The best Smoked Salmon recipe
If you like smoked fish but not the store price tag, this recipe is for you.
This best homemade Smoked Salmon is easy to make, and the results will blow your socks off. Tender, buttery fish with just the right amount of smoky flavor. And the best part? You don’t need fancy gear or a fishing license to pull it off.
With just a simple dry brine, some wood chips, and a little patience, you can be enjoying hot-smoked salmon in no time. It’s perfect for weekend brunches, elegant appetizers, or just straight from the cutting board with a fork (no judgment).
Why will you love it?
Incredible flavor – the low-and-slow smoking process infuses the salmon with a deep, savory smokiness. Depending on the wood used, you can get flavors ranging from delicate and sweet (apple, cherry) to bold and hearty (hickory, mesquite).
Versatile & easy – it’s ready-to-eat once smoked (after 15 min rest). Perfect for quick meals or fancy appetizers. You can enjoy it in bagels, salads, pasta, sandwiches, pierogi fillings, or just straight off the board! It pairs beautifully with creamy cheeses, fresh herbs, pickled veggies, and crusty bread.
High in protein & healthy fats – packed with Omega-3s, it’s great for brain health, skin, and reducing inflammation. A lean protein source that’s both satisfying and nutritious.
Smoked Salmon keeps well – it lasts days in the fridge and months when frozen, making it a great make-ahead ingredient. The flavors even improve over time!
Ingredients, Variations and Substitutions
Skin-on salmon fillet, preferably center-cut for even thickness and better texture after smoking. Wild-caught salmon brings a rich, deep flavor, while farm-raised tends to be milder and fattier; either works, so go with what you have available. You can go with Atlantic salmon, sockeye, or king salmon, each brings its own personality to the party. Atlantic salmon is most common and tends to be milder, especially if it’s farm-raised, which also happens to be a bit fattier and more forgiving if you’re new to smoking. On the other hand, sockeye salmon is leaner and has a bold, deep color and flavor, while king salmon (aka Chinook) is the richest of the bunch, a luxurious pick if you can get it. In general, look for a piece that feels fresh, smells clean, and still has its skin on to help hold things together during the process.
The dry cure is a simple mix of kosher salt and brown or white sugar, about a 2:1 ratio. I like kosher salt because it’s easy to distribute evenly and not too sharp. If you’re using table salt, reduce the amount as it’s much saltier by volume. Brown sugar adds a subtle molasses note, but white sugar works fine if that’s what you’ve got on hand (or try coconut sugar for a little twist).
To add some brightness and depth, I include lemon zest and cracked black pepper in the cure. The lemon keeps things fresh and cuts the richness, and pepper gives it a tiny kick. Orange zest is a fun swap if you’re aiming for a slightly sweeter, holiday-ish flavor. Yum!
Now for the aromatic extras, totally optional but highly recommended. A few sprigs of fresh dill or thyme, even a sprinkle of crushed coriander seeds or juniper berries, will elevate the cure with a subtle herbal note. If you’re not into herbs, you can skip them or experiment with something like fennel seed for a more savory vibe.
Equipment you will need
- Smoker or Grill – pellet smoker, electric smoker, charcoal smoker, or a gas/charcoal grill set up for indirect heat.
- Thermometer (Instant-Read & smoker probe).
- Wood chips or wood pellets
- Sharp knife
- Small bowl
- Wire rack or grilling mat
- Plastic wrap, paper towels
- Large dish, baking sheet
- Foil or parchment paper
Top Tips
Start with high-quality Salmon – wild-caught salmon has a firmer texture and richer flavor. Farmed salmon has more fat, which can make it extra buttery when smoked. Either one you use make sure it is fresh.
Dry brine for maximum flavor – a dry brine (salt + sugar + optional spices) draws out moisture and intensifies flavor. Let it cure for at least 8 hours, ideally overnight for deeper seasoning. Rinse off the cure before drying to prevent over-salting.
Air-dry to develop a pellicle – after brining, let the salmon air-dry for 1–4 hours in the fridge. This forms a slightly tacky surface (pellicle) that helps smoke cling to the fish.
Choose the Right Wood
- Alder – traditional, mild, slightly sweet.
- Apple or Cherry – light, fruit woods, slightly sweet.
- Hickory or Oak – bolder, smokier (use sparingly!).
- Maple – slightly sweet, great for a balanced flavor.
Best choice? Alder or a mix of Alder + Apple for that classic smoked salmon taste.
Soak or Not? – no need to soak wood chips; dry chips produce cleaner smoke.
Blending Woods – try mixing apple + hickory for a balance of sweetness and smoke.
