Cold Smoked Salmon Recipe

Four cold smoked salmon fillets on a wire rack on a white counter.

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!

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Prep Time: 12

Cook Time: 12

Author: Heather Painchaud

Servings: 10 pounds

Ingredients

10 lbs salmon fillets
1 cup coarse salt
4 cups brown sugar

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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.

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