This simple cold smoked salmon uses a liquid smoke hack & absolutely no heat. The end result is a luscious, salty fillet that can be used in so many different ways!
The smoky flavor of this cold smoked salmon tastes out of this world. From the silky texture to the rich moisture, it’s a knockout recipe that only requires a couple of simple ingredients. For the best results, pick up the freshest fillet of salmon you can get your hands on (Costco has amazing fillets that are quite affordable).
A Little Overview on Cold Smoking
Before we dive in, let’s cover off on the process of cold smoking. With this technique, you rely on salt curing in the fridge to make the fish safe to eat, retaining the raw texture of the salmon and giving it a wonderfully salty flavor. Often referred to as “gravlax”, cold smoked salmon is wonderful for everything from lox bagels to appetizers to salads.
How to Prepare Cold Smoked Salmon
Preparing this cold smoked salmon only requires 5 ingredients and a bit of patience to let the salt cure work it’s magic.
- Prepare the Salmon: Use a paper towel to pat the salmon fillet down and season each side with kosher salt and sugar.
- Cure the Salmon: Place the salmon in a baking dish and cover it with a lid or plastic wrap. Cure it in the fridge for 12-18 hours.
- Rinse the Salmon: Rinse the salmon under cold water to remove the seasoning. Dry it with a paper towel.
- Soak the Salmon. Whisk the liquid smoke with the water and pour it over the salmon. Cover the baking dish and allow the salmon to soak in the wet brine for 6-8 hours.
- Dry the Salmon: Remove the salmon from the liquid smoke and dry it with a towel. Allow it to sit at room temperature on a wire rack for 8 hours to create a crust. Slice and enjoy!
Handy Tips & Tricks for Cold Smoked Salmon
A couple of helpful tips will help you make the best cold smoked salmon on the planet.
- Remove the skin. For best results, remove the skin to allow the marinade to penetrate the flesh.
- Add in your favorite ingredients. Tweak the seasoning by swapping in brown sugar, fresh dill, garlic, or fresh cracked black peppercorns to the salt cure.
- Use a sharp knife to cut the salmon. To get those sleek, thin slices, use a really sharp knife to cut the salmon.
Several Ways to Serve Cold Smoked Salmon
There’s a million and one different ways you can serve cold smoked salmon. Below, find a couple of ideas to inspire you.
- Lox Bagel: Serve the salmon on a toasted bagel with cream cheese, tomato, red onions, and a sprinkle of capers. Optionally, squeeze on a bit of lemon.
- Appetizer Canapés: Use the cold smoked salmon in our smoked salmon tea sandwiches recipe.
- Salmon Scramble: Throw some cold smoked salmon slices in your scrambled eggs for a quick and easy brunch.
Storage Tips
Find all the tips you need for storing and freezing your cold smoked salmon.
- Refrigerator: Keep the cold smoked salmon fillet in an airtight container in the fridge to prevent it from drying out. It will stay fresh for up to 5 days.
- Freezer: To freeze the cold smoked salmon for up to 3 months, pop it in a freezer-safe bag marked with the date. To thaw it, pop it in the fridge overnight.
FAQ
Is cold smoked salmon cooked or raw?
Cold smoked salmon is technically still raw and is cured not cooked. The process of salt-curing process pulls out the moisture and makes it safe to eat.
Can you leave the skin on the salmon?
You can leave the skin on, but the fillet won’t soak up as much of the spices. For best results, take the skin off.
What is the difference between cold and hot smoked salmon?
Cold smoked salmon is salt-cured in the fridge, while hot smoked salmon is salt-cured in the fridge and finished in a smoker with charcoal or wood pellets.
Can you use anything else besides liquid smoke?
Liquid smoke yields the best flavor, but you can use smoked paprika instead if you don’t have any.
Should you cure the salmon covered or uncovered?
You should cure the salmon covered in the fridge. This will prevent it from absorbing smells in your refrigerator.
