Why You’ll Love This Recipe

Rich and Flavorful – The smoky, salty taste is irresistible.
Versatile – Enjoy it in breakfast, lunch, or dinner dishes.
Healthy Choice – Packed with omega-3 fatty acids and protein.
Easy to Use – No cooking required, just serve and enjoy.
Great for Entertaining – Makes a perfect addition to charcuterie boards or brunch spreads.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fresh salmon fillet (skin-on)
Kosher salt
Brown sugar
Black pepper
Fresh dill (optional)
Wood chips for smoking (such as oak, apple, or hickory)

Directions

Cure the Salmon – In a bowl, mix salt, brown sugar, and black pepper. Rub this mixture all over the salmon. Place it in a dish, cover, and refrigerate for 12-24 hours.
Rinse and Dry – Rinse off the cure under cold water and pat the salmon dry with paper towels. Let it air-dry in the fridge for 1-2 hours to develop a tacky surface.
Prepare the Smoker – Preheat your smoker to 175°F (80°C) and add soaked wood chips for a steady smoke.
Smoke the Salmon – Place the salmon skin-side down in the smoker and smoke for 2-3 hours, or until it reaches an internal temperature of 145°F (63°C).
Cool and Serve – Let the salmon cool before slicing thinly and serving.

Servings and Timing

Servings: 4-6
Prep Time: 15 minutes (plus curing time)
Cook Time: 2-3 hours
Total Time: 14-27 hours (including curing)

Variations

Cold-Smoked Salmon – Smoke at a lower temperature (80°F) for a silkier texture.
Maple-Glazed – Brush with maple syrup before smoking for a sweet, smoky finish.
Spicy Version – Add cayenne or smoked paprika to the curing mix.
Herb-Infused – Mix fresh thyme or dill into the cure for extra flavor.
Whiskey Smoked Salmon – Use a whiskey brine for a bold, smoky depth.

Storage/Reheating

Refrigeration: Store in an airtight container in the fridge for up to 5 days.
Freezing: Wrap tightly in plastic wrap and store in a freezer-safe bag for up to 2 months.
Serving: Enjoy cold or at room temperature; reheating is not necessary.

FAQs

What’s the difference between hot-smoked and cold-smoked salmon?

Hot-smoked salmon is cooked at a higher temperature and has a flaky texture, while cold-smoked salmon is smoked at a low temperature and remains silky and raw-like.

Can I smoke salmon without a smoker?

Yes! Use a stovetop smoker, grill, or even a DIY smoking setup with a covered baking tray and wood chips.

How do I know when the salmon is done?

Hot-smoked salmon is ready when it reaches an internal temperature of 145°F (63°C).

Can I use frozen salmon?

Yes, but thaw it completely and pat it dry before curing and smoking.

What’s the best wood for smoking salmon?

Applewood, cherry, alder, and maple are great choices for a mild, sweet smoke.

Can I cure salmon for longer?

Yes, curing for up to 48 hours deepens the flavor, but don’t go beyond that, or it may become too salty.

Do I need to remove the skin?

No, leaving the skin on helps hold the salmon together while smoking.

What can I serve smoked salmon with?

It pairs well with bagels, cream cheese, capers, eggs, salads, or pasta.

Is smoked salmon raw or cooked?

Hot-smoked salmon is fully cooked, while cold-smoked salmon is cured and lightly smoked without cooking.

Can I use a gas or charcoal grill to smoke salmon?

Yes! Use indirect heat and a smoker box or foil packet with wood chips to add smoky flavor.

Conclusion

Smoked salmon is a flavorful, nutritious, and versatile ingredient that can be enjoyed in countless ways. Whether you prefer it hot-smoked for a flaky texture or cold-smoked for a silky bite, making your own smoked salmon is easier than you think. Serve it on bagels, in salads, or as part of an elegant appetizer—either way, it’s always a delicious choice!

Smoked Salmon

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Smoked salmon is a rich, flavorful delicacy with a perfect balance of smoky, salty, and buttery texture. Whether hot-smoked or cold-smoked, this homemade version is easy to make and pairs beautifully with bagels, salads, or charcuterie boards. A gourmet treat packed with protein and omega-3s!

Author: Laura
Prep Time: 15min
Cook Time: 2-3 hours
Total Time: 14-27 hours (including curing)
Yield: 4-6servings
Category: Appetizer, Main Course
Method: Smoking
Cuisine: International

Ingredients

1 fresh salmon fillet (skin-on)
½ cup kosher salt
¼ cup brown sugar
1 teaspoon black pepper
1 tablespoon fresh dill (optional)
Wood chips for smoking (oak, apple, cherry, or hickory)

Cook Mode Prevent your screen from going dark

Instructions

Cure the Salmon – Mix salt, brown sugar, and black pepper. Rub the mixture all over the salmon. Place in a dish, cover, and refrigerate for 12-24 hours.
Rinse and Dry – Rinse off the cure under cold water and pat dry with paper towels. Let the salmon air-dry in the fridge for 1-2 hours to develop a tacky surface.
Prepare the Smoker – Preheat the smoker to 175°F (80°C) and add soaked wood chips.
Smoke the Salmon – Place the salmon skin-side down in the smoker and smoke for 2-3 hours, or until the internal temperature reaches 145°F (63°C).
Cool and Serve – Let the salmon cool, then slice thinly and enjoy.