In-house Pecan-smoked Salmon Recipe

Make a quick brine

In a non-reactive container large enough to hold the salmon, combine 1 liter water with 2 tablespoons kosher salt and 2 tablespoons brown sugar. Stir until fully dissolved to create a mild curing brine.

Place the salmon fillet skin-side down in the brine, making sure the fish is fully submerged. Cover and refrigerate for 30 minutes to 1 hour. (This light cure firms the flesh and seasons it without fully curing.)

Prepare an ice bath: combine 4 cups of ice with cold water in a large bowl. After brining, remove the salmon and rinse briefly under cold running water to remove excess salt and sugar. Place the fillet in the ice bath for 5 minutes to cool quickly, then drain and pat dry thoroughly with paper towels.

While salmon chills, soak 2 cups pecan wood chips in warm water for 30 minutes, then drain. If using a small home smoker or stovetop smoking device, ensure it is clean and ready.

Set up smoker for cold smoking (target smoke temperature under 80°F / 27°C). If using an electric or cold-smoke setup, follow manufacturer instructions to keep the cooking temperature low—this recipe does not cook the fish, it only flavors it with smoke.

Place a handful of drained pecan chips on the smoker tray or in the smoking box. Light or heat according to your smoker type until a steady, thin smoke is produced.

Set the salmon on the smoker rack skin-side down. Position the rack so the salmon is exposed to smoke but not heat. Smoke the salmon for 1.5 to 3 hours depending on desired smoke intensity and thickness of the fillet (1.5 hours for a light pecan aroma, up to 3 hours for pronounced smoke). Rotate the fillet halfway through for even smoke exposure.

When smoking is complete, remove the salmon and allow it to rest on a wire rack in the refrigerator, uncovered, for at least 2 hours or preferably overnight. This step chills the fish and helps the smoke flavor mellow and meld into the flesh.

Once fully chilled and rested, use a sharp, thin-bladed knife to slice the salmon thinly at a 45-degree angle against the grain into portions suitable for serving (about 12–16 slices from a 1 kg fillet).

Arrange slices on a chilled platter. Drizzle 2 tablespoons extra-virgin olive oil lightly over the fish, sprinkle the 2 tablespoons chopped fresh dill, scatter 2 tablespoons capers and the thinly sliced 1/4 cup red onion over the salmon. Add lemon zest and lemon wedges alongside for squeezing. Season lightly with sea salt and freshly ground black pepper to taste.

Cover loosely and keep chilled until service. If preparing ahead, wrap tightly and refrigerate up to 48 hours; consume within 48 hours for best quality.

Serve chilled as a starter with gluten-free crackers or toasted gluten-free bread on the side. Offer extra lemon wedges and a small bowl of additional capers and chopped dill for guests to add as desired.

If making gluten-free modifications, confirm crackers/bread are certified gluten free and avoid any garnishes that contain gluten.