Smoked Salmon Recipe

Prepare cure

In a bowl, combine kosher salt, granulated sugar, cracked black pepper, lemon zest and chopped fresh dill. If using brown sugar or pink peppercorns, stir them into the cure mixture now.

Place the salmon fillet skin-side down on a large piece of plastic wrap or in a shallow dish. Spread the cure mixture evenly over the flesh of the salmon, pressing gently so it adheres. Be sure to coat the entire surface.

Wrap the salmon tightly with plastic wrap (or cover the dish) and place it in the refrigerator. Put a small tray or plate on top and weigh it down with a few cans to press the cure into the fish. Cure in the refrigerator for 12–24 hours depending on thickness and how firm you want the fish (12 hours for lightly cured, 24 hours for firmer, slightly drier texture).

After curing, unwrap the salmon and rinse the cure thoroughly under cold running water to remove excess salt and sugar. Pat the fillet dry with paper towels.

If using vodka or gin, lightly brush or sprinkle it over the flesh and let it air-dry on a rack in the refrigerator for 1–2 hours to form a tacky pellicle (this helps smoke adhere). If not using spirits, simply air-dry the fillet uncovered on a rack for 1–2 hours.

Cold smoking (low temp)

Set up a cold-smoking chamber or use a smoker that can maintain a temperature under 80°F (27°C). Add the soaked wood chips to the smoker box or smoke source and light according to manufacturer instructions so it produces smoke but minimal heat.

Brush the salmon lightly with a little oil to prevent sticking. Place the fillet skin-side down on the smoker racks. Smoke gently for 2–6 hours depending on desired intensity of smoke flavor. Check periodically to ensure temperature stays low and smoke is steady. The fish should remain raw in the center and take on a smoky fragrance and deeper color.

Hot smoking (alternative)

If you prefer hot-smoked salmon (fully cooked), preheat your smoker or grill with a smoker box to 225°F (107°C). Place the salmon skin-side down on the rack, smoke for 45–90 minutes until the internal temperature reaches 145°F (63°C) at the thickest part. Use wood chips as above and monitor to avoid drying.

When smoking is complete, remove the salmon and let it cool to room temperature for 20–30 minutes, then refrigerate uncovered for an hour to firm up further before slicing.

Slice the smoked salmon thinly across the grain at a slight angle using a very sharp knife. Serve chilled or at cool room temperature.

Serve suggestions: on bagels with cream cheese, capers, thinly sliced red onion and extra dill; on canapés with crème fraîche; or flaked into salads or scrambled eggs.

Store leftover smoked salmon vacuum-sealed or tightly wrapped in the refrigerator for up to 5 days, or freeze for up to 2 months. If freezing, portion first and wrap tightly to avoid freezer burn.