Other Salmon Recipes to Try
- 15-Minute Canned Salmon Dip – Easy salmon and cream cheese dip
- Brown Sugar Glazed Salmon Recipe – Sweet and salty salmon fillets
- The Best and Easiest Baked Salmon – Simple baked salmon fillets
- Perfect Air Fryer Salmon (with Video) – Juicy air fryer salmon
Recipe
Ingredients
Instructions
- Dry the salmon fillet with a paper towel. Season each side of the fillet generously with salt and sugar. Place it in a dish covered and allow it to cure for 12-18 hours.
- Rinse the salmon under cold water to remove any extra seasoning. Dry it with a paper towel.
- Combine liquid smoke with water in a bowl.
- Soak the salmon in the liquid smoke mixture for 6-8 hours in the fridge, flipping it every couple of hours to ensure both sides of the fillet are seasoned.
- Remove the salmon from the liquid smoke mixture and dry with a towel. Let the salmon sit at room temperature on a wire rack for about 8 hours to create nice dry crust.
- Slice the salmon into thin pieces and serve as you wish. Enjoy!
Natalya,
Is the nutritional info in the chart up above for the cold smoke salmon recipe per serving correct?
Sodium 4749mg198% !!!!????
Hey Brett, it's hard to determine the exact amount of sodium because you rinse off the salt after salmon gets cured, so it will be significantly less. I hope this helps clear things up. Thank you for reaching out!
Great recipe! Super easy and comparable to the smoked salmon you get at a restaurant. At a fraction of the price! I slice and vacuum seal it in 3-4 oz individual packs and toss it in the fridge drawer.
Reach in and grab one for a snack or bagels or wrap! Lasts a long time !
One of my favorite recipes of all time!
Hi Brett! Thank you so much for your feedback. I love how you vacuum seal them to keep it fresh for another meal. Enjoy!
I’m a new cook and this seems simple enough that even I can fix it. The only question I have is, do I use regular or brown sugar?
Hi Mickey- use regular sugar. You've got this!
I have been cold smoking salmon/steelhead in a smoker for some time using alder wood pucks. I have probably done 200 lbs or so over the last 5 years. All of my fish are Lake Michigan caught by my buddy and I. I usually eat cold smoked salmon once a week and am pretty dialed in to my process. I can't find any alder wood pucks that are reasonably priced so I thought I would give this a go tomorrow. Will let you know my results
Hi Crom - Yes! Please do. Would love to hear your feedback. This is one of our go-to recipes because cold smoked salmon can be so expensive when it's store-bought.
I made this version which takes about a day and a half (but with a lot less liquid smoke), and a different recipe with 5 additional ingredients and a 4 day process. This easy version turned out nearly identical but perhaps a bit better than the 4 day version. I also chopped up some fresh dill and put it on during the last 8 hour wire rack step. That added a great extra flavor. I’m trying fresh ground pepper on the last 8 hour this time.
Eric, thanks for all your tips! I love hearing comments like this and learning from you all!
Thanks for sharing this recipe! I used smoked sweet paprika instead of liquid smoke (because I could not find liquid smoke) and I liked the result. I followed your method, except the part about leaving it outside the fridge or 6 to 8 hours; I only left it for one hour. I used a knife to scrape the paprika off the salmon (before slicing it up) and it looks amazing, better than the store bought kind. 😍
I've been searching online for quite sometime and came across this recipe. I can't thank you enough! It turned out great and tastes like the cold smoked salmon that I would have found at the store but I made it for only a fraction of the price! Haha! That in itself is awesome. Thank you!
Corinne, I am so happy to hear this! Thank you for your feedback!
Can't wait to get a taste of this. I started preparation with salt and sugar about 12 hours ago. I can't find liquid smoke anywhere on this island, so I will use smoked sweet paprika mixed with some water. I have no idea how much paprika to use though. What do you think?
Hye Dex, That sounds like a great combo. I really don't know about the amount because I have never tried this combo. When you try it, can you share feedback?
Hi Natalya, the least I can do is give some feedback 🙂
I tried 1:1 by volume, so instead of 6 tbsp of liquid smoke, I added 6 tbsp of smoked sweet paprika. I mixed the paprika in 6 tbsp of water, and then added that to the 1/2 cup of water you have in your list of ingredients.
