How to Safely Smoke Salmon

Smoking salmon is a traditional practice that preserves the fish while enhancing its flavour. Proper techniques ensure food safety.

Smoking Fish 101

1. Choosing the Right Salmon

  • Choose fresh, high-quality salmon.
  • Ensure the fish is properly cleaned and gutted.
  • Check for signs of spoilage, such as an off smell or discolouration.

2. Filleting the Salmon

  • Place the salmon on a clean surface.
  • Use a sharp knife to remove the backbone.
  • Cut the salmon into even-sized fillets or strips.
  • Use tweezers to remove any remaining bones.

3. Preparing the Brine

  • Fill a container with cold water and non-iodized salt.
  • Stir until the salt is fully dissolved.
  • For extra flavour, add ingredients like brown sugar, cedar tips, or honey.
  • Submerge the salmon in the prepared brine for 6–12 hours.
  • Ensure the fish is fully covered by the liquid.

5. Rinsing and Drying the Salmon

  • Remove the salmon from the brine.
  • Rinse thoroughly with fresh water to remove excess salt.
  • Place the fish on racks in a cool, well-ventilated area.
  • Let it air dry for a few hours until a slight glaze (pellicle) forms.

6. Choosing the Right Wood for Smoking

  • Select alder, maple, or fruitwoods for a mild, rich flavour.
  • Avoid resinous woods like pine, which create a bitter taste.

7. Setting Up the Smoker

  • Ensure the smoker has good ventilation.
  • Allow smoke to circulate evenly around the fish.
  • Prevent excess moisture buildup to avoid spoilage.

8. Controlling the Temperature

  • Adjust the smoker to maintain a safe temperature.
  • Cold smoking: Keep below 30°C (86°F); additional curing steps are required.
  • Hot smoking: Maintain between 50–80°C (120–180°F) to ensure thorough cooking.

9. Smoking the Salmon

  • Cold smoking can take several days.
  • Hot smoking typically takes 4–8 hours.

10. Monitoring the Temperature

  • If hot smoking, check that the internal temperature reaches at least 63°C (145°F).
  • Use a food thermometer to ensure accuracy.

11. Checking Consistency

  • The salmon should be firm yet moist.
  • It should have a rich smoky aroma without being overly dry.
  • Smoked salmon can be eaten immediately.
  • It can be used in traditional dishes or eaten on its own.

11. Refrigerating and Freezing Smoked Salmon

  • Store smoked salmon in an airtight container.
  • Keep in the fridge and consume within two weeks.
  • Place the smoked salmon in a vacuum-sealed bag.
  • Store in the freezer for up to six months.