How to Make Perfect Cold Smoked Salmon at Home
Cold Smoked Salmon is silky, flavorful, and perfect for bagels or snacks—easy to make at home.
Ingredients
- 2 lbs fresh salmon fillet skin-on, pin bones removed
- ¼ cup kosher salt
- ¼ cup granulated sugar
- 1 tsp black pepper
- Zest of 1 lemon optional
- Fresh dill optional, for flavor
- Cold smoker or smoking setup with wood chips e.g., alder or apple
Instructions
- Cure the salmon: Mix kosher salt, sugar, and pepper in a bowl. Rub the mixture evenly over the salmon. Add lemon zest and dill if using. Place the salmon in a glass dish or zip-top bag, skin-side down.
- Refrigerate: Cover and refrigerate for 12–24 hours, depending on thickness. Flip halfway through for even curing.
- Rinse and dry: Rinse salmon thoroughly under cold water to remove cure. Pat dry with paper towels.
- Form pellicle: Place the salmon on a rack in a cool, well-ventilated area or fridge for 2–4 hours until a tacky surface forms.
- Cold smoke: Set up your smoker to maintain a temperature below 90°F (32°C). Smoke the salmon for 8–12 hours using a mild wood like alder.
- Chill and slice: Let the salmon rest in the fridge for several hours or overnight before thinly slicing. Serve chilled.