Smoked Salmon Recipe

Prepare cure

In a bowl mix kosher salt, granulated sugar, brown sugar, cracked black pepper, chopped fresh dill and lemon zest until evenly combined.

Trim and dry salmon

Pat the salmon fillet dry with paper towels. Leave the skin on. Trim any bones with tweezers and remove excess moisture so the cure can adhere well.

Apply cure

Spread about half of the cure in an even layer in the bottom of a nonreactive dish (glass or stainless). Place the salmon skin-side down on the cure. Spread the remaining cure evenly over the flesh, massaging lightly to ensure full contact. Cover tightly with plastic wrap.

Cure time

Refrigerate for 8–12 hours for a lightly cured texture or up to 24 hours for firmer, saltier results. Turn the salmon once halfway through the curing time and drain and discard any liquid that accumulates.

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 rack, skin-side down, and refrigerate uncovered for 2–4 hours (or overnight) to form a tacky pellicle — this helps smoke adhere.

Prepare smoker or grill

If using a smoker, preheat to a low temperature of 90–110°C (200–225°F). If using a gas or charcoal grill, set up for indirect cooking and place a smoker box or foil packet of soaked wood chips near the heat source. Drain chips before using.

Oil and season lightly

Brush the flesh of the salmon lightly with olive oil and place a few fresh dill sprigs on top if desired. This prevents sticking and adds a subtle flavor.

Cold vs hot smoke note

This recipe produces a hot-smoked style (fully cooked) at 90–110°C. For cold-smoked (uncooked) salmon, use a cold smoker keeping temperature below 30°C (86°F) for several hours — but follow food-safety guidelines if choosing cold smoke.

Smoke the salmon

Place the salmon skin-side down on the smoker rack away from direct heat. Add the soaked wood chips to the smoker. Smoke until the internal temperature of the thickest part reaches 50–60°C (122–140°F) depending on desired doneness: about 45–90 minutes at 90–110°C. For flaky, fully cooked hot-smoked salmon aim for 60–63°C (140–145°F).

Rest and cool

Remove the salmon from the smoker and let rest at room temperature for 10–15 minutes. Transfer to a rack and cool to room temperature, or refrigerate to serve chilled (this improves slicing).

Slice and serve

Using a sharp slicing knife, slice the salmon at a shallow angle into thin pieces, cutting away from the skin. Serve with lemon slices and additional dill sprigs. Store leftovers refrigerated in an airtight container for up to 4 days or freeze for longer storage.