Summary: Making homemade smoked salmon is easier than it seems. The basic process involves curing the salmon in salt and sugar for 24-48 hours, then smoking it (or simulating it without a smoker). Here is the complete step-by-step process, two methods (with and without a smoker), and tips to achieve professional results.
What you need
For curing (essential)
- 1 fresh salmon fillet (800g - 1kg), skin-on, boneless. Choose the thickest part.
- 200g coarse sea salt
- 200g brown sugar
- Fresh dill (optional but recommended)
- Crushed black peppercorns
- Lemon zest (from 1 lemon)
For smoking
- Option A: homemade or professional smoker + wood chips (beech, oak, or cherry)
- Option B (without smoker): liquid smoke (food grade) or Lapsang Souchong tea
Step 1: Curing
Curing is the most important phase: it extracts moisture from the salmon, concentrates its flavor, and preserves it. Without proper curing, smoking won't work.
- Check for bones: run your hand over the fillet and remove any bones with tweezers.
- Prepare the curing mixture: combine coarse salt + brown sugar + crushed pepper + lemon zest + chopped dill.
- Apply the mixture: place a generous layer of the mixture in a tray. Place the salmon skin-side up. Cover the entire flesh with the remaining mixture, pressing it to adhere.
- Wrap: cover with plastic wrap and place a weight on top (a cutting board with a couple of cans). The weight helps the cure penetrate evenly.
- Refrigerate: 24 hours for a light cure (milder), 36-48 hours for an intense cure (more flavor, firmer). Flip after 12 hours.
- Wash and dry: remove the salmon, wash under cold water to remove all the curing mixture. Dry VERY well with paper towels.
- Form the pellicle: leave the salmon uncovered in the refrigerator on a wire rack for 6-12 hours. A dry, sticky film (pellicle) will form on the surface, which traps the smoke.
Step 2: Smoking
Cold smoking (classic method)
Smoke temperature: below 30°C. This does not cook the salmon, it only flavors it. The result is classic smoked salmon, eaten raw, in thin slices.
- Light the wood chips in the cold smoke generator of the smoker.
- Place the cured salmon on the smoker rack.
- Smoke for 8-12 hours, ensuring the temperature does not exceed 30°C.
- Remove and wrap in plastic wrap. Refrigerate for 24 hours before slicing to allow the flavors to settle.
Hot smoking (easier)
Temperature: 70-80°C. This partially cooks the salmon. The result is firmer, flaky smoked salmon, perfect for salads and pasta.
- Place damp wood chips at the bottom of the smoker (or in an aluminum foil-covered tray on the grill).
- Place the salmon on the rack. Close.
- Smoke for 2-3 hours at 70-80°C until the salmon reaches 63°C internally.
Related Bacalalo Products
Recommended Products
Smoked Salmon Supreme Gourmet Domínguez Thin Sl...
€8.90
Whole Smoked Salmon Domínguez Uncut - 2.2kg | A...
€145.00
Smooth and buttery texture smoked salmon fillets
€24.90
Sliced Smoked Salmon Piece Celebration Format |...
€89.95
Refrigerated shipping 24-48h throughout the Peninsula
Smoker-free method
Don't have a smoker? There are alternatives that yield surprisingly good results:
Option 1: Liquid Smoke
After curing and drying, brush the salmon's surface with food-grade liquid smoke (sold in specialty stores). Apply 2-3 thin layers, letting each dry in between. Wrap in plastic wrap and refrigerate for 24 hours.
Option 2: Wok as a smoker
- Place a handful of wood chips (or rice + sugar + tea) at the bottom of an old wok.
- Place a wire rack on top. Put the salmon on the rack.
- Cover the wok tightly with aluminum foil, sealing it well. Heat over medium heat.
- When smoke begins to appear, reduce the heat to low. Smoke for 20-30 minutes.
Option 3: Gravlax (no smoke)
Technically not smoked but Nordic cured, the result is similar. You only need step 1 (curing) with more dill and a splash of schnapps. No smoking. The result is a cured salmon, silky with an intense dill flavor.
How to slice it like a pro
- Use a long, very sharp knife (a carving knife or salmon knife).
- Slice in thin diagonal strips, almost parallel to the skin, without cutting through it.
- The angle should be about 30° relative to the cutting board.
- Slices 2-3 mm thick. The thinner, the more elegant.
- If it's hard to slice: refrigerate for 30 minutes beforehand so it's firmer.
Storage
- In the refrigerator: wrapped in plastic wrap, 5-7 days. Best in the coldest part.
- Frozen: up to 2 months. Freeze in portions so you don't defrost everything at once.
- Once sliced: cover with olive oil or keep wrapped tightly in plastic wrap to exclude air.
🛒 Products mentioned in this article
⭐ 4.9/5 · Chilled delivery 24-48h · Since 1990 at Mercat del Ninot
Frequently Asked Questions
Is homemade smoked salmon safe to eat?
Yes, if you follow the process correctly. Curing in salt + sugar reduces water activity to safe levels. For added safety, freeze the salmon beforehand for 48 hours at -20°C to eliminate potential parasites (anisakis).
What wood is best for smoking salmon?
Beech (mild and balanced flavor), cherry (sweet touch), oak (intense and classic). Avoid resinous woods (pine, fir) which give a bitter taste. Applewood also works very well.
How long does the whole process take?
Curing: 24-48h. Drying (pellicle): 6-12h. Cold smoking: 8-12h. Resting: 24h. Total: about 3-4 days. But the actual active work is 30 minutes.
Is homemade smoked salmon better than store-bought?
It depends on what you're comparing. Quality artisan smoked salmon (like ours) uses similar professional techniques. Homemade is a satisfying project but not necessarily "better" than a quality artisan product.
Related guides
If you prefer to enjoy it directly without the process, discover our artisan smoked salmon, cured and smoked with traditional techniques, at Bacalalo.
Discover more
