This Cold Smoked Salmon recipe is rich, silky, and full of subtle smoky flavor for an impressive yet simple dish that’s perfect for any occasion! Serve on brunch boards, bagels, or elegant appetizers for a crowd pleasing recipe.
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Cold Smoked Salmon has always felt like a little luxury that we love to serve for an impressive appetizer for the holidays. The silky texture, light smoke, and subtle brininess are absolutely irresistible!
The first time I made it at home, I was surprised at how simple it was! It takes some patience, but the reward is a delicately flavored salmon that taste gourmet. Whether you serve it on toasted bagels with cream cheese or alongside eggs for brunch, it’s a recipe that instantly elevates any occasion. This Easy Smoker Recipe has the perfect balance of flavor without being overpowering.
For other smoker appetizer to serve at your next family gathering try Smoked Cream Cheese or Smoked Queso Recipe.
Ingredients
- Fresh Salmon Fillet – Use Salmon with skin-on
- Simple Spices – Kosher Salt and light brown sugar
- Citrus Flavor – Use the zest of lemon and orange for amazing flavor
- Fresh Herbs – Fresh Dill and Fresh Thyme Leaves. Feel free to substitute that you prefer.
Scroll to the recipe card for the full recipe details.
How to Make Cold Smoked Salmon
Step 1 – In a bowl, mix kosher salt, brown sugar, lemon zest, orange zest, dill, thyme, and crushed peppercorns.
Step 2 – Lay out a large piece of plastic wrap. Spread half of the cure mixture on it, slightly larger than your salmon fillet.
Step 3 – Place the salmon, skin-side down, on the cure mixture. Cover the flesh side with the remaining cure. Wrap the salmon tightly in plastic wrap, then place in a shallow dish. Then refrigerate for 24-48 hours.
Step 4 – After curing, rinse the salmon thoroughly under cold water and pat dry with paper towels. Place the salmon on a wire rack and refrigerate, uncovered, for 2-4 hours to form a pellicle (a tacky layer that helps smoke adhere).
Step 5 – Prepare the smoker for cold smoking, keeping the temperature below 80°F. Smoke the salmon for 8-12 hours, or until it reaches your desired level of smokiness.
Step 6 – Once smoked, wrap the salmon in plastic wrap and refrigerate for at least 4 hours or overnight before slicing. Then slice to serve!
How to Slice Salmon for Serving
Step 1 – Ensure the smoked salmon is well-chilled before slicing.
Step 2 – Use a long, thin, sharp knife (a salmon slicing knife or fillet knife works best).
Step 3 – Start at the tail end, holding the knife at a 45-degree angle.
Step 4 – Using smooth, long strokes, slice the salmon against the grain into thin, even slices.
Step 5 – As you approach the skin, angle the knife parallel to the skin to separate the flesh.
Step 6 – For best presentation, avoid sawing motions and try to slice each piece in a single stroke.
Recipe Tips
- Keep it cold – The key is maintaining low temperatures to avoid cooking the salmon.
- Use Quality Salmon – Fresh, high-fat salmon produces the best results.
- Slice Thin – A sharp knife helps achieve that classic silky texture.
Serving Recommendations
- Serve thin slicing salmon on bagels with cream cheese, capers, and red onion
- Over scrambled eggs or avocado toast for a delicious and healthy breakfast idea.
- In salads, sushi rolls, or pasta dishes for a complete meal idea
- On a charcuterie or brunch board with crackers and cheese for the perfect appetizer idea for the holidays.
FAQ’s
Cold smoked salmon is cured and smoked at low temperatures for a silky, raw texture. Hot smoked salmon is cooked through and flaky.
Applewood, alder, or cherry wood chips give a mild, sweet flavor.
Store leftovers in an airtight container in the fridge for up to 5 days.
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We love to hear from you! If you make Cold Smoked Salmon Recipe, please leave us a comment or a star review.
Cold Smoked Salmon
Ingredients
- 2 pounds fresh salmon fillet skin-on
- 1 cup kosher salt
- 1/2 cup light brown sugar
- Zest of 1 lemon
- Zest of 1 orange
- 2 tablespoons fresh dill chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon crushed black peppercorns
Instructions
- In a bowl, mix kosher salt, brown sugar, lemon zest, orange zest, dill, thyme, and crushed peppercorns.
- Lay out a large piece of plastic wrap. Spread half of the cure mixture on it, slightly larger than your salmon fillet.
- Place the salmon, skin-side down, on the cure mixture. Cover the flesh side with the remaining cure.
- Wrap the salmon tightly in plastic wrap, then place in a shallow dish.
- Refrigerate for 24-48 hours, flipping once halfway through.
- After curing, rinse the salmon thoroughly under cold water and pat dry with paper towels.
- Place the salmon on a wire rack and refrigerate, uncovered, for 2-4 hours to form a pellicle (a tacky layer that helps smoke adhere).
- Prepare the smoker for cold smoking, keeping the temperature below 80°F.
- Smoke the salmon for 8-12 hours, or until it reaches your desired level of smokiness.
- Once smoked, wrap the salmon in plastic wrap and refrigerate for at least 4 hours or overnight before slicing.
Slicing Instructions:
- Ensure the smoked salmon is well-chilled before slicing.
- Use a long, thin, sharp knife (a salmon slicing knife or fillet knife works best).
- Start at the tail end, holding the knife at a 45-degree angle.
- Using smooth, long strokes, slice the salmon against the grain into thin, even slices.
- As you approach the skin, angle the knife parallel to the skin to separate the flesh.
- For best presentation, avoid sawing motions and try to slice each piece in a single stroke.
