Uploaded June 2025 | Updated September 2026, 1 week ago
I show how to make cold smoked salmon.
Recipe:
Salmon skin on 3 lb. approximately.
brown sugar 1 cup
kosher salt 1 cup
star anise heaping 1/4 cup
black peppercorns 1/4 cup
Toast star anise and black pepper separately. Place in coffee grinder and grind.
Place in a bowl with brown sugar and salt. Mix
Use a 8x14 Pyrex or similar baking dish and place some of the mix to cover the bottom of the dish. Place the salmon skin down on the mixture and then place the remaining mixture over the salmon.
Cover and place in refrigerator for 2 to 3 days.
After refrigeration remove and rinse off with fresh water.
Prepare smoking tube by loading with and load with your favorite wood pellets.
Place tube and salmon in grill. Make sure outside air temperature is below 80 degrees F.
I like to smoke it for 2 hours but you can smoke it longer if you want more smoke flavor.
I show how to make cold smoked salmon.
Recipe:
Salmon skin on 3 lb. approximately.
brown sugar 1 cup
kosher salt 1 cup
star anise heaping 1/4 cup
black peppercorns 1/4 cup
Toast star anise and black pepper separately. Place in coffee grinder and grind.
Place in a bowl with brown sugar and salt. Mix
Use a 8x14 Pyrex or similar baking dish and place some of the mix to cover the bottom of the dish. Place the salmon skin down on the mixture and then place the remaining mixture over the salmon.
Cover and place in refrigerator for 2 to 3 days.
After refrigeration remove and rinse off with fresh water.
Prepare smoking tube by loading with and load with your favorite wood pellets.
Place tube and salmon in grill. Make sure outside air temperature is below 80 degrees F.
I like to smoke it for 2 hours but you can smoke it longer if you want more smoke flavor.
