Cold Smoked Salmon on a cracker with cream cheese and dill

Cold Smoked Salmon

Course seafood
Cuisine American, Russian
Prep Time 15 minutes
Total Time 23 hours 20 minutes
Servings 8 Servings


  • 2 lb Salmon Fillet
  • 1/2 cup Salt
  • 1/4 cup Sugar
  • 6 tbsp Hickory Liquid Smoke
  • 1/2 cup Water


  • Dry salmon fillet with paper towel. Season each side of the salmon generously with salt and sugar. Place in fridge for 12-18 hours.
    Salmon fillets in a plastic container covered in salt and sugar
  • Rinse salmon under cold water to remove extra seasoning. Dry with a paper towel.
    Salmon being wiped on both sides with a paper towel
  • Combine liquid smoke with water in a bowl.
    Liquid smoke and water being combined in a bowl
  • Soak the salmon in a liquid smoke mixture, it may not all be covered so you would need to turn salmon once in a while. Keep salmon soaking for 6- 8 hours.
    Salmon covered in liquid smoke mixture in plastic tub
  • Remove salmon from liquid smoke and dry with a towel. Let salmon sit in a room temperature on a wire rack for about 8 hours, it will create nice dry crust all around. 
    Salmon sitting on a oven rack on table
  • Slice salmon and serve as you wish. Salmon can be stored for up to a week in a fridge.
    Salmon being sliced into thin, long strips