cure. Gently pat dry with paper towels. Place the salmon on a wire rack set over a tray and refrigerate, uncovered, for 1 to 2 hours to form a tacky pellicle on the surface—this helps the smoke adhere.
Prepare the smoker
If using a charcoal or pellet smoker: preheat to a low temperature of 175–200°F (80–95°C). If using a gas grill: set up for indirect heat and a smoker box or foil packet with soaked wood chips. Drain the soaked wood chips and place them in the smoker box or on the coals. Aim for a steady temperature; avoid going above 225°F (107°C).
Smoke the salmon
Place the salmon skin-side down on the smoker rack. Smoke at 175–200°F (80–95°C) until the internal temperature reaches 140–145°F (60–63°C) and the flesh flakes easily but remains moist. This usually takes 45 minutes to 1 hour for a 1-pound fillet; thicker pieces may take longer. If you want a slightly glazed top, brush the flesh lightly with a teaspoon of olive or neutral oil about 10 minutes before the end of smoking or sprinkle the optional brown sugar before smoking to caramelize slightly.
Rest and serve
Remove the salmon from the smoker and let it rest at room temperature for 5–10 minutes. Transfer to a cutting board and slice thinly against the grain. Serve warm or chilled with lemon wedges. Store leftovers wrapped in airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Notes
Adjust cure time according to desired texture. For classic cold-smoked lox (soft, silky texture), a different cold-smoking method at lower temperatures is required and typically a longer cure; this recipe describes hot smoking which produces fully cooked, flaked smoked salmon.