Pat the salmon dry with paper towels. Trim any ragged edges and remove pin bones with tweezers if present. Keep the skin on—this helps handle the fillet and retains moisture.

Make cure

In a bowl, combine kosher salt, granulated sugar, black pepper, chopped dill, and lemon zest. Mix until evenly distributed.

Cure the fillet

Place a large piece of plastic wrap on a tray. Sprinkle a thin layer of the cure on the plastic where the salmon will rest. Lay the salmon skin-side down on the cure, then press the remaining cure evenly over the flesh. Wrap tightly with plastic wrap. Refrigerate, skin-side down, for 4–8 hours (for a lightly cured texture) or up to 12 hours for a firmer, saltier result.

Rinse and dry

After curing, unwrap and gently rinse the cure off under cold running water. Pat the fillet dry thoroughly with paper towels. Place the fillet on a wire rack set over a tray and refrigerate, uncovered, for 1–2 hours to form a tacky pellicle (a slightly tacky surface that helps smoke adhere).

For Cold-Smoking (preferred) or Hot-Smoking (alternate)

Cold-smoking using a smoker or grill

Set up your smoker for cold-smoking (target smoke chamber temp below 80°F / 27°C). If using a charcoal or gas grill, create a cold-smoke generator: make a small pouch of wood chips in aluminum foil, poke holes, and place over low heat or hot coals away from the salmon; add a tray of ice near the salmon to keep temperature down. Ensure smoke is gentle and circulating.

Hot-smoking option

If you prefer to hot-smoke (quicker, flaky texture), preheat smoker or grill to 120–140°C (250–285°F). Place salmon skin-side down on racks.

Smoke the salmon

For cold-smoked: place the salmon in the smoker away from direct heat and smoke for 4–6 hours or until the flesh has a silky, translucent appearance and a firm but tender texture. Maintain low temperature and steady smoke. For hot-smoked: smoke at 120–140°C (250–285°F) for 45–90 minutes, until the internal temperature reaches 60°C (140°F) and the fish flakes slightly but remains moist.

Rest and chill

After smoking, remove salmon and let cool to room temperature on the rack, then refrigerate uncovered for at least 2 hours to let flavors settle and texture firm up.

Finishing & Serving

Before serving, brush the top lightly with extra-virgin olive oil and garnish with fresh dill sprigs, lemon wedges, and capers if desired. Slice thinly at a 45° angle across the grain using a sharp knife. Serve on bagels with cream cheese, rye bread, blinis, or as part of a charcuterie board.

Storage: wrap tightly and refrigerate for up to 5 days or vacuum-seal and freeze for up to 2 months. Thaw in the refrigerator before serving.