Cold-smoked salmon at home
Recipe type: Cold-smoked salmon
Cuisine: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: A crowd
Home-cured and smoked fresh filet of salmon
  • 3 pounds salmon fillet (one large or several small)
  • 1 cup kosher salt
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 tablespoon fresh ground pepper
  1. Mix salt, sugars and peppers in a bowl
  2. Lay down a large sheet of aluminum foil covered in several layers of plastic wrap
  3. Spread half of the salf/sugar mixture on the plastic wrap in the shape of the salmon.
  4. Place salmon on top of the mixture and top with remaining mixture. If using multiple fillets, make sure every surface of fish is covered in the mixture.
  5. Tightly wrap with the plastic and foil.
  6. Cure in the refrigerator for 12 hours. Turn over and cure for another 12 hours.
  7. Unwrap and rinse thoroughly with cold water. Dry thoroughly.
  8. Cold-smoke fish for 5 to 8 hours.
Recipe by The Fast and the Foodiest at