Smoked Salmon Recipe

Check and trim

Pat the salmon fillet dry with paper towels. Inspect for pin bones and remove them with fish bone tweezers or needle-nose pliers.

Mix cure

In a small bowl combine kosher salt, granulated sugar, brown sugar, coarsely ground black pepper, chopped fresh dill, and lemon zest. If using vodka or aquavit, stir it into the cure mix — the small amount helps extract moisture and adds subtle flavor.

Apply cure

Spread half of the cure on a sheet of plastic wrap large enough to wrap the fillet. Place the salmon skin-side down on the cure, then sprinkle or press the remaining cure evenly over the flesh. Rub the cure lightly so it adheres.

Wrap and weight

Wrap the fillet tightly in the plastic wrap. Place the wrapped salmon in a shallow baking dish and set a small weight (a plate and a can or two) on top to ensure even contact. Refrigerate for 6–8 hours for a lightly cured texture, or 12–24 hours for firmer, saltier cured salmon. Turn the wrapped fillet once halfway through the cure time.

Rinse and dry

After curing, unwrap the salmon and rinse off the cure under cold running water to remove excess salt and sugar. Gently pat the fillet dry with paper towels. Place the salmon on a wire rack and refrigerate, uncovered, for 1–2 hours to form a tacky pellicle on the surface — this helps smoke adhere and develop flavor.

Prepare smoker or grill

Prepare a smoker for cold to warm smoking at a low temperature: target 80–95°F (27–35°C) for cold-style smoke or up to 120–140°F (49–60°C) for warm smoke. If using a charcoal or gas grill, set up indirect heat and a smoke box or foil pouch with soaked wood chips. Preheat until smoke forms and the temperature stabilizes in the chosen range.

Place salmon in smoker

Brush the salmon flesh very lightly with olive oil to prevent sticking. Place the salmon skin-side down on the smoker rack. Add the soaked wood chips to the smoker or into the foil pouch on the heat source to produce a steady, light smoke.

Smoke

Smoke the salmon until it is perfumed with smoke and has reached desired texture: for a delicate cold-smoked texture, smoke 3–6 hours at 80–95°F (27–35°C); for a slightly firmer, warm-smoked finish, smoke 1–2 hours at 120–140°F (49–60°C) until the internal temperature reaches 110–125°F (43–52°C). Time will vary with smoker and fillet thickness. Avoid cooking to high temperatures — smoked salmon is typically silky, not flaky.

Cool and rest

When smoking is complete, remove the salmon from the smoker and let it cool to room temperature on a rack for 15–20 minutes. Then refrigerate uncovered for at least 1 hour to firm up and let flavors meld. Cold-smoked salmon can be chilled longer; wrap tightly and store up to 3–4 days refrigerated.

Slice and serve

Using a very sharp, long knife, slice the smoked salmon thinly at a slight angle across the grain. Serve on bagels with cream cheese, on crackers, or as part of a composed plate. Garnish with fresh dill sprigs and lemon wedges. Taste and add a squeeze of lemon if desired.