House-smoked Salmon With Cream Cheese Recipe

Prepare the Cure

Pat the salmon fillet dry with paper towels. Mix kosher salt, brown sugar, and coarsely ground black pepper in a small bowl. Rub the mixture evenly over the flesh side of the salmon. Place the fillet skin-side down on a rimmed tray, cover loosely with plastic wrap, and refrigerate for 30 minutes to 1 hour to firm and lightly cure.

Rinse & Dry

After curing, rinse the cure off under cold water and gently pat the salmon dry. Place on a wire rack set over a baking sheet and refrigerate uncovered for 30–60 minutes to form a tacky pellicle (this helps smoke adhere).

Prepare Smoker or Grill

If using a small smoker, preheat to 175–200°F (80–95°C). For a gas or charcoal grill, set up indirect heat and prepare a foil packet with drained soaked wood chips or use a smoker box. Oil the skin lightly with 1 tsp olive oil to prevent sticking.

Smoke the Salmon

Place the salmon skin-side down on the smoker grate away from direct heat. Add the wood chips to the smoker box or foil packet. Smoke the salmon until the internal temperature reaches 120–125°F (49–52°C) for medium-rare flakiness, about 25–40 minutes depending on thickness. Check temperature with an instant-read thermometer in the thickest part.

Rest & Finish

Remove the salmon and let rest on the rack 5–10 minutes. Squeeze a little lemon over the flesh. Let cool to warm or room temperature before slicing thinly for serving. Reserve any pan juices.

Soften the cream cheese at room temperature for 20–30 minutes. In a medium bowl, combine softened cream cheese and sour cream. Using an electric mixer or whisk, whip until smooth and airy, about 1–2 minutes.

Fold in chopped fresh dill, sliced chives, lemon zest, lemon juice, smoked paprika (if using), salt, and black pepper. Taste and adjust seasoning. Transfer to a serving bowl, cover, and refrigerate until ready to serve.

Slice the smoked salmon thinly across the grain into bite-size pieces or long ribbons. Toast bagel halves or baguette slices if desired.

Arrange bagel/toast, a generous smear of whipped cream cheese, a piece of smoked salmon, a few capers, and a slice of red onion on a platter. Garnish with dill sprigs and lemon wedges. Serve immediately.

Storage: Leftover smoked salmon keeps in an airtight container in the refrigerator for up to 3 days. Whipped cream cheese will keep up to 3–4 days refrigerated.