How to make SMOKED SALMON at Home (no fancy equipment)

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 two pieces of salmon for smoking: one using the equilibrium method and the other using the salt method.

For the equilibrium method, weigh the salmon fillet at 697 grams and calculate 2.5% salt (17.5 grams) and 1.5% sugar (11 grams).

Mix 18 grams of salt and 15 grams of sugar in a bowl.

Rub the salt and sugar mixture all over the salmon fillet in a vacuum-sealed bag and vacuum seal it. Refrigerate for 24 hours to 5-6 days.

For the salt method, layer salt and sugar in a container: 2 parts salt to 1 part sugar, ensuring the salmon is fully covered.

Cover the salmon with the salt mixture and refrigerate for 24 hours. Rinse off the salt and sugar mixture after curing, then soak in water for 15-20 minutes.

Remove the salmon from the water and pat dry. Place both pieces of salmon uncovered in the fridge for 24-48 hours to form a pellicle.

Prepare the smoker, ensuring the temperature stays below 80°F (27°C). Use hickory wood chips for cold smoking.

Place the salmon on a tray in the smoker and smoke for 2 hours.

Remove the smoked salmon and let it rest.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens