Quick answer Cure a skin-on salmon fillet for 12–24 hours under equal parts kosher salt and sugar mixed with finely chopped dill, tarragon, thyme, and rosemary. Rinse, air-dry on a rack to form a pellicle, then smoke at 200°F over apple, alder, or grapevine wood until the internal temperature hits 125°F.
Whether you're coming off a successful day on the water or pulling a fillet from the freezer, curing and smoking salmon is one of the best ways to get the most out of your catch. This method not only adds variety to how you enjoy your fish—it also significantly extends its shelf life. With a simple cure and a touch of smoke, you can transform fresh salmon into something that's ready for everything from charcuterie boards to camp meals, with weeks of refrigerated storage or months in the freezer when vacuum sealed. This recipe also works beautifully with steelhead or large lake trout—making it a versatile option no matter what species you're reeling in.
This is a hot-smoke method, meaning the salmon is fully cooked through the smoke—different from cold-smoked lox, which is cured but never reaches a cooked internal temperature.
Recipe at a glance
| Prep time | 15 minutes |
|---|---|
| Cure time | 12–24 hours |
| Pellicle (drying) time | 2–4 hours |
| Smoke time | 45–75 minutes |
| Smoker temperature | 200°F |
| Target internal temperature | 125°F |
| Yield | 1 side of salmon (about 6–8 servings) |
| Equipment | Smoker (Big Green Egg, pellet, or other), wire rack, sheet pan, sharp knife |
Ingredients
- 1 side skin-on salmon, pin bones removed
- 1 part kosher salt
- 1 part granulated sugar
- Fresh dill, tarragon, thyme, and rosemary, finely chopped (about ¼ cup total) with a sharp knife
Step 1: How to cure salmon with salt, sugar & herbs
In a mixing bowl, combine equal parts kosher salt and sugar. Stir in the finely chopped herbs.
Lay a thin layer of the cure in a glass or non-reactive dish. Place the salmon skin-side down and pack the rest of the cure over the top, fully covering the fillet.
Wrap tightly with plastic wrap or place in a vacuum-seal or zip-top bag. Refrigerate for 12 to 24 hours.
Step 2: How to rinse cured salmon and form a pellicle
Remove the salmon from the cure and rinse under cold water to remove the excess salt and sugar.
Pat dry with paper towels and place the fillet uncovered on a wire rack over a sheet pan. Refrigerate for 2 to 4 hours to allow a pellicle to form—a slightly tacky surface that helps the smoke adhere more effectively.
Step 3: How to smoke salmon to 125°F
Preheat your smoker (Big Green Egg, pellet grill, or any smoker setup) to 200°F. Use mild wood like apple, alder, or grapevine for best results.
Smoke the salmon until the internal temperature reaches 125°F. This typically takes 45 to 75 minutes, depending on the thickness of the fillet.
Let cool slightly before slicing with a sharp knife or storing.
Best wood for smoking salmon
| Wood | Flavor profile | Best for |
|---|---|---|
| Apple | Mild, slightly sweet, fruity | Most balanced choice; pairs well with herb cures |
| Alder | Light, clean, classic Pacific Northwest smoke | Traditional pairing for salmon and steelhead |
| Grapevine | Subtle, slightly tannic, herbaceous | Complements fresh-herb cures like this one |
Smoked salmon doneness reference
| Method | Internal temperature | Notes |
|---|---|---|
| Hot-smoked salmon (this recipe) | 125°F | Fully cooked through smoke; flaky, moist texture |
| Cold-smoked salmon | Below 90°F | Cured but uncooked; silky, lox-like texture |
| Fully baked salmon (USDA reference) | 145°F | Standard cooking benchmark, not used here |
Storage
Vacuum sealing smoked salmon makes it easy to extend its shelf life:
| Storage method | Shelf life | Notes |
|---|---|---|
| Refrigerated, vacuum sealed | Up to 2 weeks | — |
| Frozen, vacuum sealed | Up to 3 months | Thaw overnight in the refrigerator before serving. Avoid refreezing once thawed. |
Serving ideas
- Flake over green salads or warm pasta
- Spread on toasted bread or bagels with cream cheese
- Add to scrambled eggs or omelets
- Tuck into wraps with pickled onions for trail-ready snacks
Frequently asked questions
How long does smoked salmon last?
Vacuum-sealed and refrigerated, this herb-cured smoked salmon keeps up to 2 weeks. Vacuum-sealed and frozen, it keeps up to 3 months. Thaw overnight in the refrigerator before serving and avoid refreezing once thawed.
What's the difference between hot-smoked and cold-smoked salmon?
Hot-smoked salmon (this recipe) is cooked at 200°F until the internal temperature reaches 125°F, producing a flaky, fully cooked fillet. Cold-smoked salmon is cured but smoked below 90°F, resulting in a silky, raw-textured product like lox.
Can I use this recipe for steelhead or lake trout?
Yes. The cure ratio, pellicle formation, and 125°F target internal temperature work the same way for steelhead and large lake trout fillets.
What internal temperature should smoked salmon reach?
For this hot-smoke method, pull the salmon when the thickest part hits 125°F.
Why do I need to let a pellicle form?
The pellicle is the slightly tacky surface that develops as the rinsed fillet air-dries on a rack. It helps the smoke adhere to the fish, which deepens flavor and color. Skipping this step often produces pale, less flavorful smoked salmon.
What's the best wood for smoking salmon?
Mild woods like apple, alder, or grapevine work best. Avoid heavy woods like mesquite or hickory, which can overpower the fish.
Do I need a Big Green Egg, or will any smoker work?
Any smoker that can hold a steady 200°F will produce the same result — pellet grills, kamado-style smokers like the Big Green Egg, or a charcoal smoker with a thermometer all work.
Can I use frozen salmon?
Yes. Thaw the fillet completely in the refrigerator, pat it dry, and proceed with the cure as written.
More wild game and wild-caught recipes are dropping every other Wednesday. Browse the full Wild Game Wednesday series.
Leave a comment
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.