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cold smoked salmon

How to Make Cold Smoked Salmon at Home

Cure salmon with salt and sugar, then cold smoke over alder/maple for silky, smoky perfection—a customizable homemade delicacy.
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Prep Time 20 minutes
Cook Time 18 hours
Curing Time 18 hours
Servings 8
Calories 130 kcal

Equipment

  • Pellet smoker
  • charcoal smoker or modified grill for indirect smoking

Ingredients
  

  • 1 lb fresh, high-quality salmon fillet (skin-on)
  • ½ cup cup coarse kosher salt
  • ½ cup raw sugar
  • 1  black pepper, 1 tsp dried dill, or citrus zest Optional

Instructions
 

  • Cure the Salmon:
    Mix salt, sugar, and spices. Coat the salmon evenly.
    Refrigerate for 12–24 hours to draw out moisture.
    Rinse & Dry:
    Rinse off the cure and pat dry. Air-dry in the fridge for 1–4 hours to form a tacky pellicle.
    Cold Smoke:
    Smoke at 68–86°F (20–30°C) for 12–18 hours using mild wood (alder/maple).
    Monitor temperature closely to avoid cooking the fish.
    Serve/Store:
    Slice thinly against the grain. Serve with bagels, cream cheese, or garnishes.
    Refrigerate for up to 2 weeks or freeze for 3 months.