Master Cold Smoked Salmon Recipes at Home

Rachel Mills

Cold smoked salmon begins with the selection of the finest salmon, which is then cured and smoked at low temperatures. Unlike hot-smoked salmon, which is fully cooked, cold smoking gently infuses the salmon with smoke, preserving its raw, silky texture and getting all the health benefits. This method, while time-consuming, is straightforward and requires minimal hands-on work. The result is a luxurious product that elevates any meal, from simple bagels and cream cheese to sophisticated canapés.

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Prep Time 30

Cook Time 6

Cuisine ALL

Calories 150 kcal

Ingredients

Salmon Fillet: 2-3 pounds 900g-1.35kg, whole side, skin on
Kosher Salt: ¾ cup approximately 180g
Granulated Sugar: ¾ cup approximately 150g
Fresh Dill optional for the curing process: ½ cup chopped
Wood Chips alder, apple, or maple: Enough to maintain smoke for 6-12 hours, quantity dependent on smoker

Instructions

Step 1: Selecting Your Salmon

Choose a high-quality, fresh or frozen salmon fillet. Wild-caught varieties like Sockeye or Coho are recommended for their flavor and texture.

Step 2: Preparing the Salmon

Trim and clean the salmon: Remove any thin edges from the fillet and use tweezers to pluck out any pin bones.
Make the cure: Mix kosher salt and sugar in equal parts.
Cure the salmon: Lay the salmon skin-side down on a tray lined with plastic wrap. Cover both sides with the curing mix. Wrap tightly and refrigerate for 24 hours.

Step 3: Forming the Pellicle

Rinse the salmon: After curing, rinse off the cure under cold water and pat the salmon dry with paper towels.
Dry the salmon: Place it skin-side down on a wire rack in the refrigerator, uncovered, for 2-8 hours. This step allows the surface of the salmon to develop a tacky layer, known as the pellicle, which helps the smoke adhere to the fish.

Step 4: Setting Up Your Smoker

Prepare the smoker: Ensure it can maintain a consistent low temperature, ideally around 80°F and below 86°F.
Add ice: Place a tray of ice in the smoker to help keep the temperature down.
Add wood chips: Alder, apple, or maple chips are great choices for a mild, sweet smoke.

Step 5: Smoking the Salmon

Place the salmon in the smoker: Use the wire rack or place the salmon directly on the smoker grates.
Smoke the salmon: Cold smoke for 6-12 hours, depending on your preferred level of smokiness.
Monitor the smoker: Check periodically to replenish ice and wood chips as necessary.

Step 6: Post-Smoke Handling

Wrap the salmon: Once smoking is complete, wrap the salmon tightly in plastic wrap.
Refrigerate: Chill in the refrigerator for at least 3 hours, preferably overnight, to allow the flavors to meld and the texture to firm up.

Step 7: Slicing and Serving

Slice the salmon thinly: Use a long, sharp knife, slicing at an angle against the grain of the fish.
Serve and enjoy: Cold smoked salmon can be enjoyed in a variety of ways, from being the star of a bagel with cream cheese to elegant appetizers or a flavorful addition to salads and pasta dishes.