Cold-smoked Salmon Recipe
Make Cold-smoked Salmon Recipe in just 12h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cold-Smoked Salmon Ingredients
Method
Cold-Smoked Salmon Preparation Steps
- 1
Prepare the Cure
In a bowl, mix together the brown sugar, sea salt, black peppercorns, and dill until well combined.
- 2
Cure the Salmon
Place the salmon fillet in a shallow dish. Evenly coat the salmon with the cure mixture, pressing it into the flesh. Cover the dish with plastic wrap and refrigerate for 24-48 hours.
- 3
Rinse and Dry
After curing, remove the salmon from the refrigerator, rinse it under cold water to remove the cure, and pat it dry with paper towels.
- 4
Smoke the Salmon
Preheat your smoker or smoking device. If using liquid smoke, mix it with a small amount of water, then brush it over the salmon. Place the salmon in the smoker and cold-smoke for 6-12 hours, depending on desired flavor.
- 5
Slice and Serve
Once smoked, remove the salmon from the smoker and allow it to rest in the refrigerator for at least an hour before slicing. Serve with bagels, cream cheese, or on a charcuterie board.
