Cold Smoked Salmon Recipe
Elevate your dishes with this irresistibly smoky, melt in your mouth cold smoked salmon recipe. Perfectly cured & rich in flavor – cold smoking is the way to go when smoking salmon!
This is one of my favorite ways to enjoy the wild salmon that we catch on our annual West Coast fishing trip. I personally prefer this method of smoking salmon over hot smoking because it gives the fish more flavor and a silky texture.
After years of experience we have perfected the process for getting the best smoky flavor out of our fresh fish. Be sure to follow the simple steps in this blog post for the best results.
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We enjoy adding smoked salmon to our charcuterie boards or using it in this smoked salmon pasta and cucumber smoked salmon salad – the possibilities are endless!
You are going to love this recipe! Let’s get started…
Cold smoked salmon recipe
Ingredients
- Fresh salmon fillets – we prefer to use Coho (also known as Silver Salmon) whenever possible but Pink Salmon is a good choice as well.
- Coarse salt – use a 1:4 ratio of salt to sugar.
- Brown sugar – dark or light brown sugar, it doesn’t matter.
Instructions
1. Prepare the salmon fillets by removing the skin, if needed.
2. In a medium bowl combine salt and brown sugar.
3. On a large platter or baking dish, cover each salmon fillet with the dry brine mixture. Any remaining salt mixture can be sprinkled overtop.
4. Place the raw salmon in layers and then cover in plastic wrap and place in the fridge to brine overnight for up to 12 hours.
5. Remove the fish from the brine and rinse each fillet well with cold water.
6. Pat dry with paper towels.
7. Lay the salmon on a wire rack to dry for 2-3 hours.
8. Load the cold smoke generator with wood pellets, wood chips or pucks.
9. Place the salmon on wire racks in the smoking chamber, evenly spaced apart.
10. Smoke at 100 degrees for 12-14 hours or 130 degrees for 7-9 hours.
11. Move the salmon to a cooling rack before storing in an airtight container.
Variations
Create your own variation by experimenting with the dry brine ingredients. Try adding…
- Black pepper
- Fresh dill
- Lemon juice
- Fresh garlic
- Soy sauce
- White sugar
Tips and Tricks for Cold Smoking Salmon
- Choosing the Right Smoker: We use a Bradley Smoke Generator attached to an old proofer (it’s a DIY, homemade smoker), but any smoker will do. The Big Green Egg is a popular choice as long as it can maintain a lower temperature.
- Wood Selection: We prefer Alder wood for its mild flavor, but the choice of wood is up to you. Apple and cherry wood are also excellent options that can enhance the taste of your smoked salmon.
- Brining Technique: Always use a rimmed baking sheet or a container with a lip when brining the fish. This helps contain the liquid that forms as the salt and sugar mixture draws moisture out of the fish.
- Fish Texture: As the salmon rests in the brine, you’ll notice the texture begins to firm up. This is a good indicator that the brine is working effectively.
- Handling Pin Bones: There’s no need to remove the pin bones from the salmon fillet before smoking. They will soften during the smoking process, making them easy to handle later.
- Checking Doneness: When the salmon is ready to smoke, the fillets will feel sticky to the touch. Once fully smoked, the fish will be firm and no longer sticky, indicating it’s done.
Frequently Asked Questions
What kind of smoker should I use?
We use a Bradley Smoker with the generator attached to an old proofer, but any smoker capable of maintaining a lower temperature, like the Big Green Egg, will work.
What type of wood is best for smoking salmon?
We used Alder wood for this recipe, but you can also try apple or cherry wood based on your personal preference.
How should I store smoked salmon?
Store the smoked salmon in an airtight container in the fridge, or vacuum seal it and freeze for extended storage.
There are many, many ways to enjoy cold-smoked salmon! Our favorite way to serve smoked salmon is simply on crackers with herb and garlic cream cheese.
More smoked salmon recipes
Looking for more smoked salmon recipes? Be sure to check out these delicious creations…
- Smoked Salmon Pizza
- Smoked Salmon Roll Ups
- Cucumber Smoked Salmon Bites
- Smoked Salmon Sandwich
- Smoked Salmon Flatbread
- Cucumber Smoked Salmon Salad
- Smoked Salmon Spaghetti
- Smoked Salmon Dip
- Keto Smoked Salmon
- Smoked Salmon Salad Recipe
- Cold Smoked Salmon
- Traeger Smoked Salmon
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Cold Smoked Salmon Recipe
Ingredients
- 10 lbs salmon fillets
- 1 cup coarse salt
- 4 cups brown sugar
Instructions
- Prepare the salmon fillets by removing the skin.
- In a medium bowl combine salt and brown sugar.
- On a large platter or baking dish, cover each salmon fillet with the dry brine mixture.
- Place the raw salmon in layers and then cover in plastic wrap and place in the fridge to brine overnight for up to 12 hours.
- Remove the fish from the brine and rinse each fillet well with cold water.
- Pat dry with paper towels.
- Lay the salmon on a wire rack to dry for 2-4 hours.
- Load the cold smoke generator with wood pellets, wood chips or pucks.
- Place the salmon on wire racks in the smoking chamber, evenly spaced apart.
- Smoke at 100 degrees for 12-14 hours or 130 degrees for 7-9 hours.
- Move salmon to a cooling rack before storing in an airtight container.
Nutrition
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