How to Make Smoked Salmon

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Smoking salmon is a simple process, where the key is slow-cooking the fish over low heat using aromatic wood chips for flavor.

Course Appetizer, Brunch, Main Course

Cuisine American

Prep Time 5

Brining time 2

Total Time 2 5

Servings appetizers

Calories 85kcal

Cost $30

2 lbs salmon filet use Atlantic, Sockeye, King or Cohoe salmon ** see important notes below!
¼ cup salt use sea salt or Kosher salt, not table salt.
½ cup brown sugar

The salmon can be brined whole or cut into smaller pieces. ** See important notes below.
2 lbs salmon filet
Mix salt and sugar. Add to a container large enough to hold the filet with two cups of cold water.
¼ cup salt, ½ cup brown sugar
Store in refrigerator for at least 3 hours or overnight to cure.
Once cured, rinse salmon very well and pat dry.
Place the filet on a wire rack set on top of a rimmed baking sheet. Place that in the refrigerator, uncovered for four hours or overnight to form a pellicle.
The salmon is ready to smoke when you see a shiny, slightly tacky film on the outside.
Set up your smoker and preheat to 130°F. Place the filet directlu on the smoker rack. Smoke for two hours at this temp. Bump the temperature up to 170°F and finish it to 140°F internal temperature.
LEt it rest and the temp will increase to 145°F.
See notes for storage tips.

** Store in refrigerator for up to a week.

For longer storage, store in plastic bags in freezer, for up to six months.

Use only frozen salmon fillets and thaw them at home. Do not use pre-thawed salmon from your grocer.

Lox can be made with freshly caught salmon, as well, or use Atlantic, sockeye, King or Cohoe salmon.

Don't throw away the salmon skin. Dehydrate it for your dogs! It is very good for them.