Equipment
Ingredients
Salmon
- 1000 g salmon fillet, skin-on, pin bones removed
Dry Cure
- 200 g dark brown sugar, packed
- 100 g kosher salt
- 10 g black pepper, coarsely ground
- 5 g smoked paprika
- 5 g garlic powder
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 483 kcal
- Protein
- 34 g
- Carbohydrates
- 35 g
- Fat
- 23 g
- Fiber
- 1 g
- Sugar
- 32 g
- Sodium
- 109 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 92 mg
- Potassium
- 700 mg
- Calcium
- 53 mg
- Iron
- 1.2 mg
- Magnesium
- 53 mg
- Phosphorus
- 410 mg
- Zinc
- 0.7 mg
- Vitamin A
- 118 mcg
- Vitamin C
- 7 mg
- Vitamin D
- 18.3 mcg
- Vitamin E
- 6.2 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 5.4 mcg
- Thiamin
- 0.36 mg
- Riboflavin
- 0.27 mg
- Niacin
- 14.6 mg
- Folate
- 45 mcg
- Water
- 109 g
Sources: USDA FoodData Central
Method
Combine the dark brown sugar, kosher salt, black pepper, smoked paprika, and garlic powder in a mixing bowl. Mix thoroughly until no clumps of brown sugar remain.
Lay a large piece of plastic wrap on your work surface. Place the salmon fillet in the center, skin-side down. Pack the cure evenly over the top and sides of the exposed flesh. Wrap tightly in the plastic wrap to seal.
Place the wrapped salmon on a baking sheet to catch any escaping juices and refrigerate for 8 hours. This process draws out moisture, firms the flesh, and infuses the fish with sweet and savory flavors.
Remove the salmon from the refrigerator and unwrap it. Rinse the fillet thoroughly under cold running water, ensuring all the salt and sugar cure is completely washed away.
Thoroughly pat the salmon completely dry with paper towels. Place the fillet skin-side down on a wire rack set over a baking sheet.
Return the uncovered salmon on the wire rack to the refrigerator for 2 hours. This drying step creates a tacky, matte surface on the flesh called a pellicle, which is essential for the wood smoke to adhere to the fish.
Prepare your smoker or grill for indirect heat, bringing the ambient temperature to a steady 105°C/225°F. Add your preferred wood chips, such as alder, cherry, or applewood, to the coals or smoker box.
Place the salmon on the grates, skin-side down, away from the direct heat source. Smoke the fish until the thickest part of the fillet reaches an internal temperature of 60°C/140°F, which typically takes 2 to 2.5 hours.
Remove the salmon from the smoker. Allow it to rest at room temperature for at least 15 minutes before serving to let the moisture redistribute and the texture to set.
Chef's Notes
- The pellicle formation step is non-negotiable. Skipping the uncovered air-dry in the refrigerator will result in a blotchy smoke ring and a bitter, ashy flavor rather than a sweet, savory smoke profile.
- Alder wood is the traditional choice for Pacific Northwest salmon, providing a gentle, sweet smoke that does not overpower the delicate fish. Apple and cherry wood are excellent, widely available alternatives.
- Always use a high-quality instant-read thermometer. Pulling the salmon at exactly 60°C/140°F ensures it is thoroughly cooked to food safety standards but retains a beautifully silky, melt-in-your-mouth texture.
- The skin acts as an excellent thermal barrier and structural support during smoking. Keep it on during the cooking process; it will slide off easily once the fish is done if you prefer not to eat it.
Storage
Refrigerator: 4 days — Store tightly wrapped in plastic wrap or in an airtight container to prevent the smoke aroma from permeating other foods.
Freezer: 2 months — Wrap tightly in plastic wrap, then aluminum foil, and place in a heavy-duty freezer bag. Vacuum sealing is highly recommended.
Reheating: Serve cold or at room temperature. Do not microwave, as it will overcook the fish and emit strong odors.
Troubleshooting
White substance leaking from the surface of the salmon during smoking
Cause: The smoker temperature was too high or raised too quickly, causing the muscle fibers to contract forcefully and squeeze out soluble proteins (albumin).
Fix: Reduce heat immediately. Gently brush or scrape away the coagulated albumin for better presentation; the fish is still completely safe to eat.
Prevention: Maintain a steady, low smoking temperature under 110°C/230°F. Ensure the smoker is fully stabilized before adding the fish.
Salmon is overly salty
Cause: The cure was left on for longer than 8 hours, the fish was not rinsed thoroughly enough, or fine table salt was used instead of kosher salt.
Fix: Flake the overly salty salmon and mix it into a cream cheese dip or toss it with unsalted pasta and vegetables to balance the flavor.
Prevention: Strictly adhere to the 8-hour curing time, use kosher salt as specified, and rinse under running water until the water runs completely clear of spices.
Cultural Context
Smoking and curing salmon is a preservation technique that predates modern refrigeration, heavily utilized by the Indigenous peoples of the Pacific Northwest. The combination of salt, sugar, and smoke transforms the highly perishable fish into a robust, nutrient-dense staple. Today, this style of hot-smoked salmon remains an iconic regional dish, celebrated for its complex interplay of sweet, salty, and earthy flavors.
