Smoked Salmon Recipe

Prepare the cure

In a small bowl combine kosher salt, granulated sugar, coarsely ground black pepper, chopped fresh dill, and lemon zest. Mix thoroughly so salt and sugar are evenly distributed.

Trim and pat dry

Pat the salmon fillet dry with paper towels. Check for pin bones and remove with tweezers if present. Leave the skin on.

Apply cure

Place a large piece of plastic wrap on a tray. Spread half of the cure mixture on the plastic. Set the salmon, flesh side down, on the cure. Spread the remaining cure over the flesh. Wrap the salmon tightly in the plastic wrap.

Refrigerate to cure

Place the wrapped salmon on a rimmed tray in the refrigerator and weight it lightly with a plate or baking pan (to press the cure against the fish). Cure for 6 to 12 hours depending on thickness and desired firmness (6 hours for a lightly cured, 12 hours for firmer).

Rinse and dry

Unwrap the salmon and rinse thoroughly under cold running water to remove excess salt and sugar. Pat dry with paper towels. Transfer to a wire rack set over a tray and refrigerate uncovered for 1 to 2 hours until the surface forms a tacky pellicle (slightly dry to the touch).

Prepare the smoker

Set up a cold-smoking arrangement: use a cold-smoker box, pellet cold-smoke generator, or a grill with a separate smoke source so the fish is not exposed to direct heat. Soak wood chips briefly (10 minutes) if using a cold-smoke generator that requires it, then drain. Place ice in the smoking chamber to help keep temperature low (ideally under 80°F / 27°C).

Position the salmon

Brush the salmon lightly with olive oil if desired to enhance smoke penetration. Place the salmon skin-side down on the smoker rack. Ensure the smoking area will remain cool and the smoke will flow past the fish without raising the temperature above 80°F (27°C).

Cold smoke the fish

Cold smoke the salmon for 2 to 6 hours depending on the intensity of smoke you want and the thickness of the fillet — 2 hours for a mild smoky flavor, 4 hours for medium, 6 hours for pronounced smoke. Maintain low temperature and a steady supply of clean smoke. Rotate the fish halfway through if your smoker has hot spots.

Rest and chill

After smoking, transfer the salmon to a clean tray, cover loosely, and refrigerate for at least 2 hours to settle the flavors and firm the texture. Smoked salmon keeps well: refrigerate for up to 5 days or freeze portions for longer storage.

Slice the smoked salmon thinly across the grain with a sharp knife. Arrange on a platter with cream cheese or crème fraîche, capers, thinly sliced red onion, and fresh dill. Serve with lemon wedges and bagels or crackers. Store leftovers in an airtight container in the refrigerator for up to 5 days.