Using Wood Planks? – smoking salmon on a cedar plank adds an extra layer of earthy, woody aroma.
Keep the temperature low & steady – ideal smoking temp: 160–180°F (70–80°C). If it gets too hot (above 200°F), the salmon can cook too fast and dry out. Use a thermometer to monitor both smoker temperature & internal temperature.
Smoke it slow & steady – thin fillets: 1.5–2 hours; thick fillets (like your 2 lb one): 2.5–3 hours; Internal temp goal: 135–140°F (57–60°C) for perfect doneness.
Add a light glaze for extra flavor (optional) – in the last 30 minutes of smoking, brush on: maple syrup, honey glaze, or soy sauce.
Let it rest before eating – for at least 30 minutes. This lets flavors settle and keeps it juicy.
Experiment with flavors – try adding different spices or herbs to your dry brine for unique flavors: Dill + Lemon Zest; Brown Sugar + Black Pepper or Whiskey and Bourbon Glaze.
What is curing?
Curing is the process of preserving and flavoring food, usually with salt, sugar, and sometimes spices or herbs. For salmon, curing draws out excess moisture, firms up the texture, and infuses the fish with flavor before it is smoked.
There are two main ways to do it: dry curing, where you rub the salmon with a mixture of salt and sugar, and wet curing (or brining), where the fish soaks in a seasoned liquid. Both get the job done, just with slightly different vibes and results!
Dry Brining (Curing)
How It Works:
- A mixture of salt, sugar, and spices is rubbed directly onto the salmon.
- The salt draws out moisture, which then dissolves the sugar and seasonings, creating a concentrated self-brining effect.
- The salmon reabsorbs some of this liquid as it firms up.
Pros:
Firmer texture – removes excess moisture, giving the salmon a silkier but dense bite.
More intense flavor – since there’s no water to dilute the spices, flavors stay bold.
Easier to do – requires less space and no extra liquid.
Shorter drying time before smoking – since moisture is already drawn out, the salmon forms a pellicle (sticky surface for smoke adherence) faster.
Cons:
Can be too salty if overcured – timing is key! Over-brining can lead to a fish that is overly firm and salty.
Less moisture retention – some prefer a more tender, juicy result.
Wet Brining
How It Works:
- The salmon is submerged in a saltwater solution that often includes sugar, aromatics, and sometimes alcohol.
- The brine both seasons and hydrates the fish, preventing it from drying out.
Pros:
More even seasoning – the liquid distributes salt and sugar more consistently throughout the fish.
Retains moisture – produces a softer, juicier final texture.
Great for larger cuts – a whole side of salmon benefits from an even cure in a brine.
More customizable – you can add citrus, herbs, or even alcohol (like whiskey or sake) for extra complexity.
Cons:
Takes up more space – requires a large container in the fridge.
Longer drying time before smoking – the fish must dry thoroughly to form a good pellicle.
Milder flavor – since the brine dilutes the salt and seasonings, the smoke might not be as pronounced.
Which One Should You Choose?
- For firm, deeply flavored salmon → Dry Brine
- For juicy, evenly seasoned salmon → Wet Brine
- For hot smoking (higher temp, cooked texture) → Wet Brine (to prevent drying out)
- For cold smoking (silky, lox-like texture) → Dry Brine (to firm it up)
- If short on time → Dry Brine (faster drying process before smoking)
- If making a large batch → Wet Brine (easier to control salinity across multiple fillets)
Why apply the cure to the skin side?
- The salt and sugar will still penetrate through the skin, helping with moisture removal and flavor.
- Even though the skin isn’t as porous as the flesh, applying a light layer ensures even curing.
- If you plan to remove the skin before serving, curing it lightly helps maintain balance in texture and saltiness.
How to Apply the Cure:
- Flesh Side: Coat generously, pressing the cure into the fish.
- Skin Side: Lightly sprinkle and rub in, just enough for even coverage.
Curing Time & Its Effects
12 Hours (Light Cure) – milder flavor, slightly firm but retains a soft, delicate texture. Great if you want the salmon to still taste “fresh” after smoking
24 Hours (Balanced Cure) – recommended for smoking! Well-balanced saltiness with enhanced umami. Firmer texture without being too dense. Slightly translucent and holds its shape.
36 Hours (Intense Cure) – more concentrated salt flavor and deeper color. Noticeably firmer, almost gravlax-like texture. Ideal if you want a richer, more preserved taste.
48 Hours+ (Very Firm & Intense) – texture becomes denser, more like lox or cold-smoked salmon
Stronger cure flavor, might need a longer rinse before smoking. Best for slicing thin and eating as-is rather than smoking.
