Smoked Salmon* Recipe

Time4h

Serves6

Make Smoked Salmon* Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Trim and rinse
Pat the salmon dry with paper towels. Trim away any stray bones with tweezers and remove ragged edges so the fillet is an even thickness for uniform smoking.
2
Mix cure
In a small bowl, combine coarse kosher salt, granulated sugar, and freshly ground black pepper. If using dried dill, stir it into the cure now.
3
Apply cure
Place the salmon skin-side down on a rimmed baking sheet or in a shallow dish. Sprinkle the cure evenly over the flesh side, pressing gently so the salt/sugar adheres. Use all the cure for a 1.5–2 lb fillet.
4
Cure time
Cover loosely with plastic wrap and refrigerate for 2 hours to draw moisture and firm the flesh (short cure for smoked salmon rather than fully gravlax-style). For a firmer texture, cure up to 4 hours; do not exceed 8 hours or it will become too salty.
5
Rinse & dry
After curing, remove the salmon from the refrigerator. Rinse the cure off under cold running water, gently rubbing to remove salt and sugar. Pat the fillet thoroughly dry with paper towels.
6
Form pellicle
Place the rinsed, dried salmon on a wire rack set over a sheet pan and refrigerate uncovered for 1–2 hours (or in a cool, well-ventilated spot). This forms a tacky skin called the pellicle that helps smoke adhere.

7
Add fresh flavors
If using fresh dill and lemon zest, pat the fillet lightly with olive oil, sprinkle chopped dill over the flesh, and grate lemon zest across the top. The oil helps herbs stick and encourages even color during smoking. Do this just before smoking so herbs don't wilt.

8
Prepare smoker or grill
Set up your smoker or gas grill for indirect smoking. For cold smoking (thin smoke flavor, silky texture) keep smoker temperature under 80°F (27°C). For hot smoking (fully cooked, flaky texture) target 160–180°F (71–82°C) internal for the fish. Place a foil pan with 1 cup water under where the salmon will sit to stabilize temperature and add humidity. Add wood chips or chunks to your smoker box or coals—apple or alder give a mild, classic flavor.
9
Smoke the salmon
Place the salmon skin-side down on the smoker rack. For cold smoke, smoke for 3–6 hours until desired smokiness and just-firm texture (monitor to avoid warming above 80°F). For hot smoke, smoke until the thickest part of the fillet reaches 145°F (63°C), about 1–2 hours depending on thickness. Check with a probe thermometer.
10
Rest & cool
Remove the salmon from the smoker. Let it rest 10–15 minutes at room temperature for hot-smoked, or transfer cold-smoked salmon to the refrigerator to chill for at least 1 hour to firm and make slicing easier.

11
Slice
Using a very sharp, long slicing knife, slice the salmon thinly across the grain at a shallow angle for lox-style slices. For hot-smoked salmon served flaked, break into large flakes.
12
Serve
Arrange slices or flakes on a platter. Garnish with additional fresh dill and lemon wedges. Serve with bagels and cream cheese, crackers, or as a component in salads, pastas, or canapés.
13
Storage
Refrigerate smoked salmon in an airtight container for up to 4–5 days (hot-smoked) or up to 7 days (cold-smoked). For longer storage, vacuum-seal and freeze for up to 2 months (thaw in refrigerator).