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Salmon Smoking Techniques

Albertina Roca
  |   January 15, 2015   |  

Wondering how to smoke salmon? Gourmet Food Store has you covered! 

Cold-Smoked Salmon

Cold smoking is a lengthy process of curing salmon also known as dry or wet curing. It typically takes about two to five days to cure, then 12 hours to smoke. Most salmon that people recognize in stores is cold smoked, sold as Nova Salmon. The process starts by placing the fish in a brine (salty solution) preparation which includes sugar (typically brown), salt & pepper, as well as a variety of spices (chosen by the particular tastes of the smokehouse). It is then drained, rinsed carefully, and refrigerated for about half a day. Then the smoking process beings, where the salmon undergoes a slow, low-temperature smoking over a wood fire (beech, apple, cherry, birch, oak, ash, and Adler are just some of the varieties of wood shavings used) at temperatures that range from 70 to 90 degrees Fahrenheit. This doesn’t cook the salmon per say, just smokes it, which is why cold-smoked salmon usually has a shorter refrigerator life than the hot-smoked variety. The process is very long, and the fish can be kept in the smokehouse between 1/2 day to 3 weeks. 

Hot-Smoked Salmon

Hot-smoking is a process very similar to cold-smoking. The salmon is left to sit for about three days in a brine solution much like the one described above (sugar, salt, pepper, and spices), and then smoked at a higher temperature, for shorter period of time – up to 12 hours) typically anywhere from 120 to 180 degrees Fahrenheit, which successfully cooks the salmon (unlike cold-smoking, which just plain smokes it) giving it a longer shelf and refrigerator life. As with all smoking, times and temperatures may vary according to the size of the fish, if the smokehouse is close or far, and how “smoky” the client wants it. With hot-smoked salmon the end product is much drier and flakier, and more highly smoky and “cooked” flavor than cold-smoking.

Wet Cure vs. Dry Cure

Wet cure: Includes both hot and cold-smoked salmon. The ‘wet’ indicates the fish has been placed in a brine solution (salt, pepper, spices) before smoking. This is the most common method used today.

Dry Cure: Instead of brining, the salmon is salted by rubbing the salt directly onto its flesh. It yields a leaner salmon, as the fish lose a high percentage of fat during this process, but it also tends to be drier.

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Albertina Roca

Meet Albertina, a seasoned food writing wordsmith and marketing creative split between the sizzling vibes of Miami and the charming streets of Buenos Aires. With a solid 20 years in the traditional and digital advertising world for the gourmet food industry, she’s mastered the art of making words as mouthwatering as the dishes they describe. She’s proudly been part of the Gourmet Food Store family (and its brands) since its very beginnings, and what a fun, flavor-packed journey it has been!

Her journey began at Rutgers College, where she studied in History and Political Science, with a minor in English Lit. She honed her craft at The Miami Ad School in South Beach, where creativity and copy collided under the South Florida Sun. From the neon streets of South Beach to the tango beats of Buenos Aires, her pen dances with the rhythm of whatever gastronomic tales she gets to write at the time.

Currently savoring life in Buenos Aires, Argentina, she’s bilingual in English and Spanish, an avid reader, and cheese addict.

Her writing? Seasoned with creativity, spiced with experience, and garnished with a dash of wit.

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