Homemade Smoked Salmon

Ingredients

• 1 kg Fresh salmon (fillet, skin removed) (Choose a thick piece, boneless)
• 500 g Coarse salt (sea salt) (Non-iodized salt, coarse crystals)
• 150 g Granulated white sugar (Balances the acidity of the lemon)
• 2 unités Yellow lemon (Zest only, avoid juice to prevent the cure from becoming too wet)
• 1 unité Lime (Zest and a few drops of juice for freshness)
• 30 g Fresh dill (Leaves only, coarsely chopped)
• 5 g Pink peppercorns (Lightly crushed)

Instructions

1. Prepare the cure (gravlax)

   In a bowl, combine the coarse salt, sugar, zest of the yellow and green lemons, chopped dill, and crushed pink peppercorns until a homogeneous paste forms.

   Time: PT10M

2. Coat the salmon with the cure

   Place the salmon fillet on a large tray, generously cover it with the cure, pressing firmly so every part contacts the mixture. Wrap everything with plastic wrap and refrigerate for 12 to 24 hours.

   Time: PT12H

   Temperature: 4°C

3. Rinse and dry the salmon

   After the curing time, remove the wrap, rinse the salmon under cold water to eliminate excess salt and sugar. Pat dry gently with paper towels. Place the fillet on a rack and let it air‑dry in the refrigerator for 1 hour until the surface becomes slightly tacky (pellicle).

   Time: PT1H

   Temperature: 4°C

4. Smoke the salmon

   Preheat the smoker to 80 °C (about 175 °F). Place the salmon fillet on the rack, close the dome, and smoke for 2 hours, ensuring the temperature stays stable. Add apple or beech wood chips for a mild aroma.

   Time: PT2H

   Temperature: 80°C

5. Check the doneness and let rest

   The salmon should be firm to the touch, slightly pink inside, and display a thin smoke layer. Remove from the smoker, let rest for 15 minutes before slicing thinly.

   Time: PT15M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

0 g

Ingredient Substitutions

• Instead of Fresh salmon (fillet, skin removed): Trout
• Instead of Coarse salt (sea salt): Kosher salt
• Instead of Granulated white sugar: Cane sugar
• Instead of Yellow lemon: Meyer lemon
• Instead of Lime: Lime
• Instead of Fresh dill: Flat-leaf parsley
• Instead of Pink peppercorns: Black pepper

Equipment Needed

• Smoker with dome
• Rack or support for the smoker
• Large tray or pan
• Plastic wrap (cling film)
• Cutting board
• Sharp knife
• Kitchen scale
• Zester or fine grater
• Mixing bowl
• Cooking thermometer
• Kitchen tongs (optional)

Critical Steps — Do Not Skip

• Cure time of 12‑24 h in the refrigerator
• Dry the salmon until the pellicle forms
• Maintain the smoker temperature at 80 °C

Chef Tips from the Video

• Use apple wood for a fruity note, or beech for a more neutral flavor.
• Lightly sprinkle freshly ground black pepper just before serving to add a bite.
• Serve the smoked salmon on blinis with a dollop of crème fraîche and chives for a chic appetizer.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 5 days.

Freezer: Vacuum‑pack or wrap in plastic film and freeze for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The cure can be done the day before; the salmon keeps in the refrigerator for up to 48 h before smoking.
• Smoked salmon keeps perfectly for 2 days in advance, ideal for preparing appetizers ahead of time.