Step-by-step instructions
- Prepare the brine – in a bowl, mix salt, sugar, and spices.
- Place a large piece of plastic wrap on a tray. Sprinkle half the dry cure mixture evenly on the plastic wrap. Lay the salmon skin side down, then cover it entirely with the remaining dry cure.
- Tightly wrap the salmon in plastic wrap, place it in a shallow dish, and refrigerate for 8–12 hours (overnight is best).
- Remove the salmon from the plastic wrap (and discard it). Gently rinse the fish under cold water to remove excess salt.
- Use your hands to rub off any excess salt and sugar to prevent it from being overly salty.
- If you used additional spices (like black pepper or coriander), some of them may stay on; this is fine if you want that extra flavor.
- Pat the salmon completely dry with paper towels.
- Place the salmon (uncovered) on a wire rack set over a baking sheet.
- Let it air-dry in the fridge, uncovered, for at least 2–4 hours (or up to 12). This creates a slightly tacky surface (called the pellicle) that helps smoke adhere better.
- If you’re short on time, place the salmon in front of a small fan for 1–2 hours to speed up the drying process.
- Preheat the smoker to 160–180°F (70–80°C). You want low and slow heat to prevent the salmon from drying out.
- Add your chosen wood chips to the smoker box. (Alder, Apple, or Cherry are great choices.)
- Place a water pan in the smoker to keep the fish moist.
- Place the salmon skin-side down on the smoker grate.
- Smoke at 160–180°F for about 2–4 hours, or until the internal temperature of the fish reaches 130–140°F for the best texture.
- Check the salmon after 90 minutes and add more wood chips if needed.
- Once smoked, let the salmon rest for 15 – 30 minutes before slicing.
How to serve Smoked Salmon
- Classic Bagel & Lox
- Smoked Salmon Salad
- Open-Faced Sandwiches (Smørrebrød-Style)
- Creamy Smoked Salmon Pasta
- Smoked Salmon & Eggs
- Smoked Salmon flatbread
- Smoked Salmon potato pancakes
- Smoked Salmon sushi rolls or poke bowl
- Smoked Salmon Dip
- Smoked Salmon Chowder
You may also like:
Storage instructions, reheating
Refrigerator
- Wrap tightly in plastic wrap, beeswax wrap, or parchment, then place in an airtight container or zip-top bag.
- Store in the coldest part of your fridge (usually the back or bottom shelf).
- Shelf life: Homemade smoked salmon: 5–7 days; Vacuum-sealed homemade smoked salmon: up to 2 weeks
Freezer
- Slice or portion the salmon before freezing for convenience.
- Wrap tightly in plastic wrap, then foil, then pop into a freezer bag or vacuum-seal for max freshness.
- Freeze up to 2–3 months.
- Thaw overnight in the fridge, never at room temp.
Smoked salmon is usually best served cold or at room temperature, especially for dishes like salads, spreads, boards, and pierogi fillings.
But if you’re planning to serve it warm, here’s how to gently bring it back to life without drying it out:
Oven Method
Best for: warming up fillets without losing texture
- Preheat oven to 275°F (135°C)
- Place salmon in a baking dish, add a splash of water or broth.
- Cover loosely with foil.
- Warm for 10–15 minutes, just until heated through
Steam It
Great for gentle reheating—especially for smaller pieces
- Use a steamer basket over simmering water
- Cover and steam for 2–4 minutes, checking frequently
Avoid:
- Microwaving (unless you’re okay with it turning rubbery and sad)
- High heat direct cooking—smoked salmon is delicate and already cooked!
Pro Tips for Storage & Reheating
- Don’t refreeze after thawing unless it was vacuum-sealed and kept cold the whole time.
- Use smaller containers to avoid repeated exposure to air.
- For spreads or dips: keep them chilled and enjoy within 3–5 days
The best Smoked Salmon recipe
Equipment
- Smoker or grill
- thermometer
- Wood chips, wood pellets
- sharp knife
- small bowl
- wire rack
- plastic wrap
- baking sheet
Ingredients
- 2 lb salmon fillet
- ¼ cup kosher salt
- 2 tbsp brown sugar
- 1 tsp black pepper freshly ground
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- 1 lemon zest
- 2 tbsp chopped fresh dill
- 1 tbsp crushed juniper berries
Instructions
- Prepare the brine – in a bowl, mix salt, sugar, and spices.
- Place a large piece of plastic wrap on a tray. Sprinkle half the dry cure mixture evenly on the plastic wrap. Lay the salmon skin side down, then cover it entirely with the remaining dry cure.
