Smoked Salmon Recipe
Scandinavian · Main course · 20 min total
This simple recipe for smoked salmon produces silky, flavorful fish perfect for bagels, salads, or appetizers. Using a dry brine and cold smoking technique, you can achieve that classic delicate texture at home.
20
min prep
min prep
16
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 2 pounds salmon fillet, skin on, pin bones removed
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1 tablespoon black peppercorns, coarsely ground
- 1 tablespoon juniper berries, crushed (optional)
- 1 large bunch fresh dill, chopped
Instructions
- Rinse the salmon fillet and pat dry with paper towels. Check for any remaining pin bones and remove with tweezers.
- In a small bowl, combine kosher salt, brown sugar, ground peppercorns, and crushed juniper berries (if using).
- Place a large piece of plastic wrap on a work surface. Spread half of the dill on the plastic wrap. Place the salmon skin-side down on the dill. Pack the salt-sugar mixture evenly over the flesh side of the salmon. Top with remaining dill. Wrap tightly in the plastic wrap, then place in a dish to catch any drips.
- Refrigerate for 24-48 hours, flipping the wrapped salmon every 12 hours. The longer it cures, the firmer and saltier the result.
- Remove salmon from the plastic wrap. Rinse thoroughly under cold water to remove the cure mixture. Pat dry with paper towels.
- Place the salmon on a wire rack set over a baking sheet. Refrigerate uncovered for 2-4 hours to form a pellicle (a tacky surface that helps smoke adhere).
- Cold smoke the salmon at 70-80°F (21-27°C) for 8-12 hours using wood chips like alder or apple. Alternatively, if you don't have a smoker, you can use liquid smoke: brush a thin layer of liquid smoke over the pellicle before the final step.
- After smoking, wrap the salmon tightly in plastic wrap and refrigerate for at least 24 hours to allow flavors to meld. Slice thinly against the grain before serving.
Tips
- Use the freshest salmon possible; look for bright, firm flesh and a mild scent.
- Slice the smoked salmon thinly on a bias for best texture.
- Store in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
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