Description
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
Units
Scale
- 1/2 cup kosher salt
- 1/2 cup granulated sugar
- 1/2 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 3/4-inch thick slices down to the skin (not through).
- Preheat smoker to 120°F. Smoke salmon for 2–2 1/2 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
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 55mg