Smoked Salmon Recipe

Prepare the curing mix

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

Trim and inspect salmon

Pat the salmon fillet dry with paper towels. Remove any stray bones with tweezers. Leave the skin on; it helps hold the flesh together during smoking.

Apply cure

Lay a large piece of plastic wrap on a tray. Place half the cure mix on the plastic, spread it to roughly the size of the fillet. Place the salmon (skin side down) on the cure, then spread the remaining cure evenly over the flesh, pressing lightly to ensure full contact. If using vodka/aquavit, pour over the flesh before applying the final layer of cure for extra flavor and to sterilize slightly.

Wrap and refrigerate

Tightly wrap the salmon in plastic wrap, place on a rimmed tray to catch liquid, and refrigerate for 12–18 hours (12 hours for a lighter cure, up to 18 for a firmer texture). Turn the wrapped fillet once halfway through to ensure even curing and to redistribute any liquid.

Rinse and dry

After curing, unwrap and discard the cure. Rinse the fillet thoroughly under cold running water to remove excess salt and sugar. Pat dry with paper towels. Place the fillet on a wire rack set over a tray and refrigerate uncovered for 2–4 hours, or until the surface develops a tacky, dry 'pellicle'—this helps the smoke adhere.

Prepare smoker or grill for cold to warm smoking

Set up a smoker for cold smoking (target 20–30°C / 68–86°F) or a grill for indirect smoking with low heat. If you prefer hot-smoked lox (more flaky, cooked through), set smoker to 90–100°C (195–212°F). For classic silky cold-smoked salmon (gravlax-style finished with smoke), keep temperature below 30°C and limit smoke time. Fill the smoker box with soaked and drained wood chips (alder, apple, or cherry). Preheat briefly to generate smoke but avoid high heat.

Oil and position the fillet

Lightly brush the flesh of the salmon with olive oil to help smoke adhesion and prevent sticking. Place the fillet skin-side down on the smoker racks. Leave space around it for smoke circulation.

Smoke the salmon

Cold-smoking: Smoke for 4–8 hours depending on how smoky you want it (start checking at 4 hours). Keep temperature low and replenished with fresh smoke as needed. Hot-smoking: Smoke at 90–100°C for 45–75 minutes, until internal temperature reaches 60–63°C (140–145°F) and flesh flakes slightly. For a balanced approach (warm smoke), smoke at 40–60°C for 1.5–2.5 hours until desired texture is reached.

Cool and rest

Remove the salmon from the smoker and let it cool to room temperature on a rack (about 30 minutes). Then refrigerate for at least 1 hour to firm up — this makes slicing easier.

Slice and serve

Using a long, sharp, thin-bladed knife, slice the salmon at a shallow angle into paper-thin slices, leaving skin behind. Arrange on a platter, garnish with extra fresh dill, crack a little black pepper over the top, and serve with lemon wedges.

Storage

Keep smoked salmon tightly wrapped in plastic or vacuum-sealed and refrigerate. Use within 5–7 days for best quality, or freeze for up to 2 months.