Homemade Smoked Salmon is a treat all on its own, on a bagel, in a dip, or as part of an appetizer board.My Smoked Salmon recipe is tender, smoky, and yes, absolutely worth it to DIY.Discover how to make Smoked Salmon at home; yes, it’s possible! This guide for my ultimate homemade Smoked Salmon recipe takes you through how to make Smoked Salmon step by step; if you have a smoker, you’re already well on your way.

I recommend a hot-smoking process, but the smoking temperature is kept to a minimum for maximum velvety texture and flavor.Unlike cold-smoking, which puts the salmon through a lengthy curing and smoking process at a very low temperature, hot-smoking salmon can be smoked over the course of an afternoon, which is ideal; especially if you’re hungry (and even more so if you have a fresh batch of bagels that need a buddy!).Table of ContentsIngredientsIngredient notesStep-by-step instructionsRecipe tips and variationsSmoked Salmon RecipeIngredients Ingredient notes Salmon: Any salmon will work with this technique: wild salmon, Steelhead, trout, sockeye, or coho.

You can also smoke farmed or wild, line-caught salmon.It’s entirely up to you; just seek out skin-on of whatever variety of salmon you choose, if possible.Brown Sugar: Light brown sugar makes a delightful dry brine when mixed with the salt.Salt: Kosher salt, such as Morton or Diamond Crystal, is what you’ll want for homemade Smoked Salmon.Ordinary table salt will not work, becaus

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