Cold Smoked Salmon

Cold Smoked Salmon

  • BBQ Type: Smoker
  • Fuel: Charcoal
  • Cooking Time: 6 h to 8 h
  • 4 to 6 portions


  • 1 16 - 24 Oz Salmon fillet
  • ¾ cup - Salt
  • 1 ¼ cup - Brown sugar
  • 6 cup - Wood chips for smoking, preferably a blend of apple, cherry and alder


This recipe works better during colder days when the weather is below 70°F.

  1. Place the salmon fillet in a glass baking dish; Combine the salt and sugar in a bowl then spread generously on top of the fish so it is completely covered; Let the salmon cure in the refrigerator overnight;
  2. Wash the salmon under cold water to remove all the salt and sugar;
  3. Place only one lit briquette in your smoker’s firebox chamber then toss a handful of wood chips on top; Slightly open the air vent for a 5% opening and let the salmon smoke for 6 to 8 hours, make sure the temperature doesn’t rise above 70°F; Add more wood chips every two to three hours;
  4. Remove the salmon from your smoker then cut into thin slices and serve.

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