Smoked Salmon Recipe

Prepare the fillet

Trim any ragged edges and pin bones from the salmon with tweezers. Pat the fillet dry with paper towels. Leave the skin on; it helps hold the fish together during smoking.

Make the cure

In a bowl combine kosher salt, light brown sugar, granulated sugar, coarsely ground black pepper, dried or fresh dill, and lemon zest. Stir until evenly blended.

Apply the cure

On a sheet of plastic wrap, place half of the cure mixture in a bed and set the salmon, flesh-side down, onto it. Press the remaining cure over the skin side and flesh to fully cover the fish. Make sure edges are sealed with cure to prevent air pockets.

Refrigerate to cure

Wrap the salmon tightly in plastic wrap and place it on a rimmed tray. Refrigerate for 6 to 12 hours (6 hours for thin pieces or if you want a lightly cured texture; 12 hours for firmer, saltier result). During curing, occasionally drain and discard any liquid that collects under the fish.

Rinse and dry

After curing, unwrap the salmon and rinse thoroughly under cold running water to remove the cure. Pat dry with paper towels. Place the salmon on a rack, uncovered, in the refrigerator and allow it to air-dry for 1 to 2 hours until a tacky, slightly dried pellicle forms on the surface — this helps the smoke adhere.

Prepare smoker or grill

If using a dedicated smoker: preheat to 175–200°F (80–95°C) for cold-to-warm smoking. If using a grill: set up for indirect heat and aim for a steady temperature in the same range. If you want a very cold smoke (below 90°F / 32°C) you need a cold-smoking setup; the directions here assume warm smoking for food safety.

Prepare wood chips and fish

Drain soaked wood chips and place them in your smoker box or foil pouch for the grill. Lightly brush the salmon flesh with 1 tablespoon oil to prevent sticking and help color development.

Smoke the salmon

Place the salmon skin-side down on the smoker rack. Maintain a smoking temperature of 175–200°F (80–95°C). Smoke until the internal temperature reaches 125–140°F (52–60°C) depending on desired doneness: about 45–90 minutes for a 1–1.5 inch thick fillet. Check temperature in the thickest part of the fillet. The fish should flake slightly but remain moist.

Rest and cool

Remove the salmon from the smoker and let it rest at room temperature for 10–15 minutes, then transfer to a rack and cool further for 30 minutes. Chilling briefly in the refrigerator (30–60 minutes) firms the texture and makes slicing easier if serving cold.

Slice and serve

Slice the smoked salmon thinly across the grain using a sharp knife, or flake into pieces for salads. Garnish with fresh dill sprigs and lemon wedges. Serve warm, at room temperature, or chilled on bagels, crackers, salads, or as desired.

Storage

Store leftover smoked salmon in an airtight container in the refrigerator for up to 4–5 days. For longer storage, vacuum-seal and freeze for up to 2 months. Thaw in the refrigerator before using.