Smoked Salmon

Smoked salmon is one of those timeless treats that works just as well on a holiday brunch table as it does in your weekday breakfast wrap or as a savory snack on a cracker. While it takes some patience, this recipe is easy to follow and delivers rich, smoky, and slightly sweet salmon that melts in your mouth. It’s versatile, elegant, and incredibly satisfying.

Smoked Salmon

This recipe is built around creating flavor through slow curing, pellicle formation, and low-temperature smoking. I used Atlantic salmon this time, but sockeye, chinook, or even coho work great as well.

The key steps—brining, drying, and basting—build a texture and depth of flavor that will blow away store-bought options. Use this smoked salmon in breakfast spreads, pastas, or just with a squeeze of lemon and a cracker.

How to Make Smoked Salmon

Brining the Salmon

Start by making a basic wet brine using kosher salt, brown sugar, and water. Heat the mixture until fully dissolved and then cool it down quickly with ice. Submerge the salmon in the cooled brine in a glass or plastic container. Cover and refrigerate for 4 to 8 hours, depending on the thickness of your fillet.

Drying and Pellicle Formation

After brining, gently pat the fish dry and place it skin-side down on a cooling rack. Let it air-dry uncovered in the fridge for 12 hours. This is a key step—during this time, a tacky surface known as the pellicle will form. This layer allows smoke to adhere better and gives the salmon that gorgeous, glazed texture.

Initial Smoking Phase

Set your smoker to 140°F using a mild wood like alder, apple, or cherry. If your smoker runs hot, add a tray of ice to help reduce the temperature. Place the salmon directly on the racks and smoke for about 2 hours, flipping once halfway through and basting with maple syrup each hour.

Final Smoking and Glazing

Increase your smoker temperature to 180°F and continue to smoke the salmon for 2–3 more hours, again basting every hour with maple syrup. You’re looking for a finished internal temp of about 145°F or a firm but moist texture.

Cooling and Storage

Let the salmon rest at room temperature for 30–60 minutes before refrigerating. Smoked salmon can be kept in the fridge for up to 4 weeks, or vacuum-sealed and frozen for up to a year.

Best Beer to Pair With Smoked Salmon

Kölsch:

Its crisp, clean profile balances the rich, smoky flavor of the salmon without overpowering it.

Pilsner:

A classic pairing. Light, refreshing, and excellent with the sweet maple glaze.

Witbier:

Hints of citrus and coriander enhance the salmon’s natural flavor and pair nicely with creamy sides like potato salad or cream cheese spreads.