Ingredients
Scale
For the Brine:
- 1 cup kosher salt (If you only have table salt, reduce to ⅔ cup as it’s more concentrated)
- ½ cup brown sugar (Light or dark both work; maple sugar makes a lovely substitute)
- 2 tablespoons whole black peppercorns (Pre-ground pepper works in a pinch, use 1 tablespoon)
- 4 bay leaves (Don’t have them? Try 1 teaspoon of thyme instead)
- 1 bunch fresh dill (roughly chopped (Dried dill works too—use 2 tablespoons))
- 2 lemons (zested and juiced (Orange zest offers a delightful alternative))
- 4 cups cold water
For the Salmon:
- 2 pounds fresh salmon fillets (skin-on (Look for wild-caught when possible, but farm-raised works well too))
- If you can’t find fresh salmon (frozen works surprisingly well—just thaw completely in the refrigerator)
For Smoking:
- 2 cups wood chips—alder is traditional (but apple or cherry wood create wonderful flavor)
Optional Flavor Boosters:
- 3 cloves garlic (crushed (Garlic powder works too—use ½ teaspoon))
- 1 tablespoon whole coriander seeds (Ground coriander is fine—use 1 teaspoon)
- 2 tablespoons vodka or bourbon (Adds complexity but can be skipped)
- 1 tablespoon juniper berries (If unavailable, add an extra teaspoon of black pepper)
Instructions
Prepare the Brine
- In a large bowl, combine the cold water, kosher salt, and brown sugar. Whisk until completely dissolved—this usually takes about 2 minutes of steady stirring.
- Add the peppercorns, bay leaves, dill, lemon zest, and lemon juice to the salt solution. If you’re using any optional flavor boosters, add them now.
- Stir the mixture thoroughly to ensure all aromatics are well distributed throughout the brine.
Prepare the Salmon
- Examine your salmon fillets and remove any pin bones using tweezers or needle-nose pliers. Run your fingertips along the flesh to feel for any small bones that might remain.
- Rinse the fillets under cold water and pat dry with paper towels.
- Cut the salmon into portions about 4-6 inches in length—this allows for more even brining and smoking.
Brine the Salmon
- Place your salmon pieces in a glass or non-reactive container, then pour the brine over them, ensuring each piece is fully submerged. (If pieces float, place a small plate on top to keep them under the brine.)
- Cover the container and refrigerate for 8-12 hours. For thinner fillets (under 1-inch thick), stick to the shorter time; for thicker cuts, use the full 12 hours.
Form the Pellicle
- After brining, remove the salmon from the solution and rinse thoroughly under cold water to remove excess salt.
- Pat the fillets completely dry with paper towels.
- Place the salmon on a wire rack over a baking sheet, skin-side down.
- Allow the salmon to air-dry in the refrigerator, uncovered, for 2-4 hours. This crucial step forms the pellicle—a slightly tacky, dry surface that helps the smoke adhere to the fish. You’ll know it’s ready when the surface feels slightly tacky and has a slight sheen.
Prepare Your Smoker
- Soak your wood chips in water for at least 30 minutes, then drain.
- Preheat your smoker to a low temperature—ideally between 165°F and 175°F for cold smoking.
- Add your soaked wood chips according to your smoker’s instructions.
Smoke the Salmon
- Once your smoker has reached the proper temperature and is producing good smoke, place your salmon pieces on the rack, skin-side down, with space between each piece for smoke circulation.
- For cold smoking (below 180°F), smoke for 3-4 hours. For hot smoking (180°F-225°F), smoke until the internal temperature reaches 145°F, approximately 1-2 hours.
- The salmon is done when it flakes easily with a fork but still maintains moisture. The color will deepen to a beautiful burnished golden-orange.
Rest and Store
- Allow the smoked salmon to cool completely on a wire rack before wrapping.
- Once cooled, wrap tightly in parchment paper, then aluminum foil or plastic wrap.
Notes
Nutrition Information (per serving)
- Calories: 185
- Fat: 11g
- Saturated Fat: 2.5g
- Protein: 22g
- Carbohydrates: 1g
- Sodium: 580mg
- Fiber: 0g
- Sugar: 1g
- Cholesterol: 62mg
- Omega-3 Fatty Acids: 1,200mg
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Appetizer, main dish
- Cuisine: American, Scandinavian