Cold Smoke 101: Cold Smoked Salmon on The Pellet Grill

salmon fillet

🥗Healthier: trout

💰Cheaper: mackerel

Trout is often lower in price and has a similar flavor profile.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

vodka

🥗Healthier: gin

💰Cheaper: white wine

Gin adds herbal notes, while white wine is more accessible.

Make the salmon cure by mixing salt, brown sugar, dill, and crushed coriander seeds in a bowl until combined.

Place a long sheet of plastic wrap on a rimmed baking sheet and sprinkle half of the curing mixture on the bottom.

Lay the salmon skin side down on the curing mixture and top with the remaining mixture, ensuring it's thickly covered.

Fold the edges of the plastic wrap to create a package and refrigerate for 24 hours, flipping the salmon after 12 hours so the skin side is up.

After curing, rinse the salmon under cool water to remove excess salt and particles, then submerge it in cool water for 15-20 minutes.

Place the salmon on a cooling rack on another rimmed baking sheet and refrigerate for 4-8 hours to develop the pellicle.

Cold smoke the salmon on the smoker at a temperature under 80°F for 18-24 hours, refilling the smoke tube as needed.

Slice the smoked salmon thinly against the grain for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens