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Cold Smoked Salmon on a cracker with cream cheese and dill

Cold Smoked Salmon (Very Easy)

This cold smoked salmon is perfect for everything from salads to appetizers to lox bagels. Making it homemade is crazy easy and budget-friendly!
Course seafood
Cuisine American, Russian
Keyword salmon recipe, smoked salmon, smoked salmon recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 servings
Calories 123kcal
Author Natalya Drozhzhin


  • 2 lb salmon fillet
  • 1/2 cup salt
  • 1/4 cup sugar
  • 6 tbsp hickory liquid smoke
  • 1/2 cup water


  • 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.
    Salmon fillets in a plastic container covered in salt and sugar
  • Rinse the salmon under cold water to remove any extra seasoning. Dry it 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 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.
    Salmon covered in liquid smoke mixture in plastic tub
  • 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. 
    Salmon sitting on a oven rack on table
  • Slice the salmon into thin pieces and serve as you wish. Enjoy!
    Salmon being sliced into thin, long strips


Calories: 123kcal | Carbohydrates: 4g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 42mg | Sodium: 4749mg | Potassium: 371mg | Sugar: 4g | Vitamin A: 30IU | Calcium: 12mg | Iron: 1mg