Smoked Salmon
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!
- 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)
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.
Find it online: https://thefamilycooking.com/smoked-salmon/