- Tightly wrap the salmon in plastic wrap, place it in a shallow dish, and refrigerate for 8–12 hours (overnight is best).
- Remove the salmon from the plastic wrap (and discard it). Gently rinse the fish under cold water to remove excess salt.
- Use your hands to rub off any excess salt and sugar to prevent it from being overly salty.
- If you used additional spices (like black pepper or coriander), some of them may stay on; this is fine if you want that extra flavor.
- Pat the salmon completely dry with paper towels.
- Place the salmon (uncovered) on a wire rack set over a baking sheet.
- Let it air-dry in the fridge, uncovered, for at least 2–4 hours (or up to 12). This creates a slightly tacky surface (called the pellicle) that helps smoke adhere better.
- If you’re short on time, place the salmon in front of a small fan for 1–2 hours to speed up the drying process.
- Preheat the smoker to 160–180°F (70–80°C). You want low and slow heat to prevent the salmon from drying out.
- Add your chosen wood chips to the smoker box. (Alder, Apple, or Cherry are great choices.)
- Place a water pan in the smoker to keep the fish moist.
- Place the salmon skin-side down on the smoker grate.
- Smoke at 160–180°F for about 2–4 hours, or until the internal temperature of the fish reaches 130–140°F for the best texture.
- Check the salmon after 90 minutes and add more wood chips if needed.
- Once smoked, let the salmon rest for 15 – 30 minutes before slicing.
Notes
Nutrition
Did you make this recipe?
Tag me @sylwiavaclavekphotography or tag me using #myomnikitchen so I can see your creations! You can also leave a comment below!
Conclusion
Smoking your own salmon might sound fancy, but once you try it, you’ll wonder why you haven’t done it sooner.
Whether you’re planning an elegant holiday platter, making salmon pierogi, or just want to snack on it, homemade smoked salmon is a total game-changer.
And the best part? You get to customize everything, from the type of wood chips to the sweetness and spice in your cure.
So fire up the smoker, I guarantee after the first time, you’ll be hooked.
FAQ
Do I need to remove the skin before smoking the salmon?
Nope! Leave the skin on, it helps hold the fillet together during smoking and makes it easier to handle. Plus, some folks love that crispy edge the skin gets if smoked a little longer.
Can I smoke frozen salmon?
You’ll want to fully thaw it first. Smoking frozen salmon directly can lead to uneven brining and cooking. Thaw overnight in the fridge for best texture and flavor.
Do I have to rinse off the dry brine?
Yes! Rinse the cured salmon under cold water to remove excess salt and sugar, then pat it dry very well. This helps the surface dry out and form that all-important pellicle before smoking.
What is a pellicle, and why is it important?
A pellicle is that slightly tacky, glossy surface that forms on the fish after air-drying. It helps the smoke stick evenly and gives your salmon that signature smoky flavor and beautiful finish.
Can I skip the brine and just smoke it?
Technically yes, but you’ll miss out on flavor and that buttery-silky texture. Brining seasons the fish deeply and improves both moisture retention and texture. It’s worth the wait!
Can I reuse the wood chips?
Not really, once they’ve burned and given up their smoky essence, they’re spent. But you can layer fresh chips over a few leftover ones for your next smoke session.
Which type of smoker should I use?
Any smoker that allows for low and slow cooking (around 180–200°F) will work! Pellet smokers, electric smokers, and charcoal setups with wood chips are all great choices.
Is hot smoked salmon healthy?
Yep, hot smoked salmon can be part of a healthy diet. Since it’s smoked and not fried, there’s no added oil or batter, just flavorful, gently cooked fish.
Salmon is an excellent source of complete protein and contains a good amount of vitamins and minerals. Like all fatty fish, salmon is also packed with heart-healthy omega-3 fatty acids.
Keep in mind that the curing process can increase sodium levels. Consume in moderation. Farm-raised salmon can be higher in fat (and slightly lower in omega-3s) than wild-caught. But it is still a nutritious option. Like with anything rich and flavorful, it’s easy to go overboard. A typical serving is about 3 to 4 oz (roughly the size of a deck of cards).
Hot smoked salmon vs cold smoked salmon.
Hot-smoked salmon is fully cooked during the smoking process. It’s smoked at a higher temperature (around 120–180°F), giving it a flaky, tender texture similar to baked salmon but with that delicious smoky flavor. Think: hearty, ready to flake into salads, pasta, or pierogi.
Cold-smoked salmon, on the other hand, is cured and then smoked at a much lower temperature (usually under 90°F), so it’s never actually “cooked.” The result? A silky, delicate texture, more like sashimi. It’s what you’d see thinly sliced on a bagel with cream cheese.