It turned out pretty well, but next time I will try adding more paprika, 8 tbsp instead of 6. I could also try less salt next time because it was a bit much. Maybe it doesn't need as much salt because of the paprika,
Dex, thank you for sharing this. It will be helpful for others in the future!
Recipe is the bomb! I used a mixture of 50% No-Salt and 50% Salt to reduce sodium and it was great.
( surely your 4749 mg sodium estimate on sodium in the nutritional information summary is a tad high!?!)
How many servings did you calculate the sodium content for?) 😀
I’m a smoke salmon junkie and this is the only way I get it now unless I’m at a restaurant or craving a snack and can’t wait.
When I do the recipe I thin slice the salmon and vacuum seal a 3-4 ounce
portion in each bag and toss that in the drawer of my fridge (I don’t freeze them)
I dive in fridge and grab one like you grab one in the supermarket only I haven’t paid $6.99 per 3 ounces X 18 packs equals $125.00
My price is more like $30.00 for a ~3.5lb slab and end up with the same (avg 18)
3oz packs except the total after .50 cents worth of seasonings equals less than $1.72 per 3 oz serving.
And yes that’s responsibly “farm” raised salmon.
Wild salmon can definitely be used and it’s about a buck or so per 3 oz serving.
All good . Thanks for this recipe
Ps- do explain the sodium numbers in the nutritional info section of the recipe
Brett
Brett,
Don't be afraid to freeze your hot or cold smoked salmon. Just make sure your seal is solid. It really is just as good.
Hey Brett, the sodium is actually calculated for all salt use but technically you don’t eat the salt. So the amount would be incorrect. Our nutrition calculator does a it a little different.
Tried this recipe and I am happy to say this turned out great. Great coloring, great taste, thsnks for sharing this wonderful recipe. My go too for cold smoked salmon.
That is so good to hear! Thank you for taking the time to comment back 🙂
Is it okay to cure more than 18 hours and should it he covered or uncovered in the refrigerator. Looking forward to trying this.
Keep it covered. Enjoy!
I think this recipe is a good start, but I have some suggestions that probably make it better/safer: For one thing, a longer brining period is suggested. Not the 5 days which some people suggest, but at least 36-48 hours in the fridge. I divide the process in half in terms of the time and salt/sugar/spices (dried dill weed & allspice) used. Then, rinse of the fish and repeat. I add the liquid smoke during the second round, and don't have to do the "smoke soak" as a separate process. And, I don't trust leaving any protein at room temp for 8 hours. This brining is no adequate to prevent salmonella, etc, from developing. The best bet is, after the brining, is to wipe the filet dry, paint lightly with honey, and throw into a dehydator for an hour or two...lowest setting (95 degrees). That will cause a "pellicle" to develop, as would happen with cold smoking.
Does it have to sit out for 8 hours at the end, or is good to eat at this point.
Hey Jana, it doesn't have to sit out, I like the dried out flavor a bit more.
Just wondering, can I use this in a recipe calling for smoked salmon, like a dip recipe?
Sometimes dips call for a warm smoked salmon. So it would depend on the recipe you use.
Is it really 6 tablespoons or 6 teaspoons of liquid smoke? Just seems like a lot of smoke!
Thx
Hey Johnny, I used 6 tbsp of it. This is really up to your preference.
Trying your recipe now. When it comes to the drying time can that be in the fridge? We have two cats starring at us waiting for their opportunity.
So this is completely raw? would it be okay to cook about 10 minutes to make it safer to eat?
Not raw, but cured. People have been curing meats with large amounts of salt and sugar for thousands of years and it’s just as safe as regular temp cooking if done properly. By using osmosis, the salt and sugar drive out moisture from the meat, making it shrink and firm up a bit as well as making an inhospitable environment for microbes that would otherwise cause fresh meat to spoil and allows it to stay edible for much longer.
Traditional smoking and cooking over a flame achieve the same effect, they’re simply different preparation and preservation methods that are all just as effective as the other.
