The Best Homemade Smoked Salmon Recipe

What You’ll Love About This Recipe

This homemade smoked salmon recipe is easy to follow and delivers restaurant-quality results right in your kitchen. You’ll love how simple it is to make something so delicious and impressive.

• Rich, smoky flavor that’s perfectly balanced, not too overpowering.
• Tender, melt-in-your-mouth texture thanks to a foolproof brining and smoking process.
• Versatile for meals—enjoy it on bagels, in salads, or as a fancy appetizer.

Recipe

Smoked salmon is a delicacy that can elevate any meal, and making it at home allows you to control the ingredients and flavors. This recipe guarantees a perfectly smoked salmon with a rich, savory taste that’s hard to resist.

Ingredients:

• 1 lb fresh salmon fillet (skin-on)
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 1 tablespoon black peppercorns (crushed)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Wood chips (hickory, apple, or alder)

Instructions:

1. Rinse the salmon fillet and pat it dry with paper towels.
2. In a bowl, mix kosher salt, brown sugar, crushed black peppercorns, garlic powder, and onion powder to create the cure.
3. Rub the cure mixture evenly over the salmon fillet, covering all sides.
4. Place the salmon in a shallow dish, cover with plastic wrap, and refrigerate for 12-24 hours.
5. After curing, rinse the salmon thoroughly to remove excess cure and pat it dry.
6. Let the salmon air-dry on a wire rack for 1-2 hours until a pellicle (glossy layer) forms.
7. Preheat your smoker to 175°F (80°C) and add wood chips.
8. Place the salmon on the smoker rack, skin-side down, and smoke for 2-3 hours or until it reaches an internal temperature of 145°F (63°C).
9. Let the smoked salmon cool before slicing and serving.

Notes:

• Use fresh, high-quality salmon for the best results.
• Adjust smoking time based on the thickness of the fillet.
• Store smoked salmon in an airtight container in the refrigerator for up to one week.

Equipment:

• Smoker
• Wood chips
• Wire rack
• Shallow dish

Time:

Prep time: 15 minutes

Cooking time: 3 hours

Total time: 15 hours (including curing and drying)

Cuisine:

American

Serving:

4-6 servings

Nutrition

This smoked salmon recipe is not only delicious but also packed with essential nutrients. Below is the nutritional breakdown per serving.

What To Serve With It

I love pairing smoked salmon with a creamy dill sauce because it adds a fresh, tangy twist that complements the fish perfectly. A slice of crusty bread is also a must, as it’s the ideal base to hold all those delicious flavors together. Trust me, this combo turns a simple dish into something truly special.

Creamy Dill Sauce

When you’re serving up that delicious smoked salmon, you’ll want something creamy and tangy to complement it perfectly—that’s where this creamy dill sauce comes in. I love how the fresh dill adds a herby brightness, while the sour cream or Greek yogurt gives it that smooth, rich texture. A little lemon juice adds a zesty punch, and a pinch of salt and pepper ties it all together. It’s super easy to whip up, and it’s so versatile. Whether you’re spreading it on crackers or just dipping your salmon right in, this sauce takes your meal to the next level. Trust me, it’s a must-have!

Crusty Bread Pairing

There’s nothing like a slice of crusty bread to complete your smoked salmon spread—it’s the perfect vehicle for soaking up all those delicious flavors. I love a good baguette or sourdough, lightly toasted, with a crisp exterior and soft center. It adds texture and balances the salmon’s richness. Sometimes, I’ll spread a little cream cheese or butter first, then layer on the salmon and a drizzle of that creamy dill sauce. Trust me, it’s a game-changer. If you’re feeling fancy, try a seeded rye for extra crunch. Either way, you can’t go wrong—it’s all about that satisfying bite.

About The Author

younes

See author's posts