Smoked Salmon, Whole, Sliced Recipe

Inspect and trim

Rinse the salmon fillet under cold water and pat dry with paper towels. Check for any pin bones by running your fingertips over the flesh; remove with fish bone tweezers if present. Leave skin on for easier handling and better texture during smoking.

Make cure mix

In a bowl, combine the kosher salt, granulated sugar, brown sugar, crushed black peppercorns, dried dill, and crushed juniper berries (if using). Mix thoroughly so sugar and salt are evenly distributed.

Apply cure

Spread a thin layer of the cure mixture in a shallow nonreactive pan or tray large enough for the fillet. Place the salmon flesh-side up on the cure, then cover the flesh completely and evenly with the remaining cure so the entire fillet’s flesh is in contact with the cure. Rub some cure lightly along any exposed edges. Do not put cure on the skin side.

Weight and chill

Cover the tray tightly with plastic wrap, place a second tray or a baking sheet on top, and weigh it down with cans or a heavy pan to press the cure into the fish. Refrigerate for 8–12 hours (for a typical side 2–3 lb fillet). For a firmer, saltier outcome, cure up to 24 hours. During cure time the salt/sugar draw moisture and season the flesh.

Rinse and dry

Remove the weight and unwrap. Thoroughly rinse the cure off the salmon under cold running water until surface salt-sugar residue is gone. Pat the fillet dry with paper towels. Optionally lightly rinse with vodka or aquavit to neutralize any residual fishy odors and pat dry again.

Form the pellicle

Place the salmon, skin-side down, on a wire rack set over a sheet pan. Refrigerate uncovered for 2–4 hours (or up to overnight) to let the surface dry and develop a tacky pellicle — this helps smoke adhere and produce a better flavor and color.

Prepare smoker

Prepare your smoker for cold-to-warm smoking at a low temperature. For traditional cold-smoked lox, keep the smoker below 80°F (27°C). For hot-smoking to create a fully cooked finished product, set for 165–200°F (74–93°C). Use mild fruitwoods such as apple, alder, or cherry. If using chips, soak briefly (15–30 minutes) for consistent smoldering or use dry chips for cold smoke setups.

Position the salmon

Place the salmon skin-side down on the smoker racks, leaving space for airflow around the fillet. If you want a light oil sheen before smoke, brush the flesh very lightly with olive oil (optional).

Smoke (cold style)

For cold-smoked style (traditional lox texture): maintain smoker temperature below 80°F (27°C). Smoke for 6–12 hours, monitoring smoke flow and wood supply. The fish will take on smoke flavor and a silky, sliceable texture but will not be cooked through. Use caution with food safety and ensure high-quality, previously frozen or sushi-grade fish when cold-smoking at low temps.

Smoke (hot style)

For hot-smoked smoked salmon (fully cooked, flakey): set smoker to 175–200°F (79–93°C). Smoke until internal temperature reaches 145°F (63°C), about 1.5–3 hours depending on fillet thickness. The flesh will become opaque and flake easily but remain moist.

Rest and chill

Once smoked to your chosen method, remove the salmon from the smoker and let it cool at room temperature for 15–20 minutes. Transfer to the refrigerator to firm up for at least 2 hours before slicing thinly. For best slicing results, chill until just below fridge temperature (around 40°F / 4°C).

Slice

Use a long, sharp slicing or filleting knife. Hold the salmon steady with the skin side down and slice at a shallow angle into thin, even slices (3–4 mm / about 1/8 inch) across the grain for delicate ribbons. For thicker service slices, cut slightly thicker (3–5 mm). Wipe the knife clean between passes for neat slices.

Plate and garnish

Arrange slices on a chilled platter, garnish with lemon slices and fresh dill sprigs. Serve with bagels, cream cheese, capers, thinly sliced red onion, or as desired.

Storage

Wrap leftover smoked salmon tightly in plastic wrap or place in an airtight container. Refrigerate and consume within 5–7 days (hot-smoked may keep up to 7 days; cold-smoked should be consumed sooner if not cured longer). For longer storage, vacuum-seal and freeze for up to 3 months; thaw in the refrigerator before serving.