Smoked Salmon Recipe

Prepare salmon

Pat the salmon fillet dry with paper towels. Trim any ragged edges and remove pin bones with fish tweezers. Leave skin on. Measure the fillet to ensure even thickness; if necessary, butterfly thicker portions so thickness is uniform (about 1 inch thick).

Make cure mix

In a bowl combine kosher salt, granulated sugar, coarsely ground black pepper, dried dill and smoked paprika (if using). Mix thoroughly so sugar and salt are evenly distributed.

Apply cure

On a rimmed sheet pan or in a shallow dish, spread one-third of the cure mixture into a single layer. Place the salmon skin-side down on top of the cure. Evenly sprinkle the remaining cure over the flesh, pressing lightly so it adheres. Make sure the flesh is completely covered. If using a whole fillet, fold or cover with plastic wrap.

Refrigerate to cure

Place a rack over the salmon and weigh it down with canned goods or a heavy pan to press moisture out. Refrigerate for 8–12 hours (for 2-lb fillet) depending on desired firmness — less time (6–8 hours) for softer, more lox-like texture, longer (12–18) for firmer texture. Check at midpoint and redistribute cure if liquid pools.

Rinse and dry

After curing, remove the salmon from the cure and rinse thoroughly under cold running water to remove excess salt and sugar. Pat dry with paper towels. Place on a wire rack and refrigerate uncovered for 1–3 hours to develop a tacky surface (pellicle) — this helps smoke adhere. If short on time, pat very dry and proceed; for best smoke flavor allow the full pellicle time.

If you prefer an optional short cold soak to add a hint of citrus and firm the fillet, dissolve the brown sugar and sea salt in cold water, add ice and lemon zest. Submerge the cured and rinsed salmon flesh in the cold brine for 20–30 minutes in the refrigerator. Remove, rinse quickly with cold water, pat dry, and return to the rack for 30–60 minutes to re-form the pellicle before smoking.

Prepare smoker or grill

Preheat a smoker or a gas/charcoal grill set up for indirect low heat to 175–200°F (80–95°C). If using a charcoal grill, bank coals to one side and place a drip pan under the rack. Place soaked wood chips in a smoker box or on hot coals. Ensure you can maintain low steady heat; too hot will overcook and dry the fish.

Oil the rack

Lightly oil the grill or smoker rack with a brush and a little oil to prevent sticking.

Smoke the salmon

Place the salmon skin-side down on the rack, flesh side up. Smoke at 175–200°F (80–95°C) until the internal temperature reaches 130–140°F (54–60°C) for a moist, sliceable texture. This usually takes 45–90 minutes depending on fillet thickness and smoker. Check temperature at the thickest part with an instant-read thermometer. Avoid letting the fish exceed 145°F to keep it tender.

Rest and cool

When smoked to the desired doneness, remove the salmon from the smoker and let it rest on a cutting board for 10–15 minutes. For chilled smoked salmon (lox-style), cool quickly on a rack and then refrigerate until fully chilled (2–4 hours) before slicing very thinly. For warm-served smoked salmon, serve after 10–15 minute rest.

Slice and serve

To serve chilled: using a sharp, thin-bladed knife, slice the salmon at a shallow angle into thin pieces against the grain. Garnish with fresh dill or chives and lemon wedges. For hot-smoked flakes, break into large flakes and serve warm or chilled on bagels, salads, or as desired.