Cold-Smoked Salmon

Nutrition · per serving

Steps

1. 1

   Check the salmon carefully and remove any remaining pin bones with tweezers. Pat it very dry with kitchen paper; a dry surface helps the cure adhere evenly. In a shallow non-reactive dish or tray, mix the salt, sugar, black pepper, lemon zest, and chopped dill.

   400 g skin-on salmon fillet, pin bones removed40 g fine sea salt20 g caster sugar4 g freshly ground black pepper1 tsp lemon zest15 g fresh dill, finely chopped
2. 2

   Spread half of the cure mixture in the dish, lay the salmon on top skin-side down, then pack the remaining cure over the flesh in an even layer. Cover tightly and refrigerate for 45 minutes. For a beginner-friendly quick cure, keep the fillet fairly thin; the fish should feel slightly firmer at the edges when ready.

   400 g skin-on salmon fillet, pin bones removed40 g fine sea salt20 g caster sugar4 g freshly ground black pepper1 tsp lemon zest15 g fresh dill, finely chopped
3. 3

   Remove the salmon from the cure and rinse it briefly under very cold running water to wash off the excess salt. Pat completely dry, then return it uncovered to the refrigerator for 10 minutes to dry the surface slightly; this gives a cleaner texture when sliced.

   400 g skin-on salmon fillet, pin bones removed
4. 4

   Using a very sharp knife, slice the salmon thinly on a slight angle, separating the flesh from the skin as you go if desired. Arrange on a chilled plate and scatter over the capers. Add dill sprigs and lemon wedges for serving.

   400 g skin-on salmon fillet, pin bones removed20 g capers, drained1 small lemon, cut into wedges5 g fresh dill sprigs

Origin & History

Smoked salmon has long been associated with the Pacific Northwest, where abundant salmon runs and preservation traditions shaped regional cooking. Indigenous smoking and curing methods influenced later local foodways, and modern Northwest preparations often pair salmon with dill, lemon, and briny garnishes such as capers.