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Homemade Cold Smoked Salmon: A Foolproof Step-by-Step Guide

Close-up of vibrant orange slices of smoked salmon seasoned with pepper flakes on a white plate.
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Make your own high-quality cold smoked salmon at home using this simple curing and smoking guide. This recipe delivers a delicate, melt-in-your-mouth texture perfect for appetizers or brunch.

Ingredients

Scale
  • 4 lb fresh salmon fillet, skin on or off
  • 1 cup kosher salt
  • 1/2 cup packed light brown sugar
  • 1 tablespoon black peppercorns, crushed
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground allspice
  • 1/4 cup water (for brine adjustment, if needed)
  • Wood chips (e.g., alder or cherry) for smoking

Instructions

  1. Prepare the cure: In a bowl, mix the kosher salt, brown sugar, crushed peppercorns, coriander, and allspice.
  2. Pat the salmon fillet dry with paper towels. Place the fillet in a non-reactive dish (glass or plastic).
  3. Evenly coat the entire surface of the salmon with the cure mixture, pressing it gently into the flesh.
  4. Cover the dish tightly with plastic wrap and refrigerate for 12 to 18 hours. The time depends on the thickness of the fillet; aim for 1 hour per 1/2 inch of thickness.
  5. Remove the salmon from the cure. Rinse the fillet thoroughly under cold running water to remove all salt and sugar mixture.
  6. Pat the fillet completely dry again. Place it on a wire rack set over a baking sheet and return it to the refrigerator, uncovered, for 4 to 6 hours. This step dries the surface (pellicle formation), which is necessary for proper smoking.
  7. Prepare your smoker for cold smoking (maintaining a temperature between 70F and 85F). Add your chosen wood chips.
  8. Place the salmon in the smoker. Smoke for 4 to 6 hours, monitoring the temperature closely to keep it below 90F.
  9. Remove the salmon from the smoker. Wrap it tightly in plastic wrap and refrigerate for at least 24 hours before slicing and serving. This allows the smoke flavor to mellow.
  10. Slice thinly against the grain before serving on bagels or crackers.

Notes

  • For the best results, use a high-quality, fresh salmon fillet.
  • If you do not have a dedicated smoker, you can use a grill with a cold smoke generator attachment, keeping the heat source completely separate from the fish.
  • This homemade smoked salmon is excellent served with cream cheese, capers, and fresh dill.

Nutrition

Find it online: https://cookingbyfelix.com/homemade-cold-smoked-salmon-guide/