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4 from 4 votes

Cold Smoked Salmon Recipe

There’s no need to be daunted by the process of cold smoking salmon. It’s truly delicious and can be served in so many ways. The texture of your salmon should be silky and smooth rather than flaky like cooked salmon. The result is salmon that’s full of flavor that doesn’t necessarily require side dishes.

Prep Time1 d
Cook Time10 hrs
Course: Main Course
Cuisine: American
Keyword: Smoked Salmon
Servings: 4
Calories: 210kcal

Ingredients

  • 2-3 pounds of salmon

  • 1-gallon water

  • 1/4 cup maple syrup or molasses

  • 2 bay leaves



  • 1 tablespoon black peppercorns

  • 1 ½ cups sea salt

  • 1 ½ cups brown sugar

  • 2 cloves of garlic

Optional cure ingredients:

  • Anise

  • Thyme

  • Lemon juice

  • Lemon zest

  • Fennel seeds

Garnish:

  • Drained, brined capers

  • Sliced lemon

  • Sliced red onion

  • Crackers or brioche toast

  • Chopped, fresh dill

Instructions

  • The brine is a little different from one recipe to another.

  • You can make the fish taste more salty or sweet depending on your preference.

  • Add all of the ingredients together and bring to a boil.

  • After boiling, allow it to simmer for five minutes.

  • To make sure you have the right balance of salt, try balancing a boiled egg until it floats.

  • If the egg sinks, add ¼ of a cup of salt and then refrigerate. 

  • The brine is ready once it reaches 40 degrees. 

  • Place the fish in the brine and cover it.

  • Allow it to sit in the refrigerator between 6 and 12 hours.

  • If you like, you can let it sit for 24 hours.

  • Once the salmon has been brined, rinse it with fresh, cold water to remove extra salt.

  • Next, mix brown sugar and salt to create the cure.

  • Spread ⅓ of the cure mixture all over a glass pan and place the salmon on top.

  • Place the remaining cure all over the top and sides of the salmon, covering it completely. 

  • Generously add the cure to both sides of the uncut filet.

  • Leave the skin on during salting.

  • After salt curing, the meat is rinsed, dried, and refrigerated.

  • Refrigeration helps the pellicle form which aids the smoke sticking to the meat.

  • After refrigeration, the skin is removed to better allow the smoke to penetrate the fish.

  • Remove the chewy brown flesh by carefully cutting it off with a knife.

  • This part of the fish can become rancid during the curing and smoking process.

  • Allow the fish to cure between 48 and 72 hours.

  • Place about one pound of weight on top of the fish while curing.

  • Once it’s cured, rinse the filet and soak it for about a half hour.

  • Then allow the fish to drain for another half hour.

  • Let the fish dry on a rack with the skin side down in the refrigerator for about four hours.

  • The fish should be slightly sticky to the touch.

  • Add the fish to your cold smoker and remove it in about 10 hours.

  • The fish should feel slightly leathery and have a bronze-like color.

Nutrition

Serving: 100g | Calories: 210kcal