Pepper And Garlic Smoked Salmon Recipe

Pat and inspect

Rinse the salmon fillet under cold water and pat thoroughly dry with paper towels. Check for any remaining bones and remove with tweezers if necessary.

Make dry cure

In a small bowl combine 3 tablespoons coarse sea salt, 2 tablespoons brown sugar, 2 tablespoons cracked black pepper, 1 teaspoon garlic powder, and 1 teaspoon freshly ground white pepper. Mix until evenly distributed.

Apply cure

Place the salmon skin-side down on a rimmed baking sheet or large plate lined with plastic wrap. Rub 1 tablespoon olive oil over the flesh to help the cure adhere. Evenly press the dry cure mixture over the flesh side of the fillet, covering surface completely. Wrap tightly with plastic wrap.

Cure time

Refrigerate the wrapped salmon for 1 to 2 hours. This short cure firms the flesh and seasons the surface without fully desalting. After curing, unwrap and gently rinse off the cure under cold running water, then pat dry thoroughly with paper towels. Let rest uncovered on a rack in the refrigerator for 30 minutes to form a sticky pellicle (this helps smoke adhere).

While the salmon rests, combine 3 minced garlic cloves, 1 tablespoon crushed black peppercorns, 1 teaspoon sea salt, 1 teaspoon olive oil, and 1 teaspoon lemon zest in a small bowl. Mix to form a loose paste. This fresh rub adds a bright garlic-forward note to the smoked salmon.

Prepare smoker or grill

Preheat a smoker or set up an indirect-heat charcoal or gas grill for low-temperature smoking. Aim for a steady smoking temperature of 90–110°C (200–230°F). Drain soaked wood chips and add to the smoker box or to hot coals in foil packet with holes.

Apply fresh rub

Lightly brush the surface of the cured, pellicle-formed salmon with the garlic pepper paste, pressing it gently so it adheres but does not completely cover the flesh (leave some areas visible for visual texture).

Smoke the salmon

Place the salmon skin-side down on the smoker grates. Smoke at 90–110°C (200–230°F) until the internal temperature reaches 55–60°C (130–140°F) for a moist, medium-smoked texture. This typically takes 30–60 minutes depending on thickness (for a 1 kg center-cut fillet expect ~40–50 minutes). Monitor temperature with an instant-read probe placed in the thickest part.

Rest and finish

When the salmon reaches target temperature, remove from smoker and let rest 10 minutes. While resting, squeeze a little lemon over the flesh, then sprinkle chopped fresh dill if using. Allow to cool to warm or room temperature before slicing thinly against the grain for serving.

Serve the pepper and garlic smoked salmon with lemon wedges on the side. It pairs well with crusty bread, bagels with cream cheese, or simple greens. Leftovers keep refrigerated in an airtight container for up to 3 days.