If you’re a seafood lover and salmon recipes are your favorite like me, this easy smoked salmon recipe is made for you ! Salmon can be cooked many different ways, each offering unique flavors.
You can smoke as much salmon as you want at home, and I can assure you that homemade smoked salmon tastes much better than what you buy at the supermarket. The smoked salmon recipe is quite easy to prepare you’ll only need three ingredients : salmon, salt and sugar. Smoked salmon is perfect to serve as an entree, in pasta, in bagels or to store in the fridge for the different recipes during the week.
Let’s dive into the smoked salmon recipe !
What is the best type of salmon for smoking ?
You’re certainly asking yourself what is the best type of salmon for your smoked salmon recipe ? I have personnally tried to smoke different types of salmon, but my favorite one and I think the best salmon for smoking is the Pink Salmon.
The pink salmon has a lighter taste and is lower in fat, which helps it to not get too oily or rich an take on smoky flavors. Pink salmon is also more affordable, leaner and has a midler flavor than King Salmon or Sockeye.
This is just my preference, but any other type of salmon can work for your smoked salmon recipe and you can find different types of salmon in your grocery store for an affordable price.
Atlantic salmon : This salmon is the most affordable and is available in any supermarket. The Atlantic salmon has a brighter orange color and high fat content. If you use this one for your smoked salmon recipe you’ll get a strong flavor.
King salmon (Chinook salmon) : You can easily find the King salmon in a grocery store. The King salmon has a high fat content and a deep red color.
Sockeye salmon : The Sockeye salmon is a popular salmon to use for a smoked salmon recipe because it has a good balance of firmness and leanness that makes it a good type of salmon for hot smoking because it does not fall apart.
Ingredients for your smoked salmon recipe
Begin by gathering key ingredients for your smoked salmon recipe. You’ll need:
- 1 large salmon fillet (approximately 2 pounds)
- 1 cup sea salt
- 1 cup brown sugar
- Optional : lemon zest, dill, or black pepper to enhance flavor
These ingredients are the foundation of your smoked salmon recipe. The interplay between them transforms a simple piece of salmon into a gourmet delight.
Tools needed for your smoked salmon recipe
Before you start to prepare your smoked salmon recipe, make sure that you have the right tools on hand for a seamless experience. Here’s what you’ll need:
- Smoker: A dedicated smoker or a grill that can maintain consistent temperatures. Electric smokers are user-friendly, while charcoal smokers offer a distinct flavor profile.
- Thermometer: An essential tool to monitor the internal temperature of the salmon and the smoking environment, ensuring accuracy and safety preparing your smoked salmon recipe.
- Knife: A sharp, filleting knife for trimming and preparing the salmon fillet.
- Large Dish or Tray: For marinating the salmon in the brine.
- Wire Rack: To allow air circulation around the salmon during drying and smoking.
- Aluminum Foil or Parchment Paper: For easy cleanup and to wrap leftovers.
These tools are essentials for the perfect smoked salmon recipe
How to smoke salmon ?
- Prepare the Salmon: Start with a fresh salmon filet, ideally skin-on, for added flavor and structure. Pat it dry with paper towels to remove excess moisture.
- Make the Brine: In a large bowl, mix together 1/2 cup of kosher salt, 1/2 cup of brown sugar, and, if desired, some crushed black peppercorns and minced garlic. This mixture will help to season and preserve the salmon.
- Brine the Salmon: Place the salmon in a shallow dish or a ziplock bag, then cover it completely with the brine. Let it sit in the refrigerator for 4-6 hours, allowing the brine to permeate the fish.
- Rinse and Dry: After brining, rinse the salmon thoroughly under cold water to remove excess salt. Pat it dry again and let it air dry on a rack in the fridge for an hour to develop a tacky surface known as pellicle, which helps absorb smoke.
- Prepare the Smoker: Preheat your smoker to about 225°F (107°C), using aromatic wood like apple or cherry for a sweet, mild flavor.
- Smoke the Salmon: Place the salmon in the smoker, skin-side down. Smoke for about 2-4 hours, or until the fish reaches an internal temperature of 145°F (63°C) and has a beautiful, flaky texture.
- Cool and Serve: Allow the salmon to cool slightly before serving. It can be enjoyed warm right away or allowed to cool completely and served chilled.
Tips for a perfect smoked salmon recipe
Taking the time to prepare your smoke salmon recipe will reward you with unparalleled flavor. Start by creating a dry brine with the sea salt and brown sugar, generously coating the salmon. Let it sit in the refrigerator for 8 to 12 hours this draws out moisture while infusing the fish with flavor. Rinse and pat the salmon dry before letting it air-dry to develop a pellicle, a slightly tacky surface that allows the smoke to adhere better. Patience is the key for a perfect smoked salmon recipe, trust the process and you’ll be richly rewarded.
Serving suggestions
Now that you finished to prepare your smoked salmon recipe, you can finally serve it ! Smoked salmon is incredibly versatile, and how you choose to serve it is an opportunity to express your culinary creativity. You can arrange slices on a platter with capers, onions, and a smear of cream cheese for an elegant appetizer. Or, layer it over a fresh bagel, accompanied by a whisper of dill and a squeeze of lemon. Personally, I love it on a bed of arugula with a drizzle of olive oil simple, yet stunningly flavorful.
