Smoked salmon is a delicacy that offers a perfect balance of smoky, savory, and slightly sweet flavors. Whether you’re serving it as part of a brunch spread, in a sandwich, or simply as an appetizer with some cream cheese and capers, this easy smoked salmon recipe ensures you can create restaurant-quality smoked salmon right at home. With minimal ingredients and straightforward steps, you’ll be enjoying this gourmet treat in no time. The slow smoking process locks in the flavor and adds a depth that pairs beautifully with a variety of dishes.
Ingredients:
- 1 lb (450g) salmon fillet, skin on
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried dill (optional)
- Wood chips (alder or applewood recommended) for smoking
Instructions:
- Prepare the Cure: In a bowl, combine the kosher salt, brown sugar, black pepper, smoked paprika, garlic powder, onion powder, and dried dill. This dry cure will help to draw moisture out of the salmon and infuse it with flavor.
- Cure the Salmon: Lay the salmon fillet skin-side down on a large piece of plastic wrap. Evenly coat the flesh side of the salmon with the dry cure mixture, pressing it into the fish. Wrap the salmon tightly in the plastic wrap, place it in a dish, and refrigerate for 8-12 hours (overnight is best).
- Rinse and Dry: After curing, remove the salmon from the refrigerator, unwrap it, and rinse it thoroughly under cold water to remove the cure. Pat the salmon dry with paper towels. Place the salmon on a rack and allow it to air-dry in the refrigerator for 1-2 hours. This step helps form a pellicle, a tacky surface that allows the smoke to adhere better.
- Smoke the Salmon: Preheat your smoker to 180°F (82°C). Add the wood chips to the smoker according to the manufacturer’s instructions. Place the salmon on the smoker rack, skin-side down, and smoke for 2-4 hours, depending on the thickness of the fillet and your desired level of smokiness. The internal temperature of the salmon should reach 145°F (63°C).
- Cool and Serve: Once smoked, remove the salmon from the smoker and let it cool slightly. You can serve it warm or refrigerate it for later use. The smoked salmon will keep in the refrigerator for up to a week and can be frozen for up to two months.
Enjoy your easy smoked salmon on bagels, in salads, or as a delicious snack on its own!
