An easy, foolproof recipe for homemade smoked salmon
Smoked salmon is a delicate, sophisticated treat that elevates any special meal. By smoking it yourself, you oversee every step—from curing to maturation—achieving a result that rivals the best delicatessens and, most importantly, is worlds away from the ultra-processed options found in supermarket.
The Origins of Smoked Salmon
Smoked salmon traces its history to ancient preservation methods. In the Nordic and Scandinavian lands, where salmon abounds, smoking was indispensable for keeping the fish edible through the long, harsh winters.
Exposing the fish to wood smoke not only prolonged its shelf life but also imbued it with delicate, woody aromas.
Over the centuries, smoked salmon has moved from humble necessity to coveted delicacy, celebrated for its melt-in-the-mouth texture and nuanced flavor. Today it epitomizes culinary sophistication, gracing tables at holidays and celebrations. Smoking techniques have likewise evolved, with carefully chosen woods and bespoke spice blends creating ever-more distinctive profiles.
Key Ingredients for Homemade Smoked Salmon
Fresh salmon fillet: Quality is everything here. Choose a thick, center-cut fillet—preferably wild-caught or responsibly farmed—for the most tender texture and authentic flavor.
Guérande sea salt: This mineral-rich, gently flavored salt draws out moisture without over-drying, concentrating the salmon’s flavor during curing.
Cane sugar: Paired with salt, it balances the cure, tenderizes the flesh, and helps form the thin pellicle that allows the smoke to adhere.
Dill: Fresh dill lends a clean, lightly anise-like note that complements salmon beautifully, infusing its aroma deep into the flesh right from the curing stage.
Applewood chips: Wood choice shapes the final flavor. Applewood delivers a soft, fruity smoke—perfect for salmon and subtle enough not to overpower it. In general, fruit woods are prized for their delicate aromas.
Recipe reproduced with permission from the Charcuterie di Lorenzo blog.
Homemade Smoked Salmon
Equipment
- Fumoir
Ingredients
- Guérande Sea Salt
- Cane Sugar
- Fresh Dill for seasoning
- 1 Fresh salmon fillet approximately 4 cm thick
Procédé
- Remove any pin bones from the salmon, then trim the fillet into an even, regular shape.1 Fresh salmon fillet
- Score the skin several times without cutting into the flesh (optional).
- Combine 2 parts Guérande sea salt with 1 part cane sugar, then mix in the dill.Guérande Sea Salt, Cane Sugar, Fresh Dill
- Massage the seasoning mixture generously over every surface of the fillet.
- Refrigerate the salmon for 1 hour per centimetre of thickness (e.g., 4 hours for a 4-cm fillet).
- After curing, rinse the fillet under cold running water to wash away excess salt.
- Pat the salmon completely dry with paper towels.
- Set the fillet on a rack and refrigerate overnight to form a pellicle.
- Prepare the smoker for cold smoking.
- Choose apple wood chips or another fruitwood for a gentle, fruity smoke.
- Cold-smoke the salmon for about 3 hours, or until the flavour is as intense as you like.
- Once smoked, seal the fillet in an airtight plastic bag, pressing out as much air as possible, or vacuum-seal it.
- Let the salmon mature in the refrigerator for 24–48 hours so the flavours meld.
- Properly stored, the smoked salmon keeps for up to 6 days in the fridge, or up to 12 days if vacuum-sealed.
Notes
Maturation is vital for bringing out the salmon’s full aroma.
