Cold Smoked Salmon Recipe (Without a Smoker)
Cold smoked salmon sounds fancy, but it’s surprisingly easy to make at home—no smoker needed! Whether on bagels, as an appetizer, or straight from the fridge, this recipe delivers deep, smoky flavor with minimal effort.
A few of my other favorite ways to enjoy salmon include cured salmon, my one-pan potato, asparagus and salmon recipe, and cheesy crusted salmon bake.
Table of Contents
- Introduction
- Why This is My Go-To Smoked Salmon Recipe
- Is Smoked Salmon Raw or Cooked?
- What is the Best Way to Eat Smoked Salmon?
- Is Smoked Salmon Healthy?
- Quick Recipe Overview: How to Make Cold Smoked Salmon
- How to Adjust the Saltiness
- How Long Does Smoked Salmon Last?
- Can You Freeze Smoked Salmon?
- Love Seafood? Try These Recipes Next!
- FAQ: Frequently Asked Questions
Why This is My Go-To Smoked Salmon Recipe
💡 How I Discovered This Trick
About 10 years ago, I was staring at the back of a Kirkland “smoked salmon” package (because, yes, I’m the type of person who reads ingredient labels), and I noticed something surprising it contained liquid smoke. That’s when it hit me:
You don’t actually need a smoker to make amazing smoked salmon at home!
I played around with different salt-to-sugar ratios, tweaked the curing process, and found a method that’s stupidly easy, but ridiculously delicious. This is the recipe I’ve been using ever since.
Is Smoked Salmon Raw or Cooked?
There are two ways to make smoked salmon:
- Hot-Smoked Salmon – This is cooked at high temperatures (think grill or smoker) and has a flaky, cooked texture.
- Cold-Smoked Salmon (This Recipe!) – This method doesn’t cook the fish at all. Instead, we use salt to cure the salmon and remove moisture. The liquid smoke adds that signature smoky taste—no smoker needed.
Because it’s not cooked, it’s super important to use high-quality, sushi-grade or previously frozen salmon (read more on the FDA’s recommendations here).
What is the Best Way to Eat Smoked Salmon?
Once you make your own cold smoked salmon, the possibilities are endless. Here are some of my favorite ways to enjoy it:
Classic & Brunch Favorites
- Bagels with cream cheese – The ultimate pairing.
- Avocado toast topper – Because avocado makes everything better.
- Scrambled eggs – Toss in some smoked salmon for an extra protein boost.
- Brunch tarts or quiches – Smoked salmon adds a fancy touch.
Savory Snacks & Meals
- Charcuterie boards – Pairs perfectly with fresh fruit, veggies, and crackers.
- Homemade sushi – Wrap it in sushi rolls with cucumber and avocado.
- Fresh salads – Toss it with arugula, dill, and a lemon vinaigrette.
- Creamy pasta dishes – Stir into a light cream sauce for extra richness.
Quick & Easy Bites
- Cucumber & smashed avocado sandwiches – Light, refreshing, and full of flavor.
- Soup garnish – Try it on top of potato or creamy vegetable soup.
- Straight from the fridge – No shame in snacking!
Quick Recipe Overview: How to Make Cold Smoked Salmon
Scroll to the bottom for the full detailed recipe with ingredient amounts.
Ingredients:
- Salmon (boneless, skinless) – Always go for high-quality, previously frozen salmon to avoid any food safety risks.
- Salt – The key ingredient that draws out moisture and cures the fish.
- Sugar – Balances out the saltiness and enhances the salmon’s natural sweetness.
- Liquid smoke – This is where the magic happens—it gives you that deep, smoky flavor without a smoker.
How to Make It:
- Mix the cure – Stir together salt, sugar, and a couple of drops of liquid smoke.
- Coat the salmon – Generously rub the mixture all over the fillet.
- Wrap & wait – Wrap the salmon tightly in plastic wrap, place it in the fridge, and let it cure for 24 hours.
- Rinse & dry – Unwrap, rinse off the excess salt, and pat the salmon dry.
- Slice & enjoy – Freeze for 30 minutes for easy slicing, then cut thin slices against the grain.
I used a vacuum sealer to keep the salmon in the cure, but wrapping with several layers of plastic wrap will do the trick too.
That’s it! No cooking. No special equipment. Just ridiculously good smoked salmon.
How to Adjust the Saltiness
If your smoked salmon turns out too salty, soak it in boiled and cooled water for 30+ minutes before serving. You can also reduce the salt in the cure for future batches.
Is Smoked Salmon Healthy?
