This recipe involves some waiting time but the amount of work it requires is very little. The results are most definitely worth it.

Total Time: 2 days
Servings: 4


For the Brine

  • 1 side of Salmon 
    skin on and pin bones removed
  • ½ cup Brown Sugar
  • ½ cup Kosher Salt

For the seasoning

  • 2 Tbsp. White Sugar
  • 1 ½ Tbsp. Kosher Salt
  • ½ Tbs. Fennel Seed, crushed
  • ½ Tbsp. Ground Ginger
  • 1 Tbsp. Green Peppercorns, crushed
  • ½ Tbsp. Orange peel, dried or fresh zest

To smoke

Chef's Tip

You can use any kind of smoker for this recipe. I chose an electric smoker to help maintain a consistent temperature.


  1. Combine the sugar and salt with a little hot water and stir to dissolve.
  2. Place the salmon in a pan and add the salt/sugar solution, add enough cold water to cover, refrigerate overnight.
  3. The next day remove the salmon from the brine and place on a cooling rack over a pan to catch any drips. Refrigerate the salmon, skin side down and keep uncovered for 24 hours, the surface of the salmon will become tacky during this time.
  4. The next day, combine all the seasoning ingredients and cover the top of the salmon
  5. Add some Alder chips and preheat the smoker to 180°F.
  6. Place the salmon on a center rack and smoke for 4 hours, adding more chips every 45 minutes.
  7. Cool the salmon and slice thin, serve with toasted bagels, capers, red onion and fresh lemon.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Alder Smoking Chips