Cold Smoked Salmon Recipe - How to Smoke Salmon

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.

Start by curing the salmon with salt and sugar, using about 50% of the amount of salt for sugar.

Cover the salmon fillets completely with the curing mix.

Refrigerate the salmon for two days to cure.

After two days, drain the water from the salmon and rinse off the salt under cold water.

Fill a container with cold water and submerge the salmon, then refrigerate for one hour.

Prepare a quick smoker setup outside, ensuring the temperature is around 70-80°F.

Use a smoker tube filled with wood pellets, light it for 10-15 minutes, then extinguish the fire to start smoking.

Set the salmon on racks in the smoker and smoke for about 4 hours.

After smoking, let the salmon rest by hanging it for 7-8 hours.

After resting, slice the salmon thinly or thicker, depending on preference.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens