Homemade Cold Smoked Salmon That Tastes Better Than Store Bought

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.

Prepare a curing mix with 5 tablespoons of salt and 1.5 tablespoons of brown sugar.

Rub the curing mix evenly over the salmon fillet, ensuring complete coverage.

Cover the salmon loosely and refrigerate for 24 hours.

After 24 hours, rinse the salmon under cold water to remove the curing mixture.

Pat the salmon dry with paper towels.

Prepare the smoker by filling it with wood pellets or sawdust and lighting one end to create smoke.

Place the salmon in the smoker and cover it.

Smoke the salmon for about 8 hours, checking periodically for smoke generation.

After smoking, remove the salmon and slice it thinly against the grain for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens