The Complete Guide to Cold Smoking Salmon at Home Without a Smoker

Smoked salmon is a delicacy that is loved by many for its rich smoky flavor and beautiful orange-red color. Traditionally, smoking salmon requires a designated smoker device which can be expensive and take up space. However with some simple equipment and techniques, you can easily cold smoke salmon right at home without the need for a fancy smoker!

We will talk about everything you need to know to make tasty cold-smoked salmon without a smoker in this large guide. You’ll learn how to make professional-quality smoked salmon with little work, including how to pick the best salmon cuts, make a curing brine, and set up your stovetop smoking method. Let’s get smoking!.

Why Cold Smoke Salmon?

When you smoke salmon, you might want to do it cold instead of hot so that:

• Preserves texture – Hot smoking usually cooks the salmon, yielding a flaky, drier texture. Cold smoking keeps the salmon raw inside so it retains its moistness and silky texture

• Enhances flavor – Cold smoking infuses the subtle smoky essence into the salmon without overpowering its natural flavor. The lower temperature prevents the fishy taste from developing.

• Easy process – You can cold smoke small batches of salmon right at home without much equipment. It’s more hands-off compared to tending a hot smoker or grill.

• Safety – Curing the salmon properly before cold smoking allows it to be stored and consumed raw The salt and smoke help inhibit bacteria growth

So if you love sashimi-style salmon with a hint of wood smoke, cold smoking is the way to go. Let’s look at how it’s done.

Step 1: Choose Your Salmon

Wild-caught salmon like sockeye and coho are best for smoking. Choose thick, center-cut fillets that are bright orange-red and firm. For food safety, it should be sushi-grade or previously frozen to eliminate parasites.

Aim for fillets about 1 to 1 1/2 inches thick, with consistent thickness. Skin-on or skinless both work fine. Cut the fillets into evenly-sized portions if cold smoking small batches.

Step 2: Make the Curing Brine

A salt, sugar, and spice mixture called a dry brine or cure helps draw moisture out of the salmon, firms up the texture, and infuses it with flavor. Here is a basic salmon curing brine:

Salmon Dry Brine

• 1/4 cup coarse kosher salt
• 2 tablespoons brown sugar
• 1 tablespoon cracked black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder

Mix the ingredients until well combined. Reserve a small portion to coat the flesh side. Evenly coat the presentation side (skin or skinside) with the remaining brine, patting it on. Place salmon fillets flesh-side down in a glass or plastic container.

Cover and cure in the fridge for 12-24 hours. The salmon is ready when the thicker parts are firmer and opaque. Rinse briefly under cold water and pat very dry.

Tip: Splash some bourbon or liquors like gin or vodka into the brine for extra flavor.

Step 3: Prep for Cold Smoking

To infuse your cured salmon with smoky goodness without an actual smoker, we’ll be improvising with some simple kitchen equipment:

• Stovetop or grill – This provides the heat source.
• Wood chips – Soak chips like applewood, cherry, or alder to generate smoke.
• Steamer basket – Holds the wood chips above the heat.
• Aluminum foil – Tents and contains the smoke around the salmon.
• Cooling rack – Elevates the salmon above the steam and smoke.

Soak 1-2 cups of wood chips in water for 30 minutes. Drain excess moisture. Prepare heavy duty aluminum foil to make a sealed smoking packet later. Finally, pat the cured salmon very dry – this helps it absorb smoke flavor.

Step 4: Smoke on the Stovetop

Here are the simple steps for stovetop cold smoking:

1. Place soaked wood chips in a steamer basket or perforated foil packet. Set it in a stovetop grill pan or skillet.

2. Lay the cured salmon fillets skin-side down on a cooling rack lined with parchment paper. Place over the wood chips in the pan.