If you want to just cook salmon on a stove in the end, I wouldn’t recommend going through all the trouble in this recipe and would instead suggest marinating your salmon with seasoning that includes liquid smoke before frying, since that would defeat the purpose of curing it in the first place!
This salmon is cured in salt, most smoked salmon is made this way. It’s cured with salt seasoning. As long as the fish is fresh and cured right away, it will be safe.
Is it safe to leave the salmon outside for 8 hours? Also can I try making this sugar free?
Yes, when salmon is cured it is safe to leave it out. You can either use sugar replacement or skip the sugar altogether. Sugar does add a nice flavor in combination with salt.
Hello
Does this work if you have "skin on" salmon?
Thanks.
Yes, it would work but with out skin it works better because seasoning would absorb better with out skin.
When I put the salt and sugar to the dried salmon, there was a lot of liquid that appeared in the container where the salmon was. I am talking about almost the same amount of liquid volume as the salmon itself. No idea where the liquid came from. Is this normal?
It's called osmosis. Solvents move across a semipermeable membrane (cell walls) from areas of low solute concentration to high concentration. It is what makes the cured product smaller and firmer.
Thank you for sharing your tips on this.
The very first step says to season with salt and sugar. Next step, 12 hrs later rinse off and soak salmon in liquid smoke.. Not sure which liquid you are referring to. Let me know if the instruction steps are not clear enough.
Your instructions are very clear, I followed it exactly. What I found puzzling is where all the liquid came from. I first washed the salmon. Then dried the salmon with a paper towel. Then added the Sugar and Salt season and rubbed it all over and left the season on the salmon inside a pyrex container (uncovered). When I checked on the salmon 6 hours later. The container was filled with a clear yellowish liquid about 1/2 cup to 3/4 cup. It was a lot of liquid considering I was only using 1 lb of fish. No idea where the liquid came from, or how it is even possible to have to much volume from only 1 lbs of fish.
The water comes from adding salt to the salmon. It draws out all the liquids. That's why you should use a rack, to keep the salmon dry.
Mine produces juice as well. I am sure there is some science behind salmon sitting with salt and sugar. 🙂
is it ok to vacuum pack and freeze cold smoked salmon
Yes, it's not only ok, but a great way to keep larger quantities available to thaw and eat anytime.
For sure. I have some in my fridge now and it has been the best addition to breakfast. 🙂
I am not sure, have never tried it that way. I do think it could work because stores freeze theirs.
Thank you,
Mine looked exactly like yours and tastes great
Yeyy 🙂 I am glad it turned out great for you. I am looking forward to the salmon season. 🙂
Works like a dream. I followed the recipe to the dot and the salmon turned out great and tastes fantastic!
I am so happy to hear that you loved it. Thanks for sharing your feedback.
how long would this keep if vaccume sealed
I am not sure, haven't checked into it.
Thanx for sharing the recipe with us. A couple of questions I have. 1) Can it be table salt? or does it have to be kosher salt? 2) Can it be regular sugar (white sugar) or brown sugar?
Hey Rita, Regular table salt works and white sugar. I have never tried using brown sugar in this recipe. btw, I have some salmon curing as we speak 😉
Does it have to be hickory liquid smoke or would a plain liquid smoke work?
You can choose either of the liquid smoke flavors.
Where do you leave soaked fish in liquid smoke, room temp or fridge for 8hrs?
6-8 hours, refrigerated. Once I remove it form liquid smoke, I leave it in a room temperature to create a bit of a crust. Actually making some salmon now 🙂
Where do you buy liquid smoke
I purchased it in Winco. I think most grocery stores carry it.
is the liquid smoke a must? would it taste fine without it?
It would taste fine with out of it. Smoke flavor is absolutely amazing though.
I tried your recipe and was pleased with the result except I couldn't retain the color of the fish. How do you do this? Do you cover the fish in the refrigerator?
Thank you so much!
No problem 🙂
The smoke leaves some color when it dries in a room temperature. It may also be the type of fish you use. I do cover it when I store it in a fridge.