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Smoked salmon is one of those dishes that feels gourmet but is surprisingly easy to make at home. The secret? A slow smoking process that enhances its natural richness, a perfect brine, and the right wood choice. You can enjoy this recipe in various ways. Have it on bagels, in salads, or simply on its own. This recipe will give you perfectly balanced, tender, and flavorful smoked salmon every time.
There are two primary styles of smoked salmon:
- Cold-Smoked Salmon (Lox-style) – Smoked at low temperatures (below 85°F) for a silky, delicate texture.
- Hot-Smoked Salmon – Smoked at higher temperatures (120-175°F) for a flaky, robustly flavored texture.
This recipe focuses on the hot-smoking method, perfect for home smokers and backyard grilling.
Smoked Salmon
Ingredients
- For the Cure (Brine)
- 1 large salmon fillet (2-3 pounds, skin-on)
- ½ cup coarse Kosher salt
- ½ cup brown sugar
- 1 tablespoon black pepper (coarse ground)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Zest of 1 lemon
- 1 teaspoon dill (optional, for extra herbaceous flavor)
- For Smoking
- 2 tablespoons maple syrup or honey (for glaze, optional)
- 2 tablespoons olive oil
- Wood chips: Alder (traditional), Apple, Cherry, or Hickory
Instructions
Step 1: Prepping the Salmon
Start with high-quality, fresh salmon, ideally wild-caught for the best texture and flavor. Pat the fillet dry with a paper towel and remove any pin bones using tweezers. Keeping the skin on helps the fish hold its shape during smoking.
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Step 2: Dry Brining for Maximum Flavor
The key to flavorful, firm smoked salmon is a dry brine, which draws out moisture while infusing rich seasoning.
In a bowl, combine Kosher salt, brown sugar, black pepper, garlic powder, onion powder, paprika, and lemon zest. Generously coat the salmon on all sides with the mixture, ensuring an even layer.
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Place the salmon in a glass or plastic container, skin side down. Cover with plastic wrap and refrigerate for 12-24 hours. This step is crucial as it allows the salmon to firm up and absorb all the seasoning.
Step 3: Rinsing & Forming the Pellicle
After brining, remove the salmon and rinse it thoroughly under cold water to remove excess salt. Pat it completely dry with paper towels.
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To ensure the smoke adheres properly, let the salmon rest uncovered on a wire rack in the fridge for 1-2 hours. This forms a sticky surface (pellicle) that locks in smoke flavor.
Step 4: Preparing the Smoker
Preheat your smoker to 120-150°F for low and slow cooking. Avoid temperatures above 175°F, as this can dry out the salmon.
For traditional flavor, use alder wood. If you want a mild sweetness, apple or cherry wood works well. For a stronger, richer taste, try hickory or mesquite.
Step 5: Smoking the Salmon
Place the salmon on the smoker grate, skin-side down, and smoke for 3-4 hours.
For the first hour, keep the temperature around 120°F. Gradually increase it to 140-150°F over the next couple of hours. This slow temperature rise helps prevent albumin (the white protein) from leaching out.
If you want a glossy, slightly sweet finish, brush the salmon with maple syrup or honey every hour during smoking.
Step 6: Resting & Serving
Once the salmon reaches an internal temperature of 135-145°F, remove it from the smoker. Let it rest at room temperature for 30 minutes before slicing.
At this point, the salmon will have a rich, smoky aroma, a golden-brown surface, and a buttery, flaky texture.
Notes
How to Prevent Dry Salmon?
- Don’t exceed 150°F for most of the cooking process.
- Use a water pan in your smoker to keep moisture levels balanced.
- Brush the salmon with olive oil or a glaze to lock in juiciness.
How to Store Smoked Salmon
- Refrigerate in an airtight container for up to 5 days.
- Freeze for up to 2 months. Wrap tightly in plastic wrap and place in a freezer bag.
Cold Smoking Alternative
For lox-style smoked salmon, cure the fish for 24-48 hours and smoke at 70-85°F for 12-24 hours. Use a cold-smoking attachment to maintain low temps.
Nutrition Information
Yield
200Amount Per Serving Sodium 550mgCarbohydrates 3gProtein 22g
FREQUENTLY ASKED QUESTIONS
How do I know when my smoked salmon is done?
Your salmon should have a firm texture and reach an internal temp of 135-145°F.
What’s the best wood for smoked salmon?
Alder (traditional) – Mild, balanced flavor Apple or Cherry – Slightly sweet and fruity Hickory – Strong, bold smokiness
Can I smoke frozen salmon?
It’s best to thaw it overnight in the fridge before smoking for even seasoning and texture.
How do I keep the skin from sticking to the smoker?
Brush the grates with oil or use a grill mat.
Step-by-Step Smoked Salmon
After choosing a fresh salmon fillet, we start with a simple dry brine. The brine pulls moisture out, concentrating flavor while keeping the fish firm. After 12-24 hours of curing, the salmon is rinsed. Then it is left to form a pellicle. This is a crucial step for locking in the smoke.
Low heat (120-150°F) is used. A light wood like alder enhances flavor. The salmon is slowly smoked for 3-4 hours. You have the option to brush on maple glaze for extra richness. The result? Deeply smoky, perfectly flaky salmon with a melt-in-your-mouth texture.
Serving Suggestions
Smoked salmon is versatile and pairs well with:
- Bagels & cream cheese
- Scrambled eggs or omelets
- Pasta with lemon & capers
- Charcuterie boards
- Fresh salads with arugula & feta
Outro
Once you try making your own smoked salmon, you’ll never go back to store-bought again. The rich, smoky aroma and buttery texture are unmatched, and you can customize the flavors to your liking.
So fire up that smoker, grab a fillet, and get ready to enjoy the best smoked salmon of your life!
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