Smoked Salmon – Easy Homemade Smoked Salmon
If you're looking to make an elegant, flavorful dish with minimal effort, smoked salmon is the perfect recipe. This deliciously tender and slightly smoky fish works beautifully as the star of any meal. Whether you want to enjoy it on a bagel, in a salad, or simply on its own, this homemade smoked salmon will elevate your cooking. Plus, with a few basic steps, you’ll have a restaurant-quality dish right from your own kitchen!
Ingredients
- 1 lb fresh salmon fillet (skin on)
- 2 tbsp sea salt
- 2 tbsp brown sugar
- 1 tsp black pepper
- 1 tsp smoked paprika (optional for extra smokiness)
- 1 tbsp olive oil
- Fresh dill (for garnish)
- Lemon wedges (optional, for serving)
Directions
Prepare the salmon. Rinse the salmon fillet under cold water and pat it dry with paper towels. Make sure the fish is completely dry to ensure better smoking results.
Create the cure mix. In a small bowl, mix the sea salt, brown sugar, black pepper, and smoked paprika (if using).
Cure the salmon. Rub the salmon with the cure mixture, making sure to cover all sides evenly. Place the salmon on a baking sheet lined with parchment paper, and let it sit uncovered in the refrigerator for about 1 hour. This will draw out excess moisture and intensify the flavors.
Preheat the smoker. Set your smoker to a low temperature, around 175°F (80°C), using wood chips like hickory or applewood for the best flavor.
Smoke the salmon. Rinse off the cure mixture from the salmon and pat it dry again. Brush the salmon lightly with olive oil and place it in the smoker. Smoke the salmon for about 2 hours or until it reaches an internal temperature of 140°F (60°C).
Rest and serve. Once smoked, remove the salmon from the smoker and let it rest for 10 minutes. Garnish with fresh dill and serve with lemon wedges if desired.
Recipe tips
For a more intense smoky flavor, you can extend the smoking time by an additional hour, keeping the temperature low. Make sure to use high-quality salmon, preferably wild-caught, for the best flavor. Allow the salmon to fully cure in the fridge; the longer it sits, the deeper the flavor becomes. You can also cold-smoke the salmon by smoking it at a lower temperature (around 90°F) for a longer period, typically 6-8 hours.
Nutrition Facts (per serving)
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