Best Smoked Salmon Recipe: An Amazing Ultimate Guide

Creating the Best Smoked Salmon can be straightforward if you follow these steps

1. 1

   In a bowl, mix kosher salt, brown sugar, black pepper, and optional dill and lemon zest until well combined.

2. 2

   Place half of the curing mixture in a shallow dish. Lay the salmon skin-side down on the mixture and cover it completely with the remaining cure. Wrap the dish in plastic wrap.

3. 3

   Allow the salmon to cure in the refrigerator for 12-24 hours. The longer it cures, the saltier it becomes.

4. 4

   After curing, rinse the salmon under cold water to remove excess salt and sugar. Pat it dry with paper towels.

5. 5

   Set your smoker to a low temperature of around 140-160°F (60-70°C).

6. 6

   Soak wood chips in water for at least 30 minutes, then drain.

7. 7

   Place the salmon directly on the smoker rack. Add the soaked wood chips to the smoker. Smoke for about 2-4 hours until it reaches your desired flavor and smokiness.

8. 8

   Once smoked, remove the salmon from the smoker and let it cool to room temperature.

9. 9

   Use a sharp knife to slice the salmon thinly for serving.