Go Back
+ servings
Cold Smoked Salmon on a cracker with cream cheese and dill

Cold Smoked Salmon

Course seafood
Cuisine American, Russian
Keyword salmon recipe, smoked salmon, smoked salmon recipe
Prep Time 15 minutes
Total Time 23 hours 20 minutes
Servings 12 servings
Calories 123kcal


  • 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


Calories: 123kcal | Carbohydrates: 4g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 4749mg | Potassium: 370mg | Sugar: 4g | Vitamin A: 30IU | Calcium: 12mg | Iron: 1mg