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Cold Smoked Salmon on a cracker with cream cheese and dill
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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

Ingredients

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

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, cover, and allow it to cure for 12-18 hours in the fridge.
    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

Nutrition

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