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Smoked Salmon Recipe

Updated: Jul 1


Smoked salmon is a dish that feels luxurious yet approachable, making it a perfect choice for holiday gatherings like Christmas dinner. This recipe takes it a step further by incorporating a homemade brine, an aromatic rub, and a creamy, zesty sauce to elevate the flavors.


Raw salmon fillets soaking in a brine with pink peppercorns, coriander seeds, bay leaf, and spices.
The first step to flavor-packed smoked salmon: a fragrant brine of spices, herbs, and aromatics.

Brined...


Smoking the salmon yourself allows you to control the depth of smokiness, ensuring a rich, melt-in-your-mouth result. And the final touch—crispy salmon skin as a garnish—adds a delightful crunch that takes this dish to the next level.


Salmon fillets resting on a wire rack, coated with a dry rub of spices and herbs.
After brining, the salmon gets a bold spice rub and air-dried to form that essential pellicle.

Rubbed...


The origins of smoked salmon trace back to ancient preservation techniques, where curing and smoking were used to extend the shelf life of fish. Over time, it became a beloved delicacy, with variations found in cuisines across the world, from Scandinavian gravlax to Japanese smoked sake.


Spice-crusted salmon fillets freshly smoked and resting in a pan.
Beautifully smoked and glistening—these salmon fillets are ready to flake or serve whole.

Smoked...


This recipe brings together those global influences, adding a modern touch with hints of spice and umami, thanks to ingredients like Shichimi Togarashi and nori flakes in the sauce.


This appetizer is not only a showstopper but also versatile—perfect as a light bite during dinner or repurposed into a breakfast spread for the next morning.


A pile of flaked smoked salmon pieces on a wooden board.
Smoked salmon, shredded and ready to be used in sandwiches, dips, or appetizers.

Flaked...


If you have leftovers, mix the flaked salmon with any extra sauce, and spread it on toast or bagels for an indulgent treat. Whether you’re impressing guests or treating yourself, this smoked salmon recipe is worth the effort.


A toasted sandwich filled with smoked salmon on dark rye bread, stacked on a white plate.
Smoked salmon meets creamy filling and hearty rye in this smoky, savory sandwich.

Maked a sandwich with any leftovers...


Give it a try, and savor the balance of smoky, creamy, and tangy flavors!


Overhead view of smoked salmon and cream cheese bites on crackers, arranged on a rustic plate.
Bite-sized brilliance—smoked salmon and cream cheese atop crispy crackers with a sprinkle of dill.

Ingredients:

(Serve 12)

  • Brine:  

  • Water, 1kg

  • Sea Salt, 35g

  • Granulated Sugar, 75g

  • Mustard Seeds, 1 TBSP

  • Black Peppercorn, 1 TBSP

  • Fennel Seeds, 1 TBSP

  • Cloves, 3

  • Coriander Seeds, 1 TBSP

  • Pink Peppercorns, 1 TBSP

  • Chili Flakes, Pinch

  • Cinnamon Stick, 1

  • Bay Leaves, 2

  • Salmon Fillets, 1kg Preferably Wild Caught

  • Rub:

  • Pink Peppercorns, 1 TBSP

  • Black Peppercorns, 1/2 TBSP

  • Sea Salt, 1 TBSP

  • Demerara Sugar, 1 TBSP

  • Coriander Powder, 1 TBSP

  • Chili Flakes, Pinch

  • Mushroom Powder, Pinch

  • Sauce:

  • Sour Cream / Yogurt, 1 TBSP

  • Cream Cheese Softened, 1/4 Cup

  • Dried Dill, Pinch

  • Shichimi Togarashi, Pinch

  • Nori Flakes, Pinch

  • Fresh Lemon Juice, 1/2 Lemon

  • Fresh Lemon Zest, 1/2 Lemon

Equipment:

Directions:

  1. Prepare the brine.

  2. In a large container, combine all the ingredients (except the salmon) together.

  3. Stir until the salt and sugar have dissolved.

  4. Add in the salmon fillets, making sure they are fully submerged.

  5. Cover and chill in the fridge for 24 to 48 hrs.

  6. Prepare the rub.

  7. Coarsely grind the peppercorns with a pestle and mortar.

  8. Add in the rest of the ingredients and mix to combine well.

  9. Prepare the sauce.

  10. Mix all the ingredients in a bowl until well combined.

  11. Taste and adjust for seasonings.

  12. Set aside in the fridge until ready to use.

  13. Smoking the salmon.

  14. After in the brine for 24 or 48 hrs,

  15. Remove the salmon fillets from the brine.

  16. Place them on a wire cooling rack.

  17. Pat dry with a kitchen towel or paper on both sides.

  18. Sprinkle the rub onto the salmon fillets.

  19. Prepare your smoker as per the instructions manual.

  20. I am using Nordic Ware's Personal Size Stovetop Kettle Smoker.

  21. If you have an outdoor grill and smoker, it will be awesome too.

  22. Assembling.

  23. Coarsely flake the smoked salmon fillets into pieces.

  24. You can also shallow fry the skins until crispy, chop them into pieces and use them as garnishes.

  25. Spread the sauce onto some crackers. I am using Nabisco's Chicken Biscuits.

  26. Place them over the sauce.

  27. Top it off with more dried dill.

  28. Serve immediately.


Close-up angle of smoked salmon canapés on crackers with cream cheese and herbs.

Simple yet yummilicious...


A hand holding a cracker topped with smoked salmon, cream cheese, herbs, and a bit of charred garnish

Party in the mouth...

Recipe Video:




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