If you've ever had smoked salmon, you already know it's one of those foods that can make even the simplest meal taste special. The rich, smoky flavor and delicate texture are just irresistible. The good news? You don't need to be a professional chef to make it at home. With a few pantry staples, some patience, and a smoker (or grill), you can prepare your own batch of perfectly smoked salmon right in your kitchen.
Jump to:
When I first started making smoked salmon at home, I thought it would be complicated. Honestly? It's easier than you think-and way more satisfying because you get to control the saltiness, sweetness, and smoke level. Once you try this recipe, I promise you'll never go back to store-bought again.
If you're a fan of savory fish dishes, you might also enjoy baked garlic butter salmon which is another easy weeknight favorite.
Why smoked salmon is so good
Smoked salmon works for every meal. You can serve it on a bagel with cream cheese, layer it over a salad, or pair it with crackers and cheese for an easy appetizer. It's also perfect for brunch spreads, holiday parties, or just keeping in the fridge for quick lunches.
The best part about making it yourself is the flexibility. You can adjust the rub, choose your favorite wood chips, and even decide how smoky or mild you'd like it.
Ingredients you'll need
- ½ Cup kosher salt
- ½ Cup granulated sugar
- ½ Cup brown sugar
- 1 Tablespoon medley peppercorns (crushed) or black peppercorns
- 1 (9-10 lb) Salmon fillet, skin on, pin bones removed - previously frozen*
- Pepper flakes (optional)
- Ground black pepper (optional)
*I recommend starting with frozen salmon because freezing helps kill any potential parasites. Just make sure it's fully thawed before curing.
Step-by-step instructions
1. Prep the salmon
Rinse the thawed salmon under cold water. Pat dry with paper towels to remove extra moisture.
2. Make the rub
In a medium bowl, whisk together the kosher salt, granulated sugar, brown sugar, and crushed peppercorns.
3. Cure the salmon
Line a baking sheet with extra-wide aluminum foil, then top with a piece of plastic wrap (both slightly longer than your salmon). Sprinkle about one-third of the rub mixture onto the plastic wrap. Lay the salmon skin-side down on top, then cover the rest of the fish with the remaining rub. Press gently so the mixture coats the fish evenly, using more on thick areas and less on thin.
If you're working with two smaller fillets, divide the rub evenly between them.
4. Wrap and refrigerate
Fold the plastic and foil tightly around the salmon. Crimp the edges so it's well-sealed. Place the pan in the refrigerator for 18-24 hours. (I usually go with 18-20 hours for the best balance of flavor.)
Note: A little liquid will leak out during the curing process, so make sure your pan has space to catch the runoff.
5. Rinse and slice
Unwrap the salmon and rinse off the cure under cold water. Pat dry with paper towels.
Using a sharp knife, pre-slice the salmon into ¾-inch thick slices, cutting just down to the skin but not through it. This step makes it much easier to serve clean slices once smoked.
6. Smoke the salmon
Preheat your smoker to 120°F. Place the salmon inside and smoke for 2-2 ½ hours, keeping the temperature between 100°F and 120°F.
The fish is ready when the thickest part reaches 100-120°F and you see little beads of fat rising to the surface. Every smoker is different, so keep an eye on it. A thin fillet may cook faster, while a thick king salmon fillet may take longer.
7. Serve and store
Let the smoked salmon cool to room temperature, then refrigerate for 10-12 hours before serving. This helps the flavors settle and reduces excess oiliness.
To serve, slice away from the skin with a sharp knife or kitchen shears. Smoked salmon keeps for up to 7 days in the fridge.
Tips for smoking salmon like a pro
- Keep the temperature low and steady. Too hot, and the salmon will cook instead of slowly absorbing smoke.
- Apple or cherry wood chips add a mild, slightly sweet smoke. Hickory gives a stronger flavor.
- Don't skip the curing step-it makes a huge difference in texture and taste.
Delicious ways to serve smoked salmon
- With bagels, cream cheese, and capers for breakfast
- Layered into a green salad with lemon vinaigrette
- On a charcuterie board with soft cheeses and crackers
- Mixed into scrambled eggs for brunch
Variations to try
- Spicy smoked salmon: add chili flakes to the rub for a little kick
- Herb smoked salmon: sprinkle chopped fresh dill over the fish before smoking
- Maple smoked salmon: brush with maple syrup during the last 30 minutes of smoking for a sweet finish
FAQs about smoked salmon
Yes! You can use a grill with soaked wood chips. Just keep the temperature low and steady.
Nope. Some people do, but I've never found it necessary.
Yes, just make sure it's fully thawed and patted dry before curing.
It will stay fresh in the fridge for up to 7 days or can be frozen for longer storage.
Recipes you may like
📖 Recipe
Easy Smoked Salmon Recipe
Make rich, smoky, tender smoked salmon at home with just a few pantry staples and a smoker or grill. This easy recipe puts you in control of the flavor, saltiness, and smoke level—so much better than store-bought!
Ingredients
- ½ cup kosher salt
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 tablespoon medley peppercorns (crushed) or black peppercorns
- 1 (9–10 lb) salmon fillet, skin on, pin bones removed – previously frozen*
- Pepper flakes (optional)
- Ground black pepper (optional)
Instructions
- Rinse the thawed salmon under cold water. Pat dry with paper towels.
- In a medium bowl, whisk together kosher salt, granulated sugar, brown sugar, and crushed peppercorns.
- Line a baking sheet with extra-wide foil and plastic wrap. Sprinkle one-third of the rub on the plastic. Lay salmon skin-side down and cover with remaining rub. Press gently to coat evenly.
- Wrap the salmon tightly in the foil and plastic. Refrigerate for 18–24 hours on a pan to catch any liquid runoff.
- Unwrap and rinse the salmon under cold water. Pat dry and pre-slice into ¾-inch thick slices down to the skin (not through).
- Preheat smoker to 120°F. Smoke salmon for 2–2 ½ hours, keeping temp between 100°F and 120°F. It's done when the thickest part reaches 100–120°F and fat beads rise to the surface.
- Let cool to room temp, then refrigerate for 10–12 hours before serving. Slice away from skin to serve.
Notes
Smoked salmon lasts up to 7 days in the fridge. Use apple or cherry wood for mild smoke, hickory for a bolder flavor. Don’t skip the curing step—it’s key to great texture and taste!
Nutrition Information:
Serving Size:
1 sliceAmount Per Serving: Calories: 180Total Fat: 8gSaturated Fat: 1.5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 55mgSodium: 780mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 24g
Comments
No Comments