Homemade Cold Smoked Salmon Recipe

Smoked salmon is a big favourite in the Monty Booch household, and usually forms the key part of a Christmas Day breakfast, pairing well with kombucha. Cold-smoking salmon at home creates a luxurious, silky-textured delicacy perfect for breakfasts, appetizers, & gourmet dishes. This method involves curing the salmon and then cold-smoking it below 80°F (27°C) for a subtle, smoky flavour.

Ingredients

• 1 side of fresh salmon (skin-on, approximately 900 g–1 kg)
• 250 g coarse sea salt
• 250 g brown sugar
• tbsp g black pepper (optional)
• tsp g smoked paprika (optional, for extra depth of flavour)
• Wood chips (apple, cherry, or alder are ideal for a mild smoke)

Equipment

• Cold smoker or smoker attachment for cold smoking
• Baking sheet
• Plastic wrap
• Wire rack
• Food-safe thermometer

Instructions

Step 1: Prepare the Salmon

1. Inspect the salmon for pin bones by running your fingers over the flesh. Remove any bones using tweezers or pliers.

Step 2: Make the Cure

1. Combine the sea salt, brown sugar, and optional spices in a bowl.
2. Sprinkle half of the cure mixture evenly on a baking sheet. Place the salmon, skin-side down, on top of the cure. Spread the remaining cure mixture evenly over the flesh of the salmon.

Step 3: Cure the Salmon

1. Wrap the salmon tightly in plastic wrap.
2. Place the wrapped salmon on a baking sheet and weigh it down with a heavy object (such as a cutting board topped with cans).
3. Refrigerate for 12–24 hours. The cure will extract moisture from the fish, firming the texture and enhancing the flavour.

Step 4: Rinse and Dry

1. After curing, unwrap the salmon and rinse it thoroughly under cold running water to remove the salt and sugar mixture.
2. Pat the salmon dry with paper towels and place it on a wire rack.
3. Let the salmon air-dry in the refrigerator for 4–6 hours. This allows a sticky surface (called the pellicle) to form, which helps the smoke adhere evenly.

Step 5: Cold Smoke the Salmon

1. Prepare your cold smoker according to the manufacturer’s instructions. Soak the wood chips in water for 30 minutes, then drain.
2. Ensure the temperature in the smoker stays below 80°F (27°C) to keep the salmon raw while infusing it with a smoky flavour. Use ice packs if necessary to maintain the low temperature.
3. Place the salmon on the smoker rack, skin-side down, and cold smoke for 8–12 hours, depending on your preference for smokiness.

Step 6: Slice and Store

1. Once smoked, let the salmon rest in the refrigerator for a few hours to allow the flavours to develop fully.
2. Slice thinly across the grain for the best texture.
3. Store in an airtight container in the refrigerator for up to a week, or vacuum-seal and freeze for longer storage.

Serving Suggestions

• Enjoy with cream cheese and bagels for a classic combination.
• Serve with crackers, lemon wedges, and capers as an appetizer.
• Add to salads or pasta for a smoky, gourmet twist.

With patience and care, you’ll produce cold-smoked salmon that rivals the best artisanal varieties, perfect for sharing or savouring yourself! Pair with Lady Sourmouth for a festive tipple to cut through the fattiness of the fish.