Cold Smoked Salmon
Learn to make delicious homemade cold smoked salmon with rich flavors and a soft texture, perfect for salads, sandwiches, or as a luxury treat.
Ingredients
Curing Ingredients
- 1 cup Kosher salt Essential for curing
- 1 cup Brown sugar Enhances flavor profile
- to taste Optional herbs (e.g., dill, coriander) Customize flavor
- to taste Freshly cracked black pepper Optional
Salmon
- 2 pounds Fresh salmon fillet Make sure it's high quality and previously frozen to avoid parasites
Instructions
Curing the Salmon
- Mix kosher salt and brown sugar in equal parts based on salmon size.
- Add herbs and spices for more flavor if desired.
- Evenly coat the salmon fillet with the curing mix on all sides.
- Wrap the salmon tightly in plastic wrap and place on a tray to catch juices.
- Refrigerate for 24-48 hours, adjusting time based on thickness.
- Rinse the salmon under cold water to remove excess cure.
- Pat dry with paper towels and let dry in the fridge for 1-2 hours.
Cold Smoking
- Set up your smoker to maintain a temperature below 80°F.
- Use good airflow to ensure even smoke distribution.
- Cold smoke the salmon for at least 18 hours, or up to 24 hours for thicker fillets.
Serving Suggestions
- Serve with bagels, cream cheese, capers, and onions for a classic dish.
- Add to salads or create a charcuterie board with various pairings.
Notes
Vacuum seal the smoked salmon for freshness and store in the coldest part of the fridge. Enjoy your smoked salmon in various dishes and experiment with different wood types for smoking.