Overview

Classic alder cold-smoked salmon done safely at home: precise cure, a proper pellicle, and cool, clean smoke for silky texture and clean flavor.

Ingredients

• Salmon fillet, skin-on, pin bones removed, 1.5–3 lb (700–1400 g), previously frozen for parasite control
• Kosher salt at 2.5% of fish weight (25 g per 1 kg; e.g., 22.5 g for a 900 g fillet)
• White or light brown sugar at 1.5% of fish weight (15 g per 1 kg; e.g., 13.5 g for 900 g)
• Optional Cure #1 (6.25% sodium nitrite) at 0.25% of fish weight (2.5 g per 1 kg; e.g., 2.25 g for 900 g)
• Optional seasonings: freshly cracked black pepper, chopped fresh dill, lemon zest (apply lightly after curing)

Equipment

• Cold-smoke generator (smoke tube or maze) and pellets/chips
• Smoker or covered grill to act as the smoke chamber
• Ambient probe thermometer at grate level
• Instant-read thermometer for spot-checking fish temp
• Digital scale (grams) for accurate curing
• Wire rack and sheet pan
• Sharp slicing knife (long, flexible preferred)
• Food-safe gloves and paper towels
• Small fan (optional) for pellicle formation
• Ice pans for temperature control in warm weather
• Vacuum sealer or zip bags for storage (optional)

Wood

Alder (classic for salmon); apple or cherry as subtle alternatives

Time & Temp

Time & Temp
Smoke temp: 70 °F (21 °C)
Target internal: 70 °F (21 °C)
Approx duration: 8 hours

What We’re Making

This is traditional cold-smoked salmon—cured, dried to a tacky pellicle, and smoked at low ambient temperatures that never cook the fish. The result is sliceable, silky salmon with a mild smoke profile, closer to lox than to hot-smoked fish.

Safety First: Parasites, Temperature, and Storage

Start with salmon that has been frozen for parasite control: use commercially frozen, sashimi-designated fish, or freeze at −4°F/−20°C for 7 days before curing. Keep the fish at 34–38°F (1–3°C) during curing and drying. During smoking, keep the smoker ambient at 50–75°F (10–24°C), and keep the fish itself below 70°F (21°C)—lower is better. Cold-smoked fish is not pasteurized; high-risk individuals (pregnant, elderly, immunocompromised) should avoid it. Refrigerate finished salmon at 34–38°F (1–3°C) and eat within 5–7 days; for longer storage, vacuum-seal and freeze up to 2 months. Do not hold vacuum-packed cold-smoked fish in the fridge beyond a week due to botulism and Listeria risks. Always handle with clean gloves, utensils, and racks.

Cure Formula (By Weight, Not Volume)

We’ll use a balanced dry cure that reliably firms the flesh and lowers water activity. Weigh your fillet skin-on, pin bones removed. Apply the cure at: 2.5% kosher salt (25 g per 1 kg fish), 1.5% sugar (15 g/kg), optional 0.25% Cure #1 (2.5 g/kg) for color and additional hurdle protection. Black pepper or dill can be added to taste on the exterior after curing. Example for a 2 lb (900 g) fillet: 22.5 g salt, 13.5 g sugar, optional 2.25 g Cure #1. Cure #1 is optional and not a substitute for temperature control; it modestly inhibits some pathogens but doesn’t make cold-smoked fish “safe” at abuse temps.

Step 1: Cure

Mix the dry cure. Lightly pat the salmon dry and place it skin-side down on a tray. Distribute the cure evenly over the flesh—don’t bury it. Cover and refrigerate at 34–38°F (1–3°C) for 8–12 hours for a thin fillet (3/4 in / 2 cm), or 12–18 hours for a thicker center-cut (1–1.25 in / 2.5–3 cm). Halfway through, drain any liquid and flip once to even brining. You’re looking for firmed flesh, not a salt bomb.

Step 2: Rinse, Dry, and Form the Pellicle

Rinse the fillet quickly under cold water to remove surface cure. Pat dry thoroughly. Place the salmon on a wire rack over a sheet pan, uncovered, in the refrigerator with good airflow for 12–24 hours, or until the surface turns glossy-tacky (the pellicle). A small fan on low, blowing across the fridge (not directly on the fish), can speed things up. The pellicle is essential—it’s what smoke sticks to.

Step 3: Set Up for Cold Smoke

You need a clean, gentle smoke source without heat. Use a smoke tube/maze with pellets or fine chips in a grill or smoker chamber, with vents cracked for steady flow. Target chamber 50–75°F (10–24°C); in warm weather, place pans of ice under the rack and monitor with a reliable ambient probe at grate level. You want thin, blue smoke—not billowing white. Keep airflow steady to avoid stale smoke.

Step 4: Smoke and Doneness

Place the salmon (skin-side down) on a clean rack in the smoker. Smoke at 50–75°F (10–24°C) for 6–12 hours depending on thickness and smoke intensity preference. Keep the fish’s internal temperature below 70°F (21°C)—spot-check with a fast-read probe in the thickest part. Doneness indicators: color deepens to light bronze; surface remains slightly tacky but not wet; flesh is firm yet still pliable; no albumin beading; weight loss typically 8–15%. If your chamber creeps above 80°F (27°C), pull the fish and chill before resuming—do not let it cook.

Step 5: Rest, Slice, and Serve

After smoking, wrap loosely and rest refrigerated 12–24 hours to equalize salt and smoke. For slicing, place the fillet skin-side down and use a long, sharp slicing knife; cut on a slight bias into 1–2 mm thin slices. Serve simply: rye or crusty bread, cream cheese, capers, lemon, or minced red onion. Keep portions chilled; return leftovers to the fridge promptly.

Troubleshooting

Too salty: Soak the cured, unrinsed fillet in cold water 10–20 minutes before drying; re-test a small slice. Mushy texture: Under-cured or insufficient pellicle—extend cure to the next window and ensure a dry, tacky surface before smoking. Harsh smoke/bitter: Too much dense smoke or poor airflow—reduce fuel, ensure clean combustion and thin smoke. Greasy surface: Chamber too warm—add more ice and increase airflow. Dull flavor: Smoke longer within the 6–12 hour window, or add a second equalization rest day.

Notes

• Weigh ingredients; volume measures of salt vary widely by brand and crystal size.
• Keep chamber between 50–75°F (10–24°C) and fish under 70°F (21°C); lower is better for texture and safety.
• If ambient temps are hot, smoke at night or use an ice bath and increased airflow.
• Nitrite (Cure #1) is optional and not a guarantee of safety; strict temperature control and refrigeration are essential.
• Refrigerate finished salmon at 34–38°F (1–3°C); consume within 5–7 days, or freeze up to 2 months.
• High-risk individuals should avoid cold-smoked fish due to Listeria risk.