Ingredients
1 gallon (4L) cold water
1 cup kosher salt
1/2 cup brown sugar
1 tbsp black peppercorns
1 tbsp garlic powder
1 tbsp onion powder
2 bay leaves
(Optional low-sodium version)
1/2 cup kosher salt
1/2 cup honey or maple syrup
1 tbsp mustard seeds
1 tbsp fresh dill
1-2 lbs salmon fillets (preferably sockeye)
Instructions
Combine all brine ingredients in a large container and stir to dissolve salt and sugar.
(Optional) Let brine chill overnight to enhance flavor.
Submerge salmon fillets in brine and refrigerate for 12-24 hours (cold-smoked) or 8-12 hours (hot-smoked).
Remove salmon from brine, rinse thoroughly, and pat dry.
Place salmon on wire rack in fridge for 1-2 hours to form pellicle.
Choose your smoking method:
Cold-Smoking: Smoke at 70–90°F (21–32°C) for 12–24 hours using alder or applewood.
Hot-Smoking: Smoke at 120–180°F (49–82°C) for 3–5 hours until firm and flaky.
Let salmon cool before serving or storing.
Notes
Use alder or applewood for a mild smoke. Always let salmon dry to form a pellicle before smoking. Store smoked salmon in the fridge for 3–5 days or freeze for up to 3 months.
- Prep Time: 24 hours
- Cook Time: 5 hours
- Category: Appetizer
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet portion
- Calories: 180
- Sugar: 4g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 50mg