Salmon is one of the most nutrient-rich proteins you can eat. It’s packed with:
- High-quality protein – Essential for muscle growth and repair.
- Omega-3 fatty acids – Amazing for brain health, reducing inflammation, and keeping your heart happy.
- Vitamin B-12 & Selenium – Both are crucial for energy production and immune function.
- Potassium – Helps regulate blood pressure and support nerve function.
However, one thing to keep in mind is liquid smoke, which is used in this recipe to mimic the classic smoky flavor.
According to McGill University, while liquid smoke contains trace amounts of naturally occurring compounds that have been linked to potential health risks, the distillation process removes most harmful substances, making it generally safe in moderation. However, as with many flavoring agents, it’s best to use it sparingly to minimize exposure to these compounds. (Source)
The good news? Since this is a homemade recipe, you control the amount of liquid smoke you use!
FAQ: Frequently Asked Questions
Can I use fresh salmon instead of frozen?
Yes, but previously frozen salmon is often safer for raw-style recipes like this one. Freezing kills any potential parasites, so unless you’re buying sushi-grade fresh salmon, frozen is the better option.
How long does homemade smoked salmon last?
Stored in an airtight container, it lasts up to 5 days in the fridge.
Can I freeze it?
Yes! Wrap it tightly in plastic wrap and freeze for up to 3 months.
What type of liquid smoke should I use?
Look for natural liquid smoke with minimal additives. Hickory and mesquite varieties work well, providing a deep, smoky flavor.
Can I adjust the sweetness?
Absolutely! If you prefer a less sweet salmon, reduce the sugar slightly. You can also try using brown sugar for a deeper flavor.
Can I add herbs or spices?
Yes! Adding fresh dill, black pepper, or a pinch of smoked paprika can enhance the flavor without overpowering the salmon.
What if my salmon turns out too dry?
If the texture is too firm, it may have cured for too long. Try reducing the curing time to 18-20 hours instead of 24.
Can I use fresh salmon instead of frozen?
Yes, but previously commercially frozen salmon is often safer for raw-style recipes like this one. Freezing kills any potential parasites, so unless you’re buying sushi-grade fresh salmon, frozen is the better option.
How long does homemade smoked salmon last?
Stored in an airtight container, it lasts up to 5 days in the fridge.
Can I freeze it?
Yes! Wrap it tightly in plastic wrap and freeze for up to 3 months.
Love seafood? Try these favorites
Smoked Salmon Without a Smoker
Learn the trick to make homemade cold smoked salmon at home with an irresistible smokey, salty brine mixture—no smoker required.
Ingredients
Smoked Salmon Ingredients
- 8 oz salmon fillet boneless,
Dry Rub Ingredients
- 3 tbsp salt
- 3 tbsp sugar
- 2 drops liquid smoke
Instructions
How to Make Cold Smoked Salmon
Make the Dry Rub
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Combine the salt, sugar, liquid smoke and mix it well for the liquid smoke to be evenly distributed all throughout.
Cover the Salmon in Dry Rub
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Line a small container with plastic wrap. Place half the dry rub on the bottom, then place the salmon piece on top. Add the second half of the dry rub and move it around to completely cover the salmon.
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Gather all ends of the plastic wrap and twist so that the salmon and the salt are completely encased. You want the twist to be tight, so that once the salt and sugar liquify, they do not leak out.
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Cover the container with a lid and refrigerate for 24 hours. Trim off a piece of the salmon and decide if the salmon is salty enough for your liking.
If it is, remove the salmon from the brine, pat dry and refrigerate in a clean container.
How to Cut the Smoked Salmon
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Freeze the salmon for about 30 minutes, to make it easier to cut.
Now, using a sharp fillet knife cut it into thin strips, against the grain.
Recipe Notes
How to make the Smoked Salmon less salty?
If you have kept the salmon in the brine too long and it became too salty to your liking, simply submerge the fish in some boiled, then cooled water for 30+ minutes until it is at the desired level of saltiness.
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Originally posted Jun 11, 2019
Updated: March 7th, 2025
Marina | Let the Baking Begin
Hi, curious if this will still taste good without the liquid smoke? Ready to make this recipe, I thought I had it, apparently I don’t. ♀️ curious if I should follow through to see the results.
Quick question: do you defrost the frozen salmon before putting on the rub and refrigerating it? Or should I try it without the defrost?
Hi Natasha, yes, it needs to be defrosted before putting on the rub.
