Cold Smoked Salmon is loaded with smoky flavor. Simple steps makes this a delicious appetizer for any occasion and a crowd favorite.

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Cold Smoked Salmon is cook on low temperature to create thinly sliced salmon. It serves easily on bagels and crackers with cream cheese for a tasty seafood recipe.
Smoking cold salmon takes a little patience, but with these simple steps anyone can make it. Salmon is one of my favorite seafood to cook, try these other family favorite ways to cook salmon – Hibachi Salmon, Smoked Salmon Dip, Blackstone Salmon Bites and Grilled Salmon Kabobs. You may even like this Smoked Halibut. For another easy appetizer, try these Smoked Pig Shots.
Table of Contents
Why We Love This Salmon Recipe
I love making appetizers for the holidays and for family gatherings. This smoked cold salmon is one of my favorites because it is easy and budget friendly.
Impress your friends and family at your next gathering with this salmon recipe. The rich and silky slices are delicious served on your favorite mini bagels, crackers or sliced French Bread.
Ingredients

- Fresh Salmon Fillet – We buy the salmon with skin-on
- Light Brown Sugar – Learn How to Make Brown Sugar
Scroll to the bottom for the full recipe and ingredients in the recipe card.
How to Make Cold Smoked Salmon

Step 1 – In a large 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 dry brine mixture on it, slightly larger than your salmon fillet. Place the salmon, skin-side down, on the cure mixture.

Step 3 – Cover the flesh side with the remaining cure. Wrap the salmon tightly in plastic wrap, then place in a shallow baking dish. Place in the fridge for 24-48 hours, flipping once halfway through.

Step 4 – After curing, rinse the salmon thoroughly under cold water and pat dry with paper towels to remove moisture. Refrigerate, uncovered, for 2-4 hours to form a pellicle. Smoke the salmon on grill grates for 8-12 hours, or until it reaches your desired level of smokiness.
How to Slice Cold Salmon
- 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.
- Place on a serving tray with your favorite crackers, French Bread slices and more.

Expert Tips
- Wood Chips – Use alder or maple wood chips for best flavor. You can even use cherry or oak wood for a delicious taste.
- Preparing Salmon – Before curing, run your fingers over the fillet to check for pin bones and remove them with tweezers.
- Curing Salmon – The longer you cure, the firmer and saltier the salmon will become. Adjust the curing time based on your preference for texture and saltiness.
Serving Suggestions
Cold Smoked Salmon is perfect served as a delicious appetizer for all your holiday meals. Thin slicing the cold salmon to serve on crackers with cream cheese and Smoked Tomatoes makes for the ultimate holiday appetizer.
We have even served it on bagels with cream cheese topped with grilled red onion and capers.
Frequently Asked Questions
The main difference between hot and cold salmon is the temperature that it is cooked at. Cold Salmon is smoked to a temperature of 90 degrees and below and hot smoked salmon is smoked to a temperature of 145 degrees.
Yes, cold smoked salmon is ready to eat. It is salt-cured prior to smoking so it is safe to eat.
Store the leftover salmon in the refrigerator in an airtight container for up to 5 days.

More Easy Salmon Recipes
Grilled Seafood
Teriyaki Salmon Recipe
Easy Smoker
Smoked Salmon Recipe
Grilled Seafood
Easy Blackstone Salmon Recipe
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.
This made the perfect appetizer!