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A whole fillet of homemade cold smoked salmon, thinly sliced to reveal its silky, translucent texture.

Cold Smoked Salmon

Rebecca Blumer
Learn to make silky, firm cold smoked salmon at home. This guide covers the essential steps of curing, drying to form a pellicle, and slow, cool smoking for perfect, flavorful results every time.
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Prep Time 1 day
Cook Time 1 day
Total Time 2 days
Course Appetizer, Brunch
Cuisine American
Servings 4 people
Calories 2554 kcal

Equipment

  • Rimmed baking sheet
  • Plastic wrap
  • 9x13 pan
  • roasting or cooking rack
  • smoker
  • 12-inch smoke tube

Ingredients
 

  • 2 pounds salmon fillet skin-on
  • 1 ½ cups Kosher salt
  • 1 ½ cups brown sugar
  • 2 Tablespoons whole coriander seeds lightly crushed
  • 2 Tablespoons fresh dill chopped

Instructions
 

  • Lay two long sheets of plastic wrap on a rimmed baking sheet, overlapping them by 2 inches and leaving about 6 inches hanging over the long sides. The extra wrap should fully fold over the salmon later without slipping off the pan.
  • Mix the salt, brown sugar, crushed coriander, and chopped dill in a large bowl, then spread 1 cup of the cure over the plastic wrap, extending it about 1 inch beyond where the fish will sit. This lower layer should look evenly covered so the salmon cures from both sides.
  • Set the salmon skin-side down on the cure and cover the top with the remaining salt-sugar mixture, making sure no flesh is left exposed. A complete coating helps the fillet firm up evenly instead of curing patchily.
  • Wrap the salmon tightly, keeping the plastic fully on the baking sheet, and refrigerate it for 24 hours, turning it so the skin side faces up after 12 hours. By the end of the cure, you’ll see liquid in the pan and the fish will feel noticeably firmer.
  • Unwrap the salmon, lift it from the cure, shake off the excess, then place it in a 9x13 pan or similar vessel, cover with cool water, and refrigerate for 15 to 20 minutes. After the soak, the surface should no longer feel gritty with cure.
  • Transfer the salmon to a rack set over a rimmed baking sheet and refrigerate it for at least 4 hours and up to 8 hours so air can circulate all around it. The outside should turn dry, slightly tacky, and a little glossy when the pellicle is ready.
  • Set up your smoker for cold smoking and keep the chamber under 80 °F, using a smoke tube and alder or maple pellets if that’s your setup. You want clean, sweet-smelling smoke and very little heat.
  • Place the salmon in the smoker skin-side down, close the lid, and smoke for 18 to 24 hours depending on thickness and how smoky you want it. The finished salmon should have an even light brown surface and feel firm rather than squishy when gently pressed.
  • Move the salmon to the refrigerator and chill it completely before slicing. Cold, rested salmon slices more neatly and has a smoother, more balanced smoke flavor.

Notes

Food Safety: For the safest results, always start with previously frozen salmon to control for parasites. It is critical to maintain a smoking temperature below 80°F to prevent the fish from entering the temperature danger zone.
Resting is Key: After smoking, wrap the salmon well and let it rest in the refrigerator for at least 24 hours before slicing. This step allows the smoke flavor to mellow and the texture to firm up for cleaner, silkier slices.
Slicing Technique: Use a long, flexible slicing knife. Start at the tail end and cut thin slices on a slight bias, using long, smooth strokes for the best presentation.
Storage: Keep the finished salmon tightly wrapped in the refrigerator and consume within 3 days for the best quality and safety.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.
Keyword cold smoked salmon, lox, salmon cure