There’s something undeniably thrilling about transforming a pristine fillet of salmon into silky, smoky perfection right in your own kitchen. Inspired by Scandinavian smoking traditions and Japanese sashimi precision, this smoked salmon recipe bridges continents with a touch of homegrown charm.
Mastering the cure is key—think salt, sugar, and aromatics coaxing out moisture while deepening flavor, much like gravlax but kissed with smoke. A stovetop smoker or even a backyard grill lets you infuse the fish with delicate, fragrant layers without complicated gear.
Whether piled onto a toasted bagel or layered over a Southern buttermilk biscuit, the result is pure culinary adventure. It’s an invitation to experiment, taste, and wander, no passport required—just a craving for something extraordinary.
Flavor Bomb Alert!
- The first time I made this, I was amazed at how a simple salt cure transformed everyday salmon into something that tasted like it belonged in a Parisian bistro—readers will love feeling like pros in their own kitchens.
- I’ve played with adding crushed juniper berries and citrus zest to the cure, which made the flavors pop like a Mediterranean getaway—this invites readers to explore their own flavor twists.
- Smoking on my balcony using a small wood chip box felt rebellious and rewarding; it showed me you don’t need a fancy smoker to get authentic results, perfect for city dwellers.
- As someone mindful of health, I love that this recipe is naturally high in protein and omega-3s, making it as nourishing as it is indulgent—great for anyone looking to balance flavor and wellness.
- Trust me, the first buttery bite on a warm slice of toast tastes like pure magic.
Smoked Salmon Recipe
Equipment
- Non-reactive container (glass or plastic)
- Cooling rack
- Smoker racks or grill grates
- Smoker
- Cooking thermometer
- Brush for basting
- Fan or breezy setup for drying
Ingredients
- Birch or maple syrup for basting
- 5 lbs salmon, trout or char
- 1 quart quart cool water
- 1 cup brown sugar
- ⅓ cup Diamond Crystal kosher salt
Instructions
- Mix the brine and submerge the salmon in a non-reactive container, refrigerating for 4–36 hours depending on fillet thickness.
- Rinse briefly, pat dry, and place skin-side down on a rack under a fan or in a cool place to dry for 2–4 hours until a shiny pellicle forms.
- Lightly oil the skin, set up a low fire in the smoker, and start smoking at 140–150°F, gradually increasing to 175°F over 2–3 hours.
- Baste the fish every hour with syrup or honey to prevent albumin buildup.
- Aim for an internal temperature of 130–140°F.
- Let the salmon rest on the rack for an hour before refrigerating or freezing.
Notes
- Double the brine if it doesn’t fully cover the fish.
- A pellicle helps smoke stick and prevents moisture loss.
- Add water or ice to the smoker’s drip pan to control heat.
| Nutrition | Value |
| Calories | 132kcal |
| Fat | 4.9g |
| Protein | 21.3g |
| Cholesterol | 26.7g |
Variations To Help You Customize This Dish!
- Citrus twist – Add lemon or orange zest to the brine for a bright, fresh flavor.
- Herb infusion – Toss in dill, thyme, or rosemary sprigs while brining for a fragrant, herbal note.
- Spicy kick – Add crushed red pepper flakes, black pepper, or a touch of cayenne to the brine or baste with a chili-infused syrup.
- Sweet touch – Use maple syrup, birch syrup, or honey when basting for a delicate caramelized glaze.
- Boozy flair – Add a splash of bourbon, whiskey, or sake to the brine for a unique depth of flavor.