You can also use your smoked salmon for many other recipes, such as the old fashioned salmon patties recipe, the salmon poke recipe, canned salmon burger recipe and in salmon breakfast recipes.
Storing and preserving your smoked salmon
To keep your smoked salmon recipe at its best, store it in an airtight container in the refrigerator, where it will stay fresh for up to a week. If you have extra, vacuum sealing and freezing it will allow you to enjoy your creation whenever the craving strikes. The deep, smoky flavor of the smoked salmon only intensifies over time, making it a delicious companion for salads, pastas, or an impromptu snack.
Hot vs Cold-Smoked Salmon
The preparation, texture, and taste of hot smoked salmon and cold smoked salmon are quite different. The cold-smoked salmon is cured with salt and smoke at a much lower temperature around 70 to 90 °F (20-32 °C) while the hot smoked salmon is smoked at around 120 to 180°F (49-82 °C) to helps it to keep its raw and silky texture.
The texture obtained is also quite different, cold salmon is silkier while hot salmon is flakier. Concerning the taste, hot smoked salmon has a smokier and bolder flavor, while the cold smoked salmon offers a much more delicate flavor.
You can use the cold smoked salmon in sandwiches, bagels, salads or sushi, and you can use the hot smoked salmon in pasta, sandwiches and dips.
How long to smoke salmon ?
The smoking duration for salmon largely depends on the method you’re using and the thickness of the fillet.
For hot smoked salmon recipe, the process generally takes about 2 to 4 hours at a temperature of 120°F to 180°F (49°C to 82°C) until the salmon reaches an internal temperature of 145°F (63°C).
For cold smoked salmon recipe, it is a more time-intensive process, often taking anywhere from 12 to 24 hours at lower temperatures between 68°F and 86°F (20°C and 30°C).
To get the perfect smoked salmon recipe it’s important to monitor both the time and temperature closely to achieve the perfect balance of smokiness and texture. Always ensure you salmon is fully cured before starting the smoking process to enhance flavor and safety.
FAQ : How to smoke salmon ?
What is the best way to enjoy smoked salmon?
One of the best ways to get the perfect smoked salmon recipe and enjoy it is to pair it with complementary flavors that enhance its smoky, savory profile. Serve it atop a toasted bagel with cream cheese, capers, and red onions for a classic combination, or try it on a bed of arugula drizzled with lemon and olive oil for a refreshing salad. For a creative twist, incorporate it into pasta dishes, quiches, or on flatbreads with fresh herbs.
What’s the best way to can smoked salmon ?
To can smoked salmon, begin by smoking the fillets lightly, ensuring they are just partly cooked to maintain some moisture. Pack the smoked salmon into sterilized jars, leaving about an inch of headspace. Add a teaspoon of salt per pint if desired, then seal with lids. Process the jars in a pressure canner at 10 pounds of pressure for 110 minutes to ensure safety and extend shelf life.
How long should you smoke a salmon for a perfect smoked salmon recipe ?
The smoking duration for a smoked salmon recipe depends on whether you are hot smoking or cold smoking. For hot smoked salmon recipe, cook at 120°F to 180°F (49°C to 82°C) for 2 to 4 hours, until the fish flakes easily. For cold smoked salmon recipe, aim for 12 to 24 hours at 68°F to 86°F (20°C to 30°C) to achieve a deep, smoky flavor without cooking the fish.
Should I use foil for my smoked salmon recipe ?
Using foil for your smoked salmon recipe is optional and can be helpful for retaining moisture; however, it may limit smoke penetration. If you choose to use foil, create a tent around the salmon to allow smoke circulation while keeping the fish moist. For a more robust smoky flavor, place salmon directly on the smoker racks.
How to keep salmon moist when smoking?
To keep salmon moist while preparing your smoked salmon recipe, ensure it is properly brined. A wet brine with a balanced salt solution will aid in moisture retention. During smoking, use a water pan in the smoker to add humidity to the environment, and avoid over-smoking, which can dry out the fish.
How long should salmon sit out before smoking?
Before starting your smoked salmon recipe, allow it to sit out at room temperature for about 30 minutes. This helps the salmon come to temperature evenly and ensures the smoke adheres to the pellicle properly, enhancing flavor and texture.
Why is my smoked salmon dry?
Dry smoked salmon may result from over-smoking or insufficient brining while preparing your smoked salmon recipe. To prevent dryness, ensure the salmon is adequately brined to lock in moisture and adhere to recommended smoking times and temperatures. Using a water pan during smoking can also help maintain moisture levels.
Do I have to brine salmon before smoking?
I highly recommend you to brine your salmon before starting your smoked salmon recipe, though not strictly necessary. Brining enhances the flavor, tenderizes the salmon, and helps retain moisture during smoking. Both dry and wet brine methods work well and can be tailored with herbs and spices for added flavor.
How can you tell if smoked salmon is undercooked?
For hot smoked salmon, it’s fully cooked when the fish flakes easily and achieves an internal temperature of around 145°F (63°C). In cold smoking, the texture remains firmer as it is not fully cooked. If any parts remain translucent and raw-looking after hot smoking, it indicates undercooking. Adjust smoking time accordingly for fully cooked results.
You’re a salmon lover craving more delicious salmon recipes ? Check out our other recipes :
- Salmon bites recipe
- Creamy tuscan salmon spinach recipe
- Salmon sandwich recipe
- Salmon and rice recipe
Quick and easy one pot salmon and rice recipe