Followed recipe and turned out awesome! Served it on Keto bread with cream cheese and is amazing! Will be using in smoked salmon soup next. Very easy to make and clean up was simple. I will be making this quiet often, thanks again!
Marina…Here are some spices I add to my salmon…in addition to the salt & sugar…when making “smoked salmon” similar to your recipe. The result is a combination of lox, gravlox, spiced lox, etc:
Allspice, bay-leaf, beet-root powder & dried dill leaf (if no fresh dill is on hand). Adding some chopped scallions, sometimes, too. The beet-root powder adds little or no flavor…but it only penetrates a bit. I end up with very pretty bi-color, red & orange, salmon when I slice it!
BTW, I hate dealing with some spices that don’t soften when cooked, and are also difficult to grind to a real powder in a home grinder. So, I buy these pre-ground. Not easy to find locally, up available online. This applies particularly to bay leaves & dried rosemary. (I do keep some whole bay leaves on hand…but just for putting in jars of rice or pasta in the pantry…work well to keep away larder beetles!)
I didn’t really know how to rate the recipe because I don’t know what caused my dubious results :’(
I followed the recipe except for adding slightly more liquid smoke, but after 24 hours my salmon is rubbery and tasted over salted, almost as if I was trying for salt cure salmon jerky instead of smoked. Do you know why it would turn out that way?? I hope you’re able to help me, because I was really excited for this to turn out and would like to try again later if possible :’)
HI Rhyce,
You can reduce the saltiness of your salmon by keeping it submerged in filtered water until it’s desired saltiness. Depending on the thickness of your salmon it will absorb more or less salt. Also, using wild salmon, which is dryer and lower in fat content will result in more rubbery end result than using farm raised and high fat salmon.
The salt not only seasons it but also draws moisture out, which is what causes the “rubberiness”.
So, as I mentioned, keep the salmon submerged in water until enough salt draws out to make it desired saltiness. Next time you make this recipe, you can keep the fish in salt for less time to make it less salty.
Looks very yummy. Marina, what are those green things are? And where do you buy it? Thank you
Tanya, those are capers. You can find them in the pickle section of your grocery store
In the bit above under the banner “ How to Smoke Salmon in This No Smoker Easy Recipe”, the second sentence states “ First you must choose the freshest, best quality, previously frozen salmon fillets you can find…….” Did you mean “ previously frozen” or did you mean “ previously UNfrozen”?
Look forward to your reply, thanks
Hi Margaret,
The post is correct – previously frozen salmon is what you need. When the salmon is commercially frozen to low temperatures, all possible parasites and such are no longer something you need to worry about. I would avoid using fresh, never frozen salmon.
Thanks for your prompt response
What an awesome recipe, thank you! I added dry dill to the sugar and salt mix. Also, added a lot more liquid smoke. Delicious!
I accidentally left my salmon in the brine mixture for 3 days. It’s only a small piece as it’s my first time doing this and testing it out. Would you say it’s still good or should I toss it?
Taste it, if it’s too salty put it into clean (unsalted) water until the saltiness of the salmon is to your liking. Don’t toss it 🙂
I want to buy non smoke salmon ready to eat
How do you deal with the salmon skin? Do you take it off before or after curing?
You can do it with and without skin. If you chose to remove it, do so before curing.
Hi, I want to try this but I was wondering what kind of liquid smoke do you use, or which is best to use in this recipe? I’m trying this first time, so I really have no idea. Thanks
Hi Ali,
I added the link to the list of ingredients in the recipe card to the one I use. Hope this helps!
Marinka, thank you so much for sharing this recipe!! My whole family loved it and daughter thought that it is from Costco!! It is amazing on sandwich with tea!! Let those recipes coming! Be blessed!
So is this salmon raw when you eat it seeing it is not smoked in a smoker?
The salmon is not cooked. However, the brine will kill any harmful bacteria as long as you follow the recipe.
Hi Marina, can I double the brine if my salmon is a whole pound? Or is it best to divid and work with an 8 oz piece?
Hi Olga, you can multiply this recipe as many times as it needs to be. And you can cut the pieces smaller, or leave one large one.
This turned out AMAZING! Thanks so much for the recipe!
That’s awesome, thank you for sharing your feedback!
Okay, this looks absolutely lovely!!! And a fraction of the price for what you’d be paying at a breakfast/brunch when dining out. Curious to where you buy your salmon? I live in the same area as you are
Thank you Tina! I just get mine at Costco, but you really shouldn’t as I do, but instead do as I say lol. It’s safest to get sushi-grade fish for this kind of recipe.