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Smoked salmon
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4 from 1 vote

How to smoke salmon

Smoked salmon has a wonderfully rich flavor, infused with the perfect balance of sweet and salty. Perfect for customizing with your favorite seasonings!
Prep Time15 hours
Cook Time3 hours
Total Time18 hours
Course: Appetizer
Cuisine: American
Servings: 8
Calories: 106kcal

Equipment

Ingredients

  • 1 side of salmon (cut into individual portion with pins removed)

Cure

  • 1 cup kosher salt
  • 1 cup brown sugar
  • 1 tablespoon black pepper

Rub

  • 1 tablespoon fresh ground black pepper

Instructions

  • Lay plastic wrap across a baking pan and pour half of the cure on the wrap. Place salmon fillet on the cure and sprinkle the other half of the cure on top of the salmon, ensuring the meat is fully covered.
  • Wrap the salmon tightly in plastic wrap and set a second baking sheet on top. Weigh down the baking sheet to press firmly onto the salmon, then place in the refrigerator for 12 hours.
  • Remove salmon from the fridge and discard the plastic wrap. Rinse salmon under cold water to remove the seasonings, then pat dry and set back on the baking sheet and return to the refrigerator for up to 3 hours to allow the exterior to dry.

Smoking

  • Add an optional seasoning rub to the salmon if desired, such as black pepper.
  • Preheat your smoker to 165 degrees, aiming to keep it between 160-170. Add wood chips.
  • Place salmon directly on the rack, skin side down. Insert a meat thermometer into the thickest part of the fillet and smoke until the salmon reaches 150 degrees. The cook time will vary depending on the thickness of the fillet, but plan for 3-4 horus.

Notes

Black pepper is the simplest seasoning you can add to the meat, but feel free to swap it out for Old Bay Seasoning, Creole seasoning, or your favorite rub.

Nutrition

Calories: 106kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Potassium: 47mg | Fiber: 1g | Sugar: 27g | Calcium: 35mg | Iron: 1mg