3. Tent foil tightly over the pan to trap smoke around the salmon.

4. Turn stove to medium-low heat. Let smoke build slowly for 30-45 minutes until salmon looks golden.

5. Turn off heat. Let smoked salmon rest in tent for 30 more minutes.

The lower stovetop temperature keeps the salmon under 140°F so it stays raw inside while absorbing the smoke. The foil tent contains the smoke close to the fish.

Step 5: Smoke on the Grill

You can also cold smoke salmon directly on a gas or charcoal grill using indirect heat:

1. Soak wood chips in water for 30 minutes, then drain.

2. Prepare grill for low indirect cooking. If using gas, turn the center burner off. For charcoal, bank lit coals to one side.

3. Place a foil packet of drained wood chips directly on the hot grates off to one side.

4. Lay cured salmon skin-side down on oiled grates on the cool side of the grill.

5. Close the grill lid to hold in the smoke. Vent the lid slightly if needed.

6. Smoke for 45-60 minutes with the grill cover closed. Monitor to keep temp around 130°F.

7. Remove smoked salmon when deeply golden. Let rest 10 minutes before slicing.

The key is keeping the salmon away from direct heat so it slowly absorbs smoke without cooking through. Soak up any excess moisture released while smoking.

Step 6: Slice and Store the Smoked Salmon

Once cooled, the smoked salmon is ready to slice and enjoy! Here are some storage tips:

• Let salmon rest at least 30 minutes after smoking before slicing. This helps the texture set.

• Using a very sharp slicing knife, cut salmon against the grain into thin slices.

• Store smoked salmon slices layered between parchment paper in an airtight container.

• Refrigerate up to 1 week or freeze for up to 2 months.

• To serve, allow to come to room temp to soften slightly before eating.

Now you can enjoy your homemade cold smoked salmon on bagels, in dips, tossed in salads and pasta, or served sushi style. The silky texture and delicate smoky essence is fantastic.

Troubleshooting Your Cold Smoked Salmon

Here are some common issues and how to avoid them:

Problem: Salmon comes out too salty.

Solution: Soak in milk or water to reduce saltiness before smoking. Pat dry. Or reduce the salt in the curing brine.

Problem: Salmon has a raw, fishy flavor.

Solution: Cure it longer to draw out more moisture. Cold smoke for a longer time period.

Problem: Salmon is dry or tough after smoking.

Solution: Don’t over-cure. Smoke at lower temp. Check for doneness earlier when still moist.

Problem: Salmon doesn’t have much smoke flavor.

Solution: Make sure wood chips are producing steady thin smoke. Tent packet well with foil to contain smoke. Smoke for longer.

Tips and Variations for Cold Smoked Salmon

• Use a 50/50 mix of salt and sugar in the cure for balanced flavor. Add aromatics like lemon zest, crushed peppercorns, bay leaves, or fresh herbs.

• If desired, lightly coat the flesh side with cure mix after rinsing for a “gravlax” effect.

• For more smoke intensity, prolong the smoking time to 60-90 minutes. Check frequently to prevent over-smoking.

• Try different wood chips like hickory, mesquite, pecan, or maple for varying smoke flavors.

• Cold smoke seasoned salmon like teriyaki, blackened, or lemon-pepper by adding spices to the cure.

• Make smoked salmon dip by blending flakes with cream cheese, lemon, capers, and herbs.

• Use leftovers to make salmon scrambled eggs, smoked salmon pasta, pizza, or salad.

Frequently Asked Questions About Cold Smoking Salmon

What is cold smoked salmon?

Cold smoked salmon is cured raw salmon that is infused with smoky flavor without being cooked. It has a smooth, velvety texture.

Is cold smoked salmon safe to eat?

Yes, when properly cured and smoked, the salt and smoke help prevent bacteria growth so cold smoked salmon can be consumed raw.

How long does cold smoked salmon last?

Store smoked salmon up to 1 week refrigerated, or 2-3 months frozen. Keep frozen portions separated to prevent freezing into a solid block.

What is the best wood for smoking salmon?

Fruit woods like apple, cherry, and alder give mild sweet