Smoked Salmon Recipe

Trim and portion

Pat the salmon fillet dry with paper towels. Remove any pin bones with fish tweezers. Trim ragged edges and portion into a single even rectangle or two smaller portions about 1–1.25 lb total so cure is consistent.

Make cure mixture

In a small bowl combine kosher salt, granulated sugar, light brown sugar, and freshly cracked black pepper. Mix until evenly combined.

Apply cure

On a rimmed baking sheet or in a shallow dish, spread half of the cure mixture in an even layer. Place the salmon, skin side down, on top. Sprinkle the remaining cure evenly over the flesh, pressing gently so it adheres.

Refrigerate to cure

Cover the salmon tightly with plastic wrap. Place a small weight on top (another baking sheet or a small plate with cans) to compress slightly. Refrigerate for 6–12 hours (6 hours for thin fillets, up to 12 hours for thicker pieces) to firm and draw moisture out. Check after 6 hours for texture.

Rinse and dry

After curing, remove the salmon from the cure and briefly rinse under cold running water to remove excess salt and sugar. Pat thoroughly dry with paper towels. Place on a rack set over a sheet tray and refrigerate uncovered for 1–2 hours to develop a tacky pellicle (this helps smoke adhere).

Prepare smoker

If using a cold smoker attachment, set it up according to manufacturer instructions with a low heat source so fish temperature stays below 80°F (27°C). For a stovetop method, use a large wok or heavy pot with a small foil tray or smoking box with 1–2 tbs wood chips (apple, alder, or cherry). Place a cooling rack above the chips so the salmon sits above the smoke, not the heat.

Generate smoke

Light the wood chips until they smolder and produce smoke. If using a stovetop, cover the wok or pot with a tight-fitting lid; if the lid traps heat, remove from heat immediately after chips begin to smoke and place the salmon inside to cold-smoke in residual smoke. For a cold smoker, set chip flow to produce a gentle steady smoke.

Smoke the salmon

Place the salmon skin-side down on the rack in the smoker. Cold-smoke for 2–6 hours depending on desired smokiness. Check occasionally to ensure chips are smoldering and salmon remains cool. Rotate pieces if needed for even exposure. Aim to keep the fish below 80°F; if it warms, pause smoking and cool it in the fridge briefly.

Finish and rest

When smoke level is reached, remove salmon and brush a thin film of olive oil on the flesh. Sprinkle with chopped fresh dill, lemon zest, and a light dusting of smoked sea salt if using. Wrap loosely in plastic wrap and refrigerate at least 1 hour to let flavors meld (or up to 24 hours).

Slice thinly

With a sharp, long slicing knife held at a slight angle, slice the smoked salmon paper-thin across the grain. Make smooth single strokes rather than sawing to preserve texture.

Plate and garnish

Arrange slices on a platter. Top with thinly sliced red onion, capers, dollops of crème fraîche, and fresh dill sprigs. Serve with lemon wedges and bagels or crackers.

Storage

Store leftover smoked salmon tightly wrapped in the refrigerator for up to 5 days. For longer storage, vacuum-seal and freeze for up to 2 months; thaw slowly in the